Alphonso Mango Supplier for Restaurants, Hotels and Caterers

An Alphonso mango supplier for restaurants should give a stated grade, fruit count and weight per dozen, a clear delivery plan and a seller you can verify. We supply restaurants and hotels, with fresh Alphonso from 1 February 2027 and pulp tins all year.

If you run a restaurant, a hotel kitchen, a catering company or a bakery, you probably do not want to hunt for Alphonso every week of the season. You want fruit of a known grade, delivered when the kitchen needs it, from a seller who answers the phone. This page is about how to specify and approve a supplier: grade, count, spec sheet, season plan and receiving. For our hospitality supply offer, see our HORECA page.

Who we supply

We are AlphonsoMango.in, run by Powle Home Foods in Mumbai. We supply restaurants and hotels as well as households and companies. We do not publish client names, and we do not list trade prices on this page. Our first sales were offline in 2019, we have sold online since 2020, and we have served 47,000+ customers, including offline and marketplace sales. Our fruit is sourced across 48 villages of the Ratnagiri and Devgad belt on the Konkan coast.

Two credentials matter to a hospitality buyer. We hold GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139) for Alphonso, and we are an FSSAI-licensed seller. The GI certificate is listed on our Brand Facts page, so your purchasing team can check it.

Season and what you can buy

Fresh Alphonso is harvested from about February to June, and the best supply is from March to May. The 2027 season opens on 1 February 2027. Harvest is done at Brahma Muhurta, before dawn, with a zela pole fitted with a catching net, and the fruit is ripened naturally. We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Outside the season we do not sell fresh Alphonso, so a menu that depends on it needs a plan for the other months.

All prices are "from" prices and can change, so check the product page for the current price. For quantities beyond what a normal cart suits, write to us and we will respond with an answer for your case.

What to ask any supplier before you approve them

This checklist works for us and for every other seller you talk to. A hotel or restaurant should have the answers in writing before the first order, not after the first complaint.

• Grade, count and weight. What is the fruit count per dozen or per box, and what does that dozen weigh? Our dozens range from roughly 1.8 to 3.3 kg depending on grade, so a dozen price alone tells you little.
• Origin and credential. Is the fruit Ratnagiri or Devgad, and can the seller show a certificate? Ask for the number and check it.
• Ripening method. Ask how the fruit is ripened. A good answer is specific.
• Ripeness on arrival. Ask what ripeness the fruit will be in on arrival. Your menu and storage decide what you need.
• Delivery days and cut-off. Which days can the seller deliver to your city, and by when must you order?
• Damage handling. How soon must you report damaged fruit, and what does the seller do then? We ask that damage be reported within 24 hours of delivery. Ask every supplier what happens next.
• Paperwork. Ask about the invoice format, GST details and the FSSAI licence number.
• Commercial terms. Minimum quantity, payment terms, quotation validity and whether prices are fixed for the season. These differ from seller to seller, so ask each one and compare them on the same sheet.
• Capacity. Can the seller supply your peak week, and what happens if the crop is short?

Our guide on comparing mango suppliers shows how to put these answers side by side.

Matching the fruit to the kitchen

Different kitchens use mango in different ways, and the right product changes with the use.

• Hotel breakfast buffets and fruit stations. You want even-sized fruit that can be cut and displayed. Ask for a single grade for the whole order so the presentation stays consistent, and agree how ripe the fruit should be on the day.
• Banquet kitchens and wedding caterers. See our guide to Alphonso mango for weddings and events.
• Restaurants. A single dessert or drink may need only small, repeated orders, which suit this better than one large order, because ripe fruit does not wait.
• Premium bakeries and juice bars. Pulp is available all year and is easier to plan for large batches. Fresh fruit can still be used for display and garnish.
• Central kitchens for a hospitality group. One receiving point and a fixed delivery day make the work easier. Ask the supplier whether they can deliver to more than one outlet, and on what terms.

Planning deliveries across the season

Fresh mangoes do not all ripen on the same day. That is useful for a kitchen that wants a steady supply, and a problem for one that wants everything ready at once. A few rules help.

• Order in smaller, regular lots instead of one big lot, unless you have an event on a fixed date.
• Tell us how ripe you need the fruit and we will say what we can do.
• Keep fruit at room temperature while it ripens, away from direct sun. Chill it only once it is ripe, and for a short time.
• Tell your supplier your weekly peak early, not on the day.
• Have a fallback for the weeks when supply is thin. Alphonso is a seasonal fruit, and supply is best from March to May.

We deliver by Blue Dart. About 65% of Indian PIN codes get next-day delivery, so check your PIN code at checkout. Kitchens in other PIN codes should ask us for the expected delivery time before placing a large order.

How we can help

Write to us with four things: the type of business, the quantity you expect per week, your delivery cities or PIN codes, and the dates you need the fruit. We will answer with what we can supply and on what terms. We do not publish quantity, payment or contract terms on this page because they depend on the order.

• Use the corporate gifting form if the fruit is for gifts to guests or staff.
• Use our contact page for kitchen and catering enquiries.
• See the mangoes collection to look at grades and sizes first.

People also ask

Who is an Alphonso mango supplier for restaurants?

AlphonsoMango.in, run by Powle Home Foods in Mumbai, supplies Alphonso to restaurants and hotels, as well as households and companies. Fresh fruit is sold in season, from 1 February 2027, and pulp tins are available all year. Write to us with your quantity, city and dates for an answer.

What should a hotel check before approving a mango supplier?

Check the grade, fruit count and weight per dozen, the origin and certificate number, the ripening method, delivery days, how damage is handled, invoice and GST details, and the FSSAI licence. Ask for payment terms and quotation validity in writing, and compare suppliers on the same specification sheet.

Can I get Alphonso mango pulp for a bakery or juice bar?

Yes. We sell Alphonso pulp tins in 850 g and 3.1 kg sizes from Rs 590, available all year. Pulp suits ice cream, mousse, lassi and juice, and works outside the fresh season. Check the product page for the current price, and write to us for larger quantities.

When can restaurants buy fresh Alphonso mangoes?

Alphonso is harvested from about February to June, and supply is best from March to May. The 2027 season opens on 1 February 2027. Outside that window we do not sell fresh Alphonso. Kitchens that want mango on the menu all year can use pulp for the other months.

Related searches

• Alphonso mango supply for hotels and HORECA
• Ratnagiri Alphonso mango by the dozen
• Devgad Alphonso mango by the dozen
• Alphonso mango pulp tins for bakeries and juice bars
• How to compare mango suppliers
• Alphonso mango for weddings and events
• Choosing a corporate Alphonso mango gift supplier
• Mango collection

Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.

Prefer to order directly? Browse Alphonso mango dozen, Alphonso Mango Pulp Tin, our gifting page and our HoReCa trade page.