Mango Pulp Recipe – Authentic Indian Summer Drink with Ginger & Ghee

Last Updated on 2 months by Neha Deshmukh

Mango Pulp Recipe – Authentic Indian Summer Drink With Ginger & Ghee

Hey everyone! If you’re anything like me, the sight of a ripe mango instantly transports you to summer bliss. Growing up, my grandmother would make the most incredible mango pulp, and the aroma would fill the entire house. It’s such a simple recipe, but it’s packed with flavour and feels like a warm hug in a bowl. Today, I’m sharing her recipe – a truly authentic Indian summer drink with a little twist of ginger and ghee!

Why You’ll Love This Recipe

This mango pulp isn’t just a drink; it’s an experience. It’s incredibly refreshing, naturally sweet, and surprisingly versatile. Plus, the addition of ginger and ghee (yes, ghee!) takes it to a whole new level of deliciousness. It’s a taste of home, a little bit of sunshine, and a whole lot of goodness. It’s also super quick to make – perfect for those hot days when you don’t feel like spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this magic:

• 4 ripe mangoes
• A splash of milk or water (about 1/4 cup or 60ml)
• To taste, dried ginger powder (sonth)
• To taste, salt or black salt (kala namak)
• To taste, ghee

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mango Selection: Choosing the Right Variety

The star of the show is, of course, the mango! Alphonso mangoes are the gold standard for pulp – their creamