Authentic Mango Pulp Recipe – Summer Cooler with Ripe & Raw Mangoes

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Pulp Recipe – Summer Cooler with Ripe & Raw Mangoes

Okay, let’s be real. Is there anything that screams summer quite like the sweet, tangy goodness of mangoes? Growing up, my summers revolved around waiting for the mangoes to ripen, and this mango pulp recipe is a huge part of those memories. It’s the base for so many delicious things – from a simple cooler to decadent desserts. And honestly, once you make it homemade, you’ll never go back to store-bought!

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 single year. It’s incredibly easy, uses just a handful of ingredients, and the flavour is unbelievably fresh. Plus, using both ripe and raw mangoes gives it a beautiful complexity you just can’t get otherwise. It’s the perfect way to capture the essence of summer in a glass!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup mangoes chopped roughly (about 150g)
• ½ cup raw mango chopped roughly (about 75g)
• ⅓ cup sugar (about 67g)
• 3 cups water (720ml)
• ½-¾ cup chilled water (if needed, about 120-180ml)
• 1 teaspoon lemon juice (about 5ml)

Ingredient Notes

Let’s talk mangoes! Using a mix of ripe and raw mangoes is key. The ripe mangoes give you that lovely sweetness, while the raw mangoes add a delightful tang.

• Mangoes: Alphonso, Kesar, or Dasheri are fantastic choices if you can find them. But honestly, any sweet, fragrant mango will work beautifully. Don’t be afraid to experiment! If you’re outside of India, look for Ataulfo or Honey mangoes.
• Sugar: I prefer using regular granulated sugar, but you can experiment with jaggery (gur) for a more rustic flavour. Just remember jaggery has a stronger flavour, so start with a little less.
• Regional Variations: In some parts of India, a tiny pinch of saffron is added to the pulp for a luxurious touch. My grandmother always did this for special occasions!
• Water: Using filtered water will give you the purest flavour.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super simple.

1. First, let’s make a sugar syrup. In a saucepan, combine 1 cup of water with the sugar. Bring it to a boil, stirring until the sugar dissolves completely. Let it simmer for a minute or two until it becomes slightly sticky. Once done, remove from heat and let it cool completely. Don’t forget to strain it to remove any impurities!
2. Now, in a separate pot, add 2 cups of water and the chopped ripe and raw mangoes. Bring this to a boil and let it simmer for about 5-7 minutes, or until the mangoes are nice and soft.
3. Once the mangoes are cooked, drain them, but save that cooking water! It’s full of flavour. Let the mangoes cool slightly, then blend them into a smooth puree.
4. Time to combine everything! In a large bowl, mix the mango puree with the reserved cooking water, the cooled sugar syrup, and the lemon juice.
5. If the mixture is too thick for your liking, add ½ to ¾ cup of chilled water, a little at a time, until you reach your desired consistency.
6. Finally, strain the pulp through a fine-mesh sieve to remove any remaining fibres. This will give you a super smooth and silky pulp. Chill for at least an hour before serving. Trust me, it tastes even better cold!

Expert Tips

• Don’t overcook the mangoes: You want them soft, but not mushy.
• Chill everything: Using chilled water and letting the pulp chill thoroughly makes a huge difference.
• Taste as you go: Adjust the sweetness and tanginess to your liking.

Variations

This pulp is so versatile! Here are a few ways to jazz it up:

• Vegan Adaptation: Simply ensure your sugar is vegan-friendly (some refined sugars use bone char in processing).
• Adjusting Sweetness: If you prefer a less sweet pulp, reduce the amount of sugar. You can always add more later!
• Spice Level: My friend Priya adds a tiny pinch of cardamom powder to her pulp – it’s divine!
• Festival Adaptations: During Holi, we often use this pulp to make a refreshing mango lassi-style drink with a splash of thandai masala.

Serving Suggestions

The possibilities are endless!

• Mango Lassi: Blend the pulp with yogurt and a touch of milk.
• Mango Cooler: Dilute the pulp with water or sparkling water.
• Mango Shrikhand: Mix the pulp with hung curd (yogurt) and a little sugar.
• Mango Ice Cream: Use it as a base for homemade mango ice cream.

Storage Instructions

Homemade mango pulp will last in the refrigerator for up to 3-4 days in an airtight container. You can also freeze it in ice cube trays for longer storage – perfect for adding to smoothies or lassis whenever you crave a taste of summer!

FAQs

Let’s answer some common questions:

• What is the best type of mango to use for pulp? Alphonso, Kesar, or Dasheri are ideal, but any sweet, fragrant mango will work.
• Can I use mango juice instead of fresh mangoes? While you can, the flavour won’t be as vibrant or fresh. Fresh mangoes are definitely recommended!
• How can I adjust the thickness of the pulp? Simply add more chilled water, a little at a time, until you reach your desired consistency.
• Can this pulp be used to make other desserts? Absolutely! It’s a fantastic base for shrikhand, ice cream, mousse, and more.
• How long does homemade mango pulp last in the refrigerator? Up to 3-4 days in an airtight container.