How to make Mango Pulp

Deep gold, almost no fibre, intensely aromatic Best Use in Pulp Aamras, lassi, kulfi, smoothies Shrikhand, baby food, aamras, premium gifting Indicative Price Range ₹1,849 – ₹5,399 ₹1,849 – ₹5,399

Our repeat-order data from 47,000+ customers shows a clear pattern: buyers in north India lean toward Ratnagiri fruit; Mumbai buyers lean Devgad. Neither is wrong. Ratnagiri gives you brightness and a hint of acidity that holds up well in cooked preparations. Devgad — specifically fruit from villages like Jamsande and Dahibav in Sindhudurg — blends so cleanly at peak ripeness that straining is rarely needed.

Delivery Across India

Fruit leaves our Malvan packing centre or Devgad packing point within 48–72 hours of harvest. The supply chain runs like this: about 2 hours from tree to the Ratnagiri or Devgad packhouse, post-harvest cooling, then 10–12 hours by air-conditioned transport to the Mumbai packhouse. There, each mango gets 24–48 hours of natural hay-bed ripening before dispatch. We ship via BlueDart, Delhivery, Ekart or XpressBees depending on your pin code — we cover 15,000–17,000 serviceable pin codes across India.

• Metro cities (Mumbai, Delhi, Bengaluru, Chennai, Hyderabad, Pune): 20–24 hours from dispatch
• Tier-2 and Tier-3 cities: 1–3 days
• Packaging: 5-ply corrugated CFB box, 12-slot partition, foam-net sleeve on every fruit, hay-bed cushioning, six air holes for airflow during transit ripening

Fruit is dispatched at 70–80% ripeness — firm enough to survive transit, fully ripe within about three days of delivery. That window is when you make your pulp. If any fruit arrives damaged, photograph it and contact us within 24 hours of delivery for 100% replacement.

One honest limit: fresh Alphonso is not available from July to January. If you want pulp year-round, freeze a batch in May or June — instructions below.

How to Make Mango Pulp at Home

The process takes under 15 minutes once your Alphonso is fully ripe. A Jumbo-grade fruit (275–300 g) yields roughly 180–200 g of pulp. Plan accordingly.

Step-by-step method

1. Check ripeness first. Press gently near the stem. The flesh should give slightly, the skin should be uniformly golden or saffron-yellow, and the aroma should hit you before you even cut. An under-ripe Alphonso at 15° Brix will give you thin, sour pulp — wait another day.
2. Wash thoroughly. Rinse under cool running water. Alphonso bleeds latex from the stem end; submerging in water for two minutes before cutting prevents that latex from spreading over the skin and into the pulp.
3. Peel and deseed. Slice the cheeks off each side of the flat seed. Scoop the flesh from the cheeks and squeeze the remaining pulp off the seed over the blender jar. Nothing is wasted.
4. Blend. Blend on high for 30–45 seconds. Devgad Alphonso from Jamsande or Dahibav will blend completely smooth with no fibre strands. Ratnagiri fruit may leave faint strands — pass through a coarse strainer if you want a fully smooth finish for aamras or shrikhand.
5. Taste before adding sugar. At 18–24° Brix, ripe Alphonso needs no sweetener. If your fruit is early-season and slightly tart, add no more than one teaspoon of sugar per 200 g of pulp. Most batches from April onward need nothing.

How much pulp does one box give you?

A half-dozen Jumbo Alphonso (6 fruits × ~275–300 g each) yields roughly 1–1.1 kg of pulp — enough for six generous servings of aamras or about four portions of shrikhand. A one-dozen Extra Large box (180–225 g per fruit) gives you approximately 1.5–1.8 kg of pulp. These are working estimates; actual yield varies slightly with ripeness and fibre content.

