To make mango pulp, wash and peel ripe Alphonso mangoes, scoop the flesh off the seed, blend it until smooth and sieve if you want it fine. Use it fresh, or store it in airtight containers in the fridge or freezer for later.
What mango pulp is, and which mango to use
Mango pulp is simply ripe mango flesh, blended or mashed until smooth. It is the base for aamras, lassi, milkshakes, kulfi, shrikhand and desserts. Pulp differs from puree mainly in how smooth and how processed it is; our guide to the difference between pulp and puree explains the terms.
Alphonso is a popular choice for pulp because its flesh is rich, creamy and non-fibrous, so it blends easily and often needs no sieving. Other varieties with more fibre will need straining. Choose fruit that is fully ripe, since firm fruit gives a thin, sour pulp.
How to make mango pulp at home
This is the basic method. Prep time is about 15 minutes. It makes about 2 cups of pulp from four ripe Alphonso mangoes, though the yield depends on the size of the fruit and how much flesh clings to the seed.
Ingredients
- 4 ripe Alphonso mangoes
- 2 tablespoons water, only if needed to blend
- Sugar, only if the fruit is tart, to taste
Method
- Wash the mangoes under running water and dry them. Check they are ripe: they should smell sweet and give slightly near the stalk.
- Cut along the flat seed on each side to get two cheeks, then scoop the flesh from the cheeks and from around the seed into a bowl.
- Blend the flesh in a mixer or with a hand blender until smooth. Add the water a spoon at a time only if the blades will not turn.
- Taste. Ripe Alphonso is usually sweet enough, so add sugar only if the fruit is tart, and blend again briefly.
- Pass the pulp through a coarse sieve if you want it extra smooth, pressing with a spoon.
- Use the pulp at once, or cool it and store it in clean airtight containers in the fridge or freezer.
Latex from the stalk end can irritate sensitive skin, so some cooks rest the washed fruit stalk-down for a few minutes before cutting. If you get a rash after handling mango, wear gloves next time.
Tips for smoother, sweeter pulp
- Use ripe fruit. Wait until the fruit smells sweet near the stalk and gives slightly. Fruit that arrives firm needs a few days at room temperature.
- Do not add water by habit. Ripe mango has plenty of juice. Water thins the pulp and shortens how long it keeps.
- Taste before sweetening. Most ripe Alphonso needs no sugar. Fruit that is not fully ripe may.
- Sieve only if you need to. Alphonso pulp is non-fibrous, so many cooks skip this step.
- Scrape the seed. The flesh around the seed is good fruit, so scrape it into the blender.
Common mistakes when making mango pulp
Most poor pulp comes from a handful of avoidable problems.
- Using fruit that is not ripe. The pulp turns out thin, pale and sharp. Wait a day or two instead of adding sugar to cover it.
- Over-blending with a lot of water. Water dilutes flavour. Add it by the spoon, only when needed.
- Storing it warm. Cool the pulp before it goes into a container, then refrigerate or freeze it promptly.
- Using dirty containers. Wash jars and boxes with hot water and let them dry, since pulp spoils quickly.
- Freezing one big block. A single large container has to be thawed whole. Freeze in small portions so you thaw only what you need.
If a batch tastes slightly flat, a few drops of lemon juice can brighten it. Add a little at a time, because too much will hide the mango.
Making pulp in bulk during the season
The fresh Alphonso season is short, which is why many families make pulp while fruit is abundant and freeze it in portions. A dozen of our Alphonso weighs roughly 1.8 to 3.3 kg depending on grade, so a single box can give you several batches. Make the pulp within a day or two of the fruit ripening, label each container with the date, and keep a few cubes aside for quick lassi or shakes. If you only need pulp occasionally, buying a tin is simpler than blending and freezing a whole box.
How to store and preserve mango pulp
Homemade pulp has no preservatives, so treat it like cut fruit.
- Fridge: keep it in a clean airtight container and use it within a few days. If it smells sour or fizzy, throw it away.
- Freezer: pour the pulp into ice-cube trays or small containers, leave a little space for expansion, and freeze. Move frozen cubes to a bag and label the date. Use within a few months for the best flavour.
- Thawing: thaw in the fridge, not on the counter, and use the pulp once thawed instead of refreezing it.
Industrial pulp is handled differently. APEDA notes that mango pulp is sterilised and packed in aseptic bags or hermetically sealed cans, which is why packed pulp keeps for much longer than homemade. Our mango freezer storage guide has more on freezing whole mango and pulp.
What to make with mango pulp
- Aamras with puri or roti.
- Mango lassi with curd and a pinch of cardamom.
- Mango milkshake with cold milk.
- Mango kulfi and amrakhand for desserts.
- Mango smoothie for a quick breakfast drink.
Ready-made Alphonso pulp and fresh fruit
If you do not want to peel and blend, we sell Alphonso pulp in tins of 850 g and 3.1 kg, from Rs 590, all year. See the Alphonso Mango Pulp Tin page and read our mango pulp price guide for what affects price. For fresh fruit, 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 is sourced across 48 villages of the Ratnagiri and Devgad belt. We hold GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139). Dozens start from Rs 1,849 on the Ratnagiri Alphonso Mango page. A dozen weighs roughly 1.8 to 3.3 kg depending on grade, which is a lot of pulp for one household, so plan to freeze some.
People also ask
How do you make mango pulp at home?
Wash and dry ripe mangoes, cut the flesh from the seed, and blend it until smooth in a mixer. Add water only if the blades will not turn, sweeten only if the fruit is tart, and sieve if you want it extra fine. Use it fresh or store it in airtight containers.
How do you preserve mango pulp for a long time?
Freeze it. Pour pulp into ice-cube trays or small containers, leave a little room for expansion, then move the frozen cubes to a labelled bag. Homemade pulp has no preservatives, so for the best flavour use it within a few months and avoid refreezing thawed pulp.
How long does mango pulp last in the fridge?
Homemade mango pulp keeps for only a few days in a clean airtight container in the fridge, because it has no preservatives. If it smells sour, looks fizzy or tastes off, discard it. For longer storage, freeze it in small portions you can thaw and use at once.
Which mango is best for making pulp?
Alphonso is a popular choice because its pulp is rich, creamy and non-fibrous, so it blends smooth without much straining. Choose fully ripe fruit that smells sweet and gives slightly near the stalk. Fibrous varieties also work, but you will need to sieve the pulp.
Related searches
- Aamras recipe
- Mango lassi recipe
- Mango milkshake recipe
- Mango puree recipe
- Mango pulp vs puree
- Mango pulp price
- Freeze mango pulp for baby
- Buy Alphonso pulp tin
Sources and further reading
- APEDA, Mango Pulp.
- Wikipedia, Alphonso mango.
- Geographical Indications Registry of India, public search record for application 379, Devgad Alphonso Mango (merged with application 139), accessed October 2026.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.