1. Wash, peel and slice the mangoes into thin slices and place them on a plastic sheet.
2. Dry the mango slices under the hot sunlight until it becomes crisp and moisture free. One or two days of hot sunlight is enough for drying them.
3. Crush the dried chips and grind into a fine powder. Store in a clean airtight container.

Recipe and image courtesy: Indian cuisine

Editor`s notes:
Culinary uses:
1. Dry mango powder/amchur is commonly used in North Indian side dshes for flavouring.
2. It is used to enhance the taste of both vegetarian and non-vegetarian dishes.
3. It is used to make dishes tangy and can very well replace tamarind in most dishes and gravies.

Health benefits:
1. Dry mango powder is high in iron. It is ideal for pregnant women when eaten in moderate quantities.
2. It is a good source of Vitamins A and E which have anti-ageing properties, improves eyesight and is good for hormonal health.