Authentic Alphonso Mango Pulp Recipe – Summer Cooler Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Alphonso Mango Pulp Recipe – Summer Cooler Drink

Hey everyone! If you’re anything like me, the mere thought of summer instantly brings mangoes to mind. And not just any mangoes – the king of mangoes, Alphonso! This recipe for authentic Alphonso mango pulp is something I’ve been making for years, and it’s seriously the best way to beat the heat. It’s unbelievably refreshing, and honestly, tastes like sunshine in a glass. Let’s get started, shall we?

Why You’ll Love This Recipe

This isn’t just a mango pulp recipe; it’s the mango pulp recipe you’ll reach for every summer. It’s incredibly easy to make, requiring minimal effort for maximum flavour. Plus, using both ripe and raw mangoes creates a beautiful balance of sweetness and tang. Trust me, it’s a game changer! It’s perfect for making a quick cooler, or as a base for so many delicious Indian desserts.

Ingredients

Here’s what you’ll need to create this liquid gold:

• 1 over ripen Alphonso mango (no)
• 0.5 raw mango (no)
• 0.25 – 0.5 cup sugar (adjust to taste)
• 3 – 4 cups water
• Ice cubes (as needed)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Alphonso Mangoes: These are the stars of the show! Alphonso mangoes are best when in season (usually March to May). They have a distinct, rich, and creamy flavour that’s simply unmatched. If you can get your hands on them, do it!

Raw Mango: Don’t skip the raw mango! It adds a lovely tartness that balances the sweetness of the Alphonso. Any variety will do – Totapuri or even a slightly unripe Kesar mango works beautifully.

Sugar: The amount of sugar you need will depend on how ripe your mangoes are. Start with ¼ cup and taste as you go. You can always add more, but you can’t take it away! I usually use regular granulated sugar, but you can experiment with other sweeteners too.

Step-By-Step Instructions

Alright, let’s get cooking (well, more like blending!).

1. First, wash, peel, and chop both your ripe Alphonso and raw mangoes into pieces. Don’t worry about being too precise here.
2. Now, into your pressure cooker they go! Add the chopped mangoes, sugar, and 2 cups of water. Cook on low flame for 2 whistles. This helps soften the mangoes and release all their lovely flavour.
3. Once cooked, let the pressure release naturally. This is important! Then, carefully strain the cooked mango water into a bowl and set it aside – don’t discard this, it’s full of flavour!
4. Next, blend the cooked mango pieces into a smooth pulp. Don’t add any extra water during blending; we want a concentrated flavour.
5. Pour the blended pulp into the strained mango water. Give it a good mix.
6. Strain the mixture again through a fine-mesh sieve. This removes any fibrous bits, giving you a silky-smooth pulp. Now, taste and adjust the sugar and water to get your desired sweetness and consistency.
7. Finally, refrigerate the pulp for at least 3-4 hours. This allows the flavours to meld and the pulp to chill completely. Serve over ice cubes and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the mangoes: You want them soft, but not mushy.
• Straining is key: It really does make a difference in the final texture.
• Chill thoroughly: Seriously, don’t skip the chilling time. It’s worth the wait!

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: Make sure your sugar is vegan-friendly! Some refined sugars are processed using bone char.
Spice Level: Add a tiny pinch of cardamom or grated ginger to the pulp for a warm, aromatic twist. My grandmother always added a little ginger!
Festival Adaptation: This pulp is amazing during summer festivals like Baisakhi or Holi. It’s a refreshing and festive treat.
Consistency: If you prefer a thicker pulp, use less water. For a thinner consistency, add more water, a little at a time, until you reach your desired texture.

Serving Suggestions

This mango pulp is incredibly versatile! Here are a few ways to enjoy it:

• Mango Lassi: Blend with yogurt and a touch of milk.
• Aamras: Serve with puri and shrikhand for a classic Indian breakfast.
• Mango Shrikhand: Use it as a base for homemade shrikhand.
• Mango Cooler: Simply dilute with water or sparkling water and enjoy!

Storage Instructions

You can store this homemade mango pulp in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can easily grab a cube or two whenever you need a mango fix!

FAQs

Let’s answer some common questions:

1. What is the best way to select ripe Alphonso mangoes for pulp?

Look for mangoes that are slightly soft to the touch and have a fragrant aroma. They should also have a golden-yellow hue.

2. Can I use other mango varieties if Alphonso mangoes are unavailable?

Yes, you can! Kesar, Payari, or even Tommy Atkins mangoes can be used, but the flavour won’t be quite as intense. You might need to adjust the sugar accordingly.

3. How can I adjust the sweetness of the mango pulp?

Start with ¼ cup of sugar and taste as you go. Add more, a tablespoon at a time, until you reach your desired sweetness.

4. What is the purpose of using both ripe and raw mangoes in this recipe?

The ripe mangoes provide sweetness and flavour, while the raw mangoes add a delightful tartness that balances everything out.

5. Can this mango pulp be used to make other desserts like shrikhand or lassi?

Absolutely! It’s a fantastic base for shrikhand, lassi, and many other Indian desserts.

6. How long can I store the homemade mango pulp?

You can store it in the refrigerator for 3-4 days, or freeze it for longer storage.

Enjoy making this recipe, and let me know how it turns out! I hope it brings a little bit of summer sunshine to your kitchen.