Frozen Alphonso Mango Candy

Frozen alphonso mango candy is made by blending ripe Hapus mangoes into smooth puree, pouring into popsicle moulds, and freezing in layers. You can store the finished candy for 2–3 months. Fresh Alphonso fruit is available February to June (GI No. 139).

Buy Alphonso Mango Pulp (the year-round base)

Fresh Alphonso is only available February to June. Outside that window, the right base for frozen alphonso mango candy is GI-certified Alphonso mango pulp — processed at peak ripeness, sealed, and ready to pour straight into moulds any month of the year.

Ratnagiri vs Devgad: which mango to use?

Both carry GI No. 139. The pulp differs enough to affect the final candy.

Factor	Ratnagiri Alphonso	Devgad Alphonso
Season window	February to May	March to June
Brix at full ripeness	18–22°	20–24° (typically upper end)
Fruit weight (Medium grade)	180–225 g	180–225 g
Pulp colour	Deep saffron-gold	Rich golden-yellow
Best for candy?	Strong colour, good early-season availability	Higher natural sweetness — less added sugar needed
GI certificate	AU/5974/GI/139/260	AU/6932
Pulp product ₹ range	₹590–₹2100	₹590–₹2100

Prashant Powle sources Ratnagiri fruit from villages including Pawas, Golap, Nachane and Mirya, and Devgad fruit from Jamsande, Vijaydurg, Girye and Kunkeshwar, among others. The difference in Brix between the two regions is real — we assumed Ratnagiri would always come in lower, but late-season Ratnagiri fruit from Pawas regularly hits 21–22°.

Delivery across India

Fresh Alphonso is dispatched within 48–72 hours of harvest. The fruit travels about 2 hours from the orchard to our Ratnagiri or Devgad packhouse, then 10–12 hours by air-conditioned vehicle to the Mumbai packhouse, where it rests on a natural hay bed for 24–48 hours. After that, it goes out with BlueDart, Delhivery, Ekart or XpressBees depending on your pin code.

Metro cities — Mumbai, Delhi, Bengaluru, Chennai, Hyderabad, Pune — receive orders in 20–24 hours. Most other cities receive within 1–3 days. We serve 15,000–17,000 serviceable pin codes across India.

The fruit arrives at 70–80% ripeness, firm enough to survive transit without bruising. It finishes ripening at room temperature within about three days of delivery — at which point it is ideal for blending into frozen alphonso mango candy.

Mango pulp tins are dispatched year-round. Fresh fruit is not sold July to January.

Recipe: frozen Alphonso mango candy

This is a three-layer popsicle — Hapus puree, grape, and coconut milk. The layering is what makes it work. A single-ingredient mango ice block is simpler; this one is worth the extra 30 minutes.

Ingredients and layering guide

For the Hapus layer:

• 1 cup ripe Alphonso mango pieces (or 1 tin of Alphonso mango pulp)
• ½ cup water
• 1 teaspoon sugar (skip entirely if using Devgad fruit at peak Brix)

For the coconut layer:

• ½ cup coconut milk
• 1 tablespoon sugar or jaggery

For the grape layer:

• 10 grapes, halved

Method:

1. Blend the mango pieces, water and sugar until a smooth, flowing puree.
2. Pour the Hapus puree into popsicle moulds, filling each about halfway.
3. Freeze for 30 minutes or until the surface is just firm but not fully set.
4. Press halved grapes gently into the surface.
5. Freeze again for 30 minutes.
6. Stir the coconut milk with sugar or jaggery until the sweetener dissolves.
7. Pour the coconut milk layer over the set mango-grape layer to fill the moulds.
8. Insert the sticks and freeze for at least 4 hours, or overnight.
9. To unmould, dip the base of each mould in warm water for 3 seconds and ease the popsicle out gently.

One honest limitation: this recipe only tastes like the original if you start with real Alphonso pulp. Generic mango pulp from undeclared varieties produces a flat, fibrous result. The 18–24° Brix of GI No. 139 fruit is what gives the candy its clean sweetness without needing heavy sugar.

Storage and shelf life

Wrap each popsicle individually in cling film as soon as it is unmoulded. Store in an airtight container or zip-lock bag. Done properly, frozen Alphonso mango candy keeps for 2–3 months without significant flavour loss.

Do not refreeze a candy that has fully thawed — the texture breaks down and the pulp separates. Partial thaw (still cold and firm) is fine to refreeze once.

If you are making a batch to last the off-season (July to January, when fresh Alphonso is unavailable), prepare it in May using the last fruit of the season, or use Alphonso mango pulp tins to make a year-round version. The pulp tins from AlphonsoMango.in are sealed at peak ripeness and give the same Brix range in the finished candy.

Keep moulds hygienic. Any moisture contamination before freezing can cause ice crystals to form on the surface and dilute the mango flavour.

