Dry mango, also known as amchur, is made by drying green unripe mangoes in the sun or through dehydration. The resulting powder or whole pieces have a tangy, sour flavor and are commonly used in Indian cuisine for adding a citrusy punch to dishes. The whole pieces of dry mango can be soaked in water or added directly to curries, chutneys, pickles, and marinades. It is also used as a natural meat tenderizer and can be added to spice rubs for grilling. Dry mango is a good source of Vitamin C and antioxidants and is known to aid digestion and improve skin health.