Sign up for restock notifications!
The mango ginger is a plant of the ginger family and is closely related to turmeric. The rhizomes are very similar to ginger but have a raw mango taste.
Mango ginger is used in its raw form as well as in powdered form. In India, it is washed and peeled and then cut or sliced into strips and pickled or sliced into thin rounds and served atop green salads. In Indonesia, Mango ginger is cut into pieces and dehydrated, oven, or air-dried and powdered for use as a dried spice. In larger quantities, the powder is used as a substitute for arrowroot or barley. In Thailand, young roots are used as a vegetable and in curry pastes.
Store in the refrigerator for up to 2 weeks. The peeled root can be frozen for up to 6 months.
8 ounces ginger, peeled
1 1/2 teaspoons sea salt
1 cup rice vinegar
1/3 cup white sugar