How To Make Mango Pulp (Mango Puree)

5 from 2 votes

Learn How To Make Mango Pulp (Mango Puree) in under 5 minutes and use it throughout the year to make your favorite recipes.

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Mango Pulp kept in a bowl.
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About Homemade Mango Pulp

Mango Pulp (Mango Puree) is the flesh of fresh mangoes pureed to make a smooth mixture.

Learn How To Make Mango Pulp in just 5 minutes. Make a big batch and freeze it in summer when fresh, ripe mangoes are in season. Use it throughout the year to make your favorite mango recipes.

I am sharing three ways you can make it at home.

Why Make It At Home?

Although mango puree is easily available in stores, making it at home has many advantages.

The homemade mango puree recipe is made using high-quality mangoes. No artificial color, flavor, preservative, or chemical is added. Fresh pulp also tastes much better than canned pulp.

Making it at home is much more economical, too. Make sure to make it during mango season, when mangoes are at their best and cheap.

Which Mangoes Are Best To Make Mango Puree

You need just one ingredient to make a mango pulp recipe: fresh mangoes, so choose the best ones.

Various mangoes are available worldwide, but nothing can beat the taste of Indian or Mexican mangoes.

Choose mangoes that are less fibrous and very juicy.

Indian mangoes, such as Alphonso, Dussheri, or Kesar Mangoes, are my go-to varieties for making mango puree. During summer, you can find these in any Indian grocery store.

You can also use Mexican varieties like Ataulfo, Haden, or Kent.

Select ripe mangoes! They can be bright orange or green in color. To check if the mangoes are ripe, press the mango a little. If it feels soft, then they are ripe. Ripe mangoes will also smell fruity.

Choose mangoes that are free of blemishes or dark spots.

How To Make Mango Pulp

Prepare The Mangoes

Rinse the mangoes well with water and wipe them with a kitchen cloth.

Using a sharp paring knife, remove the blacktip and peel the mangoes. Discard the peel.

Black tip of the mango removed using a knife.
Peeling the mango using a knife.
Peeled mango kept on a board.

Cut off all the flesh around the pit and discard the pit.

Flesh of the mango removed from the pit.

Cut the flesh into small pieces.

Flesh cut into small pieces.

Puree The Mangoes

Using A Blender

Transfer the mango pieces to a blender jar or a food processor.

Mango pieces transferred to a blender.

Blend to make a smooth pulp.

Note – Do not add any sugar or water while blending.

Smooth mango pulp made.

Using A Hand Blender

To make the pulp using a hand blender, add the mango pieces to a deep bowl. Make a smooth puree using a hand blender.

Using A Fork

You can still make perfect mango puree using a fork if you don’t have a blender, hand blender, or food processor.

Add the mango pieces to a bowl and mash them well using a fork. Pass the puree through a fine-mesh strainer.

Usage Suggestions

You can enjoy mango puree on its own. It makes for a great healthy dessert after your weekday meals.

You can make ice cream, sorbet, kulfi, popsicles, Greek yogurt, overnight oats, porridge, etc. Here are some options: Mango Kulfi, Mango Ice Cream, etc.

You can make smoothies, iced tea, milkshakes, lassi, juice, cocktails, and mocktails. Here are some options: Mango Iced Tea, Iced Mango Green Tea, Mango Kale Smoothie, Mango Lassi, etc.

It can also be used to make desserts such as cakes, tea cakes, cheesecakes, parfaits, cupcakes, panna cotta, puddings, frostings, etc. Here are some options – Mango Sago, Mango Cobbler, Coconut Mango Chia Pudding, etc.

Use homemade mango puree to make Indian desserts like Mango Phirni and aam papad.

You can also use it to make Mango Salad Dressing, Mango Chili Sauce, etc.

Storage Suggestions

Mango pulp can be stored in the refrigerator in a clean and dry, airtight container for 3-4 days. To ensure it lasts longer, use a clean spoon for every use.

It can be frozen for the rest of the year. Freeze the puree into a freezer-safe container or ziplock bag.

You can also freeze the pulp in ice cube trays to make small cubes for every use. Once frozen, you can transfer them to zip-lock bags.

I recommend you freeze it in small portions, as once thawed, you can’t freeze it again.

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Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
5 from 2 votes

How To Make Mango Pulp (Mango Puree)

Learn How To Make Mango Pulp (MangoPuree) in under 5 minutes and use it throughout the year to make your favorite recipes.
Cook: 10 minutes
Total: 10 minutes

Ingredients 

  • ripe mangoes
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Instructions 

Prepare The Mangoes

  • Rinse the mangoes well with water and wipe them with a kitchen cloth.
  • Using a sharp knife, remove the blacktip and peel the mangoes. Discard the peel.
  • Cut off all the flesh around the pit and discard the pit.
  • Cut the flesh into small pieces.

Puree The Mangoes

  • Using A Blender
  • Transfer the mango pieces to a blender or a food processor.
  • Blend to make a smooth pulp.
  • Note – Do not add any sugar or water while blending.
  • Using A Hand Blender
  • To make the pulp using a hand blender, add the mango pieces to a deep bowl. Make a smooth puree using a hand blender.
  • Using A Fork
  • If you don’t have a blender, hand blender, or food processor, you can still make perfect mango puree using a fork.
  • Add the mango pieces to a bowl and mash them well using a fork. Pass the puree through a fine-mesh strainer.

Video

YouTube video

Notes

Mango pulp can be stored in a clean and dry air-tight container for 3-4 days in the refrigerator. Use a clean spoon for every use, as it will ensure it lasts longer.
It can be frozen for the rest of the year. Either add the mango puree into an individual freezer-safe container or ziplock bag and freeze it.
You can also freeze the pulp in ice cube trays to get small cubes for every use. Once they are frozen, you can transfer them to zip-lock bags.
I will recommend you freeze it in small portions, as once thawed you can’t freeze it again.
The Nutritional information given is for 1 cup of mango puree.

Nutrition

Calories: 99kcal, Carbohydrates: 25g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 277mg, Fiber: 3g, Sugar: 23g, Vitamin A: 1785IU, Vitamin C: 60mg, Calcium: 18mg, Iron: 1mg
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