Mango Pulp

Mango pulp is ripe mango flesh, puréed and lightly sweetened, then canned at the height of the harvest. Alphonso, known in Maharashtra as hapus, is the most famous, with a deep saffron colour and a perfumed, honeyed taste. Kesar, from Gujarat, is a little brighter and sharper, and much loved for aamras. Chaunsa is the great Pakistani mango, very sweet and juicy with a strong aroma. We also carry Alphonso slices in syrup for when you want pieces of fruit, not purée.

The classic uses are mango lassi, blended with yoghurt, milk and a pinch of cardamom, and aamras, served chilled with hot puris in Gujarati and Maharashtrian homes. Mango pulp also makes mango kulfi, mango shrikhand, mango mousse, mango milkshake and a quick mango cheesecake. For lassi, one tin serves a family, and the pulp keeps its colour well once blended.

Once the tin is opened, spoon the rest into a lidded tub and refrigerate for up to a week, or freeze it in ice cube trays and drop a cube or two into the blender as needed. Taste before adding sugar, as sweetness varies by variety. Mango pulp sits under tinned fruit alongside fruit in syrup, and for desserts it pairs well with cardamom and rose water.