Manguberdi

Manguberdi is a traditional fermented beverage originating from the Amhara region of Ethiopia. It is primarily made from the pulp of the mango fruit, which is allowed to ferment naturally. The process typically involves crushing ripe mangoes, sometimes with the addition of water, and then allowing the mixture to ferment in a suitable container for a period of time. The fermentation process is driven by naturally occurring yeasts and bacteria present on the fruit and in the environment.

The resulting beverage is often described as having a distinct fruity aroma and a slightly sour, alcoholic taste. The alcohol content can vary depending on the duration of fermentation and the sugar content of the mangoes. Manguberdi is a popular drink during festive occasions and social gatherings in the Amhara region. It is a common way to utilize surplus mangoes and is appreciated for its unique flavor profile. While not as widely known internationally as other Ethiopian beverages like tej (honey wine), manguberdi holds cultural significance within its region of origin. Recipes and preparation methods can vary slightly from household to household.