Alphonso mango puree is ripe Alphonso flesh blended smooth, with no water and no added sugar. Peel two or three fully ripe mangoes, cut the flesh off the stone, blend for 30 to 40 seconds, and strain if you want it silky. Refrigerate and use within two days.
Alphonso mango puree recipe
This is the plain version we use at home: fruit only. Nothing goes in except mango, so the taste you get is the taste of the fruit.
Ingredients and equipment
- 2 to 3 fully ripe Alphonso mangoes
- A blender or hand blender
- A fine mesh strainer (optional, for a silky finish)
- A clean airtight container
Method
- Pick fully ripe Alphonso mangoes. The skin should give gently under your thumb and the smell at the stalk should be strong and sweet.
- Wash the mangoes under cool running water.
- Peel the fruit and slice the flesh away from the stone. Alphonso pulp is described as non-fibrous, so the flesh comes off cleanly.
- Put the flesh in a blender or use a hand blender. Blend for 30 to 40 seconds until completely smooth.
- For young babies, or if you want a silky puree, pass it through a fine mesh strainer.
- Serve at room temperature, or refrigerate in an airtight container and use within two days.
A fully ripe Alphonso needs no water. If your blender struggles, add a spoonful of the puree itself rather than water, so the flavour stays full. Skip sugar: ripe Alphonso is sweet enough, and you can add sweetness later if a recipe needs it.
Mango puree, mango pulp and mango syrup compared
People use these words loosely, so here is the plain meaning. Puree is fresh fruit blended smooth. Pulp is the commercial version: APEDA notes that mango pulp is sterilised and packed in aseptic bags or hermetically sealed cans, which is why it keeps for months. Syrup is a sugar solution flavoured with mango. For a longer comparison, read our guide on the Difference between mango puree and pulp.
| Type | What it is | Keeps for | Best for |
|---|---|---|---|
| Fresh puree | Ripe fruit blended, nothing added | About two days in the fridge | Babies, aamras, lassi, sorbet |
| Pulp (canned) | Pulped, heat-treated and sealed in tins | Months, sealed; use soon after opening | Desserts, shakes, off-season aamras |
| Syrup | Sugar solution with mango flavour | Long, because of the sugar | Drinks and bar use |
When fresh Alphonso is out of season, we pack Alphonso pulp in tins, available all year in 850 g and 3.1 kg sizes from Rs 590 (check the Alphonso Mango Pulp Tin page for the price). Check the pack label for added sugar on any tinned pulp, including ours.
Choosing mangoes for puree
Ripeness matters more than anything else. A fruit that is still firm gives a pale, tart puree. Look for a strong sweet smell at the stalk end and a slight give when pressed. Alphonso mangoes generally weigh 150 to 300 g, so two or three fruits give you a good bowl.
Fresh Alphonso is harvested about February to June, with the best supply from March to May, and the 2027 season opens on 1 February 2027. We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Our fruit comes from the Ratnagiri and Devgad belt of the Konkan coast, and we hold GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139). You can read the details on our Brand Facts page.
If you are buying for the new season, browse Ratnagiri Alphonso Mango or Devgad Alphonso Mango. Both are Alphonso, sold by the dozen.
Tips for a smoother, better-tasting puree
- Blend the flesh only. Scrape the fruit close to the stone, but leave the skin and stone out.
- Use a hand blender in a tall jar if you are making a small batch. It gives a smoother result than a large jug blender.
- Taste before you add anything. A ripe Alphonso is already sweet, so most people never need sugar.
- Strain only when needed. Straining makes the puree silkier, but a little texture is fine for aamras and desserts.
Ways to use Alphonso mango puree
- Aamras: Stir in a pinch of cardamom and a little cold milk, then serve chilled with puri. See our Aamras recipe.
- Mango lassi: Blend one cup of puree with one cup of cold yoghurt and a pinch of salt. Our Mango lassi recipe has the full method.
- Sorbet: Freeze the puree in a flat tray, then blend it once it is semi-frozen.
- Dressing: Whisk two tablespoons of puree with olive oil, lime juice and black pepper.
- Desserts: Use it as a layer on cheesecake or as the base for Hapus ice cream, kulfi or mousse.
Mango puree for babies
Many families ask about mango as an early food. Plain, smooth puree with nothing added is the usual way to start, and for young babies it helps to strain it. Complementary foods generally begin at around six months, but timing and the first foods are a decision for your paediatrician. Introduce one new food at a time and begin with a teaspoon or two. Our separate guide covers Alphonso mango for baby in more detail. If your baby has allergies or a medical condition, ask your doctor first.
Storing and freezing mango puree
- Room temperature: Serve it soon after blending and do not leave it out for long.
- Refrigerator: Keep it in an airtight container and use within two days.
- Freezer: Freeze in ice-cube trays or small containers so you can thaw only what you need. Our mango freezer storage guide explains it step by step.
Thaw frozen puree in the refrigerator rather than on the counter, and do not refreeze it once thawed.
Nutrition notes
Raw mango provides about 36 mg of vitamin C per 100 g, roughly 40% of the Daily Value. That figure is for mango in general, not Alphonso alone. Mango also contains natural sugars, so a spoonful or two is a sensible serving for most people. If you manage blood sugar, speak to your doctor or dietitian about portions.
People also ask
How do you make a mango puree?
Peel ripe Alphonso mangoes, cut the flesh away from the stone and blend it smooth. A fully ripe mango needs no water. Strain it through a fine mesh if you want a silky texture, then refrigerate in an airtight container and use within two days.
Is mango puree just blended mango?
Yes, in its simplest form. Homemade mango puree is only ripe mango flesh, blended until smooth, with nothing else added. Shop-bought products can differ, so read the label for added sugar or other ingredients. Fruit quality decides the taste, so use fully ripe mangoes with a strong, sweet smell at the stalk.
Is mango puree the same as mango pulp?
Not exactly. Puree is fresh fruit blended smooth. Pulp is the commercial product, which APEDA describes as sterilised and packed in aseptic bags or sealed cans, so it keeps for months. Both can be used in aamras, lassi and desserts, but check the label on tinned pulp for added sugar.
Is mango puree the same as mango syrup?
No. Mango puree is blended mango flesh. Mango syrup is a sugar solution flavoured with mango, thin enough to pour into drinks and sweet even in small amounts. Puree works in aamras, smoothies and desserts, while syrup is mainly a bar or soda ingredient with a very different texture and sugar level.
Related searches
- Mango pulp vs mango puree
- Alphonso mango pulp tin online
- How to make mango pulp at home
- Aamras recipe
- Mango smoothie recipe
- Mango recipes collection
Sources and further reading
- APEDA, Mango Pulp, accessed October 2026.
- Wikipedia, Alphonso mango, accessed October 2026.
- Wikipedia, Mango, accessed October 2026.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.