How To Make Mango Pulp (Mango Puree)

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

5 from 1 vote

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 Time10

Total Time10

Course: Cooking Basics

Cuisine: American, Continental

Diet: Gluten Free, Vegan, Vegetarian

Author: Neha Mathur

Ingredients

ripe mangoes

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

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