Learnhow to make mango pulp at home in just 5 minutes! This homemade mango puree is made with fresh mangoes – perfect for all sorts of mango recipes like vegan mango sorbet, mango ice cream, smoothies, vegan mango lassi, and so much more!
You already know how much I love mangoes—we have so many mango recipes on the blog, and most of them start with a batch of mango pulp. I make it often in summer when ripe mangoes are at their best. If I find a good deal, I make a big batch and freeze it to use all year round.
If you’re wonderingwhat is mango pulp—it’s simply the soft, fleshy part of fresh mangoes blended into a smooth puree. That’s it. Nothing complicated!
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💭Why Make Mango Pulp at Home?
When you makemango pulp at homeusingfresh mangoes, you know exactly what’s in it—just pure, natural mango goodness. Plus, it really does taste better! I grew up enjoying my mum’s mango milkshake and mango lassi with fresh homemade mango pulp—never sweetened with sugar, just the real flavour of ripe mangoes.
Canned mango pulp is super convenient (I use it too when fresh mangoes aren’t in season!), but it’s usually sweetened and contains preservatives. If you’ve got ripe mangoes on hand, homemade is definitely worth it.
🥭🥭Best Mangoes for Mango Pulp
To make a smooth and flavourful mango puree, start with ripe, juicy fresh mangoes. In the UK, I usually go for Ripen at Home Giant Mangoes or Ripe and Ready Mangoes—they’re sweet, low in fibre, and perfect for pulp with no sweetener needed.
If you can get your hands onIndian mangoeslikeAlphonso MangoesorKesar Mangoes, they’re amazing too! They’re usually available at Indian stores during the Indian mango season and have the most intense mango flavour.
👩🍳Sandhya’s Top Tips
- Strain for Smoothness: If your fresh mangoes are stringy, strain the blended mango puree through a fine mesh sieve. It gives you a silky texture, perfect for mango ice cream or mango sorbet.
- Squeeze the Pit: Don’t waste any mango! Squeeze the mango pit over your blender to get every drop of juice. If I can’t get it all, I just suck the pit clean—it’s too tasty and too good to miss!
- Pick Ripe Mangoes: For sweet, flavorful mango pulp. Sniff for a sweet smell or gently squeeze—they should feel soft but not mushy.
- Blend Right: Use a high-speed blender or Indian-style mixer for smooth mango puree. In a food processor, add a tiny bit of water if needed to blend, but don’t overdo it.
📋Ingredients
- Mangoes– All you need is fresh, ripe mangoes. I check ripeness by give them a gentle squeeze and sniff near the stem for a sweet aroma.
- Sweetener(optional) –If the mangoes aren’t sweet enough or you’re using the puree in desserts, add a little maple syrup, sugar, or honey to taste.
🧂Storing Mango Pulp
Store the leftover mango puree in an airtight glass container in the fridge for up to5 days. Or freeze in ice cube trays, then pop the cubes into a freezer bag for later. You can also store it inzip-lock bags—just lay them flat so they’re easy to stack!
🍽 How to Use Mango Pulp
I love homemade mango pulp on its own as a simple dessert, but I also love using it in so many mango recipes!
- Indian Mango Lassi– A sweet and creamy yogurt drink made with mango pulp, and a touch of ground cardamom that tastes just like the one from restaurants.
- Mango Mousse– This light and fluffy dessert is made with whipped cream, condensed milk and mango puree. It’s a quick and easyeggless mango moussewith no cooking needed.
- Mango Shrikhand– A 2-ingredient Indian dessert made with thick greek yogurt and mango pulp, flavoured with ground cardamom. So simple and ready in minutes!
- No Bake Mango Cheesecake Jars– These individual jars have a biscuit base and a creamy filling made with mango puree or pulp. They look lovely and are perfect for parties or summer gatherings.
- Mango Pancakes– These soft and fruity pancakes are made with mango pulp and your usual pancake ingredients.
More Easy How To Make Recipes
Learn to how to make Mango Pulp at home with fresh mangoes in 5 minutes. Use this puree in all you favorite mango recipes.
Instructions
Wash and dry the mangoes. Cut the mango in half and scoop out the flesh with a spoon.
Remove the peel around the seed and cut off any extra flesh.
Squeeze the pit over the blender to get every last drop of mango juice.
Transfer the mango flesh to a blender or food processor.
Blend until smooth and creamy.
Notes
Sandhya’s Top Tips
- If you like a thinner puree, add a little water and pulse again.
- If you want it sweeter, add a teaspoon or two of sugar or maple syrup and blend once more.
- I usually store ripen-at-home mangoes in a paper bag and check them every day—once they smell sweet near the stem, they’re ready to use.
- If your mangoes are fibrous, strain the mango puree using a fine sieve.
- Use ripe mangoes for a smooth, sweet and creamy pulp.
Storing Mango Pulp
- Fridge:Store the leftover mango puree in an airtight container in the fridge for up to 5 days.
- Freezer:Pour the puree into ice cube trays, freeze, then transfer the mango ice cubes into a freezer-safe bag. You can also store it in zip-lock bags—just lay them flat so they’re easy to stack!
Nutrition
Serving: 240ml | Calories: 124kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 2mg | Potassium: 348mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2240IU | Vitamin C: 75mg | Calcium: 23mg | Iron: 0.3mg
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