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