Mango flour is a gluten-free wheat flour alternative produced from dried, ground, mango seed kernels. Don't confuse this with amchur (amchoor) which is mango powder (used as a spice), made from the fruit of the green mango.
Mango flour is gluten free and may be used to substitute from 10% up to 50% of wheat flour in a recipe. With some experimentation it can be combined with other gluten free flours in recipes. Because of the polyphenols (anti-oxidants) in the flour it may leave a bitter flavor in the end product. You may want to add other flavorings to balance out the unwanted bitterness. The mango flour can be used for:
According to Evelyn Taboada COO of Green Enviro, mango flour is naturally rich in vitamins, minerals, dietary fiber, and digestive enzymes. Of course another key benefit is that a product which would otherwise go to waste can be used for food production. See Credits and Sources below for more information about the processing and nutritional value of the mango seed kernel.
Dried, ground mango kernels.
Raisin Oatmeal Mango Flour Cookies - Uses mango flour, oatmeal, orange peel, cinnamon, baking soda, butter, vanilla, brown sugar.
GEMS Mango Flour is produced and available in the Philippines. At this time (January, 2017) there is no known source for mango flour in the United States. We are in contact with the producers and are trying to setup a source in the U.S. You can use our contact form to obtain additional information as it becomes available.
Food and Nutrition Journal - Processing and Nutritive Value of Mango Seed Kernel Flour
GEMS Philippine Mango Flour - Producers of mango flour located in the Philippines.
Mango flour production - You can view a home version of mango flour production process in this video.
Patents - Integrated processes for the treatment of mango wastes of fruit processing
Mango Seed Kernels for Biscuit Production - Functional and physicochemical properties of mangoseed kernels and wheat flour and their blends for biscuit production
Mango Seed Kernels - Utilization of Mango Peels and Seed Kernels Powders as Sources of Phytochemicals in Biscuit