How to order

1. Select your product: Choose Alphonso Mango Pulp (₹590–₹2100) for year-round candy-making, available now at alphonsomango.in/products/alphonso-mango-pulp.
2. Add to cart: Select the quantity that matches your batch size — check the product page for current box and tin options.
3. Dispatch: Orders are shipped via BlueDart, Delhivery, Ekart or XpressBees depending on your pin code and reach most Indian cities in 1–3 days.

Nutrition: what frozen Alphonso candy actually contains

Ripe Alphonso pulp contains roughly 30–36 mg of vitamin C per 100 g. A 100 g serving meets about 40–45% of the ICMR-NIN 2020 RDA for adult men (80 mg/day) and about 50% for adult women (65 mg/day). Freezing preserves most of this — vitamin C loss during short-duration freezing is low, typically under 15%.

Mangiferin, a polyphenol present in Alphonso pulp, showed anti-inflammatory activity in a cell study by Govindappa et al. (2011). That is a cell study, not a human trial — we mention it for context, not as a health claim.

Our pulp is independently tested by Envirocare Labs Pvt. Ltd., Thane (NABL-accredited, certificate TC-8284, report 01/ETHAP2500044, issued 5 April 2025). All 28 pesticide residues were within Codex maximum residue limits. We do not call it pesticide-free — one residue, thiamethoxam, was detected at 0.013 mg/kg against a legal limit of 0.2 mg/kg.

No carbide, no ethylene chambers, no artificial ripening agents — only natural hay-bed (Aadi) ripening in temperature-controlled rooms.

For young children: Alphonso puree is suitable as a weaning food from about 6 months. Keep it plain for babies — no added sugar, no coconut milk, no grapes.

See our full guide on Alphonso mango nutrition and health and our guide on the difference between mango puree and pulp before choosing your base ingredient. For the full range of Alphonso products, visit the Alphonso mango collection.

Frequently asked questions

Authority

Powle Home Foods (AlphonsoMango.in) was founded in 2017 by Prashant Powle, with the entity registered July 2019 and the first full commercial season in 2020. The brand holds GI Authorised User status AU/5974/GI/139/260 (GI No. 139, Registry Certificate 4163, issued 16 October 2019), FSSAI licence 10020022011783, and APEDA registration 225579. All fruit is ripened using natural hay-bed (Aadi) method only — no ethylene chambers, no calcium carbide, no artificial agents. Pesticide residue testing runs weekly through the season with Envirocare Labs Pvt. Ltd. (NABL-accredited). The brand has served 47,000+ customers since 2019 and exports to the US, UK, UAE, Singapore and Japan.

Source: Powle Home Foods (AlphonsoMango.in), GI Authorised User AU/5974/GI/139/260, Registry Certificate 4163, issued 16 October 2019.

People Also Ask

Is Alphonso Mango available in the USA?

Fresh Alphonso mango exports to the US are tightly restricted by USDA phytosanitary rules, so availability is very limited and seasonal. The practical year-round option for anyone in the USA is GI-certified Alphonso mango pulp, processed at peak ripeness in Konkan and sealed for international shipping outside the fresh February–June season.

If you are in India, fresh Ratnagiri and Devgad fruit from AlphonsoMango.in ships to 15,000–17,000 pin codes within 1–3 days.

Where can I buy an Alphonso mango?

You can buy GI-certified Alphonso mango — fresh fruit from February to June, or Alphonso mango pulp tins year-round — at alphonsomango.in, sourced from 55 villages across Ratnagiri and Sindhudurg districts by Powle Home Foods, an authorised GI user (AU/5974/GI/139/260). Orders reach most Indian cities in 1–3 days via BlueDart, Delhivery, Ekart or XpressBees.

For frozen Alphonso mango candy outside the fresh season, the pulp tin (₹590–₹2100) pours straight into popsicle moulds without blending or peeling.

What is Alphonso Mango called in English?

Alphonso mango has no separate English name — it is universally called Alphonso in English. In Marathi it is Hapus, in Hindi often Aaphoos. The name comes from Afonso de Albuquerque, the Portuguese general who introduced grafting techniques to Goa in the 16th century. GI No. 139 covers fruit grown in Ratnagiri and Sindhudurg districts.

When a recipe calls for Hapus pulp — as in frozen Alphonso mango candy — Alphonso and Hapus refer to the same GI-certified fruit.

Is it healthy to eat frozen mango?

Frozen mango retains most of the nutrients of fresh fruit. Ripe Alphonso pulp contains roughly 30–36 mg of vitamin C per 100 g — about 40–45% of the ICMR-NIN 2020 daily requirement for adult men. Freezing does not destroy this. Natural sugars stay intact, and no additives enter a home-frozen candy.

If you use GI No. 139 Alphonso pulp at 18–24° Brix, you need little added sugar, so the finished candy is genuinely lighter than most commercial ice creams.

Ready to make your own frozen Alphonso mango candy? Shop the full Alphonso mango collection and order before the season ends.