3 syllables: Man, ge, tout. Stress on tout.
man-juh-TOO
/mæn.dʒəˈtuː/
Mangetout is pronounced man-juh-TOO (/mæn.dʒəˈtuː/). It has three syllables (Man-ge-tout), with the stress on "tout". Mangetout is a noun referring to a preparation of young, edible pea pods eaten whole, often steamed or sautéed. The term originates from French, literally meaning “eat everything,” and is commonly used in culinary contexts. It designates a specific vegetable product, distinct from shelled peas or podded legumes.
nounMangetout is a noun referring to a preparation of young, edible pea pods eaten whole, often steamed or sautéed. The term originates from French, literally meaning “eat everything,” and is commonly used in culinary contexts. It designates a specific vegetable product, distinct from shelled peas or podded legumes.
How to Pronounce Mangetout
"I ordered mangetout as a crisp, green addition to the stir-fry."
"The recipe calls for mangetout, thinly sliced and quickly blanched."
"At the farmers’ market, I bought fresh mangetout to steam for the side dish."
Mangetout is pronounced mani-zhuh-TOO in US/UK/AU English. Break it into syllables: man-ge-tout, with the main stress on the last syllable. The 3 phonemes after the /mæ/ onset flow into a soft /dʒ/ sound as in 'measure' followed by /tuː/ like 'too'. IPA: US /ˌmændʒəˈtuː/, UK /ˌmændʒəˈtuː/, AU /ˌmændʒəˈtuː/. Visual cue: start with ‘man’ (short a), then a gentle ‘juh’ middle, finishing with a clear ‘toot’ without rolling the r. Practicing with audio helps: you’ll hear the light middle syllable and strong final beat.
Common errors: misplacing stress as ‘MAN-ge-tout’ or flattening the middle syllable into a single dull sound. Another is pronouncing the final /tuː/ too short or clipped. Correction: keep the stress on the final syllable /tuː/ with a clear /tuː/ and hold the /ə/ in the middle for ‘ger’ as in /dʒə/; practice the middle with a barely pronounced schwa before the /t/. Also ensure the /dʒ/ is not substituted with a hard /d/ or /j/. Concentrate on the sequence /mændʒə/ + /tuː/.
Across accents, the final /tuː/ remains long in US/UK/AU, but vowel quality can shift. US tends to have a sharper /æ/ in the first syllable and a slightly more pronounced /ɡ/ blend before /j/; UK often keeps crisper consonants and a slightly lighter /ə/ in the middle, with non-rhoticity affecting the following syllable emphasis. AU generally mirrors UK with its own vowel height tendencies, but the rhythm is similar; you’ll still have the stress on the final syllable. Overall, the rhoticity doesn’t affect mangetout as it’s not rhotic-laden, but vowel quality varies subtly.
The difficulty lies in the middle syllable /dʒə/ and the transition from /mændʒ/ to /ə/ to /tuː/. The /dʒ/ blends quickly with a schwa-light vowel, which many learners short-cut or mispronounce as /dʒə/ vs /də/; the final /tuː/ can be clipped. Also, the initial consonant cluster after ‘man’ may invite a mispronunciation of /ndʒ/ as separate sounds rather than a smooth, single /ndʒ/ digraph. Practicing the three-part sequence helps—mint the /dʒ/ tightly to the /ə/ and then glide into /tuː/.
Yes—the junction of /ndʒ/ and the schwa /ə/ before the final /tuː/ is the standout feature. You’ll want to fuse /ndʒ/ and /ə/ into a single, smooth transition: /mændʒə/ rather than /mændʒ-ə/. It’s also important to tilt the mouth slightly for the /dʒ/ so the tongue contacts the alveolar ridge softly while allowing airflow to continue into /ə/. Then finish with a long /tuː/ that maintains lip rounding and a crisp release.
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Mangetout comes from the French words manger (to eat) and tout (everything, all). The phrase literally translates to “eat all,” reflecting the culinary practice of consuming the entire pod, including the pod itself, rather than discarding the pod like many legumes. The term entered English usage in the 20th century, largely through French-influenced haute cuisine and later through East Asian and Western European cookery writings. In French cuisine, mangetout contrasts with other preparation methods that discard the pods or only use the peas inside. The word is typically used in a culinary or grocery context and is widely understood by professional chefs and menu descriptions. In English-language cookbooks and menus, mangetout signals a specific produce type and preparation style, often implying crisp-tresh texture and bright green color. The evolution mirrors broader culinary fusions and the globalization of produce, where varieties like the snow pea and sugar snap pea contribute to the modern usage of this French-origin term. First known English uses appear in mid-20th-century culinary contexts describing fresh, edible-pod peas, with later adoption in more general cooking nomenclature.
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Words that rhyme with "Mangetout"
-out sounds
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