What to do with fresh Alphonso pulp

Aamras is the obvious use — just pulp, a pinch of cardamom, served cold with puris. But the same batch works across eight or nine different preparations. Mango lassi: blend pulp with yoghurt and a pinch of salt, no sugar needed. Kulfi: mix pulp with condensed milk and freeze in moulds. Mango barfi: cook pulp down with ghee and sugar until it sets. Mango shrikhand: fold pulp through hung curd with saffron. Baby food: ripe Alphonso pulp is suitable as a first fruit for babies from about six months — serve it as-is, no additives, no straining required for Devgad fruit. Smoothie bowls. Ice cream base. Cake filling. The pulp is the building block; the season that produces it runs only February to June.

How to Preserve Mango Pulp

The season ends in June. Preserve your pulp in May and you carry Alphonso into December.

Freezing (best method)

Pour blended pulp into ice-cube trays or silicone moulds. Freeze solid, then transfer to zip-lock freezer bags — squeeze out all air before sealing. Label with the date. Frozen Alphonso pulp keeps its aroma and Brix character for up to six months. Thaw in the refrigerator overnight; never microwave. Each cube is roughly 30–40 g — useful for portioning into smoothies without defrosting the whole batch.

Bottling (short-term)

Sterilise glass jars by boiling them for 10 minutes. Fill to within 1 cm of the rim, seal immediately, then invert for two minutes to create a vacuum. Refrigerate. Bottled pulp without preservatives keeps for 5–7 days in the fridge. For longer shelf life without freezing, pressure-can the jars or add ascorbic acid (vitamin C powder) at 0.5 g per kg of pulp — this slows oxidation and browning without affecting taste.

How to Store Mango Pulp

• Refrigerator (fresh pulp): 3–5 days in an airtight glass container
• Refrigerator (bottled with vacuum seal): 5–7 days
• Freezer (in sealed bags or moulds): up to 6 months
• Room temperature: not suitable — Alphonso pulp oxidises and ferments within hours at 25°C or above

One practical note: the saffron colour of Alphonso pulp deepens slightly after freezing and thawing — it does not mean the pulp has spoiled. If the smell is clean and the taste is sweet, use it. Discard if you detect fermentation or off-notes.

Nutrition in Alphonso Mango Pulp

Ripe Alphonso pulp contains roughly 30–36 mg of vitamin C per 100 g. Against the ICMR-NIN 2020 RDA, a 100 g serving covers about 40–45% of the daily requirement for adult men and about 50% for adult women — without adding a single ingredient beyond the fruit. That figure is for peak-season fruit at full ripeness; early-season or under-ripe Alphonso will read lower.

Alphonso pulp also contains mangiferin, a bioactive compound studied for anti-inflammatory activity in cell research (Govindappa et al., 2011). One thing we do not claim: the Envirocare Labs panel (NABL certificate TC-8284, report 01/ETHAP2500044, 5 April 2025) tests 28 pesticide residues — all within Codex maximum residue limits, 27 of 28 below the limit of quantification — but does not test for calcium carbide. What we can state plainly is that no carbide is used at any point: our hay-bed ripening process in temperature-controlled rooms in Mumbai is the only ripening method we use.

Alphonso pulp needs no added sugar at full ripeness. At 18–24° Brix, it is among the sweetest mango varieties grown commercially in India. Kesar from the Gir region is sweeter in a simpler way; Alphonso is more aromatic and complex, which is why it remains the preferred base for aamras, kulfi and premium mango shrikhand across Maharashtra and Gujarat.

How to Order

1. Step 1 — Select your grade. Choose from Small (150–180 g per fruit), Medium (180–225 g), Extra Large (250–275 g) or Jumbo (275–300 g). For pulp-making, Extra Large or Jumbo grades give you more flesh per fruit and a higher pulp yield per box. Prices run ₹1,849 to ₹5,399 depending on grade and box size.
2. Step 2 — Add to cart. Box options are half dozen, one dozen or two dozen. Two-dozen boxes are the best value for bulk pulp-making or preserving a stock for the year.
3. Step 3 — Dispatch. We ship via BlueDart, Delhivery, Ekart or XpressBees depending on your pin code. Most Indian cities receive their box within 1–3 days. Metro deliveries typically arrive in 20–24 hours.

Frequently Asked Questions

Authority

Powle Home Foods (AlphonsoMango.in) was founded in 2017 by Prashant Powle, who sources Alphonso from 55 named villages across Ratnagiri and Sindhudurg and selects each orchard on Brix consistency, tree age and alternate-bearing management. The operating entity was registered July 2019; the first full commercial season ran in 2020. The brand has served 47,000+ customers since, with a 46% repeat-order rate and a 4.35★ verified buyer rating on Judge.me.

Credentials: GI Authorised User AU/5974/GI/139/260 (GI Registry Certificate No. 4163, issued 16 October 2019, GI No. 139); FSSAI licence 10020022011783; APEDA registration 225579. All fruit is ripened exclusively by the natural hay-bed (Aadi) method in temperature-controlled rooms — no ethylene chambers, no calcium carbide, no artificial ripening agents of any kind.

People Also Ask

Which mango pulp is better, Kesar or Alphonso?

Alphonso pulp is richer, deeper gold, and far lower in fibre than Kesar. Kesar suits lassi and smoothies well; Alphonso — especially Devgad fruit from villages like Jamsande and Dahibav — blends so cleanly at peak ripeness that straining is rarely needed, making it the better choice for aamras, shrikhand and baby food.

Both carry GI tags: Alphonso holds GI No. 139, Kesar holds GI No. 185.

Is mango pulp the same as mango puree?

Mango pulp and mango puree are nearly identical: both are blended ripe mango flesh. In practice, pulp is sometimes coarser and may carry faint fibre strands, while puree is strained to a fully smooth finish. With Devgad Alphonso at peak ripeness, the blended pulp is smooth enough to serve as puree without straining.

If you need a silky finish for shrikhand or baby food, one pass through a coarse strainer is all it takes.

Which brand of mango pulp is best?

The best mango pulp starts with the fruit, not the label. AlphonsoMango.in sources Ratnagiri and Devgad Alphonso from 55 villages across Ratnagiri and Sindhudurg districts, ripened naturally on hay — no carbide, no ethylene chambers. Fruit is independently tested by Envirocare Labs, all residues within Codex limits. Over 47,000 customers have ordered since 2020, with a 4.35-star verified-buyer rating.

If you want pulp year-round, order in May, blend at peak ripeness and freeze in ice-cube trays — the aroma holds for up to six months.

Where can I buy mango pulp?

You can buy fresh Alphonso to make pulp at home from alphonsomango.in, which ships across 15,000–17,000 pin codes in India via BlueDart, Delhivery, Ekart or XpressBees depending on your location. Metro cities receive fruit within 20–24 hours of dispatch; tier-2 and tier-3 cities within 1–3 days. The season runs February to June only.

For year-round supply, order a one-dozen or two-dozen box in May, blend the ripe fruit and freeze the pulp in sealed bags — it keeps for up to six months.

Source: Powle Home Foods (AlphonsoMango.in), NABL-accredited pesticide residue test by Envirocare Labs Pvt. Ltd., Thane, certificate TC-8284, report 01/ETHAP2500044, issued 5 April 2025 — all 28 residues within Codex maximum residue limits.

Prashant Powle was interviewed in The Economic Times, June 2026, on weather, yield and the GI-certified Alphonso trade.

For bulk pulp-making, corporate gifting or HoReCa orders from five dozen upward, contact us directly. Typical corporate orders run one to two dozen boxes and above; we have dispatched multi-destination corporate orders across India, including a May 2026 dispatch for Messe Muenchen India Pvt. Ltd.

Read our complete Alphonso mango season guide to plan your pulp-making calendar. For comparison of Alphonso varieties, see our Ratnagiri vs Devgad Alphonso deep-dive. Browse the full Alphonso mango collection to find the grade and box size that suits your pulp-making needs.

Order GI-tagged Alphonso during the February–June season and make fresh alfonso mango pulp at home — browse the collection here.