Authentic Mango Pulp Recipe – Ripe & Raw Mango Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Pulp Recipe – Ripe & Raw Mango Summer Cooler

Okay, let’s be real. Is there anything that screams summer quite like a glass of chilled mango goodness? Growing up, my Dadi (grandmother) always made the most incredible mango pulp, and the aroma would fill the entire house. It wasn’t just a drink; it was a feeling! This recipe is my attempt to recreate that magic, and I’m so excited to share it with you. It’s super easy, incredibly refreshing, and perfect for beating the heat.

Why You’ll Love This Recipe

This isn’t just any mango pulp recipe. We’re using a blend of ripe and raw mangoes, which gives it a beautifully balanced flavour – sweet, tangy, and utterly addictive. It’s a little bit of sunshine in a glass! Plus, it’s incredibly versatile. You can enjoy it as is, or use it as a base for lassi, ice cream, or even desserts. Honestly, once you make this, you’ll be hooked.

Ingredients

Here’s what you’ll need to make this dreamy mango pulp:

• 2 cups ripened mango, peeled and chopped (about 300g)
• ½ cup raw mango, peeled and chopped (about 75g)
• ½ cup sugar (about 100g – adjust to taste!)
• 6 cups water (1.4 litres)

Ingredient Notes

Let’s talk mangoes! Using both 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 Totapuri mangoes are fantastic for this. But honestly, use whatever good quality mangoes are available to you.
• Sugar: The amount of sugar really depends on how sweet your mangoes are. Start with ½ cup and add more to taste. I sometimes use a little less if my mangoes are super sweet!
• Water: Filtered water is always best for the purest flavour. Trust me, it makes a difference!

Step-By-Step Instructions

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

1. In a large kadai (wok) or pot, combine the chopped ripe mangoes, raw mangoes, sugar, and water. Give it a good stir to dissolve the sugar.
2. Cover the pot and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the mangoes are nice and soft.
3. Carefully drain the mangoes, reserving that lovely liquid! Let the mangoes cool down a bit – you don’t want to burn yourself.
4. Now for the fun part! Blend the cooled mangoes into a super smooth paste. A good blender is your friend here.
5. To get rid of any stringy bits, sieve the mango pulp. This step is optional, but it gives you a really silky smooth texture.
6. Mix the sieved pulp with the reserved liquid and the remaining water. Give it a taste and adjust the consistency – add more water if you like it thinner, or a little more pulp if you want it thicker.
7. Finally, refrigerate for at least an hour to let it chill completely. Serve cold and enjoy!

Expert Tips

• Don’t skip reserving the liquid! It’s packed with mango flavour and helps create the perfect consistency.
• If you don’t have a sieve, you can use a fine-mesh strainer.
• For an extra smooth pulp, blend in batches.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Simply make sure your sugar is vegan-friendly! Some refined sugars are processed using bone char.
• Spice Level: My friend Priya loves adding a tiny pinch of cardamom powder to hers. It adds a lovely warmth.
• Festival Adaptation: This is perfect for summer festivals like Baisakhi or any mango festival! It’s a traditional favourite.

Serving Suggestions

This mango pulp is delicious on its own, but here are a few ways to enjoy it:

• As a drink: Simply pour it into a glass and enjoy!
• Mango Lassi: Blend it with yogurt for a creamy, cooling lassi.
• Mango Ice Cream: Use it as a base for homemade mango ice cream.
• With Sago (Sabudana): Combine with cooked sago for a refreshing dessert.

Storage Instructions

Homemade mango pulp will last in the refrigerator for up to 3-4 days. Store it in an airtight container to prevent it from absorbing other flavours. You can also freeze it in ice cube trays for longer storage – perfect for adding to smoothies or lassis later!

FAQs

Let’s answer some common questions:

• What is the best type of mango to use for pulp? Alphonso and Kesar are considered the best, but any sweet, fragrant mango will work well.
• Can I use mango puree instead of making pulp from scratch? You can, but the flavour won’t be quite as fresh and vibrant. Making it from scratch is definitely worth the effort!
• How do I adjust the sweetness of the pulp? Start with ½ cup of sugar and add more, a tablespoon at a time, until it reaches your desired sweetness.
• Can this pulp be used for other recipes like lassi or ice cream? Absolutely! That’s one of the best things about it.
• How long does homemade mango pulp last in the refrigerator? Up to 3-4 days in an airtight container.

Enjoy this little taste of summer! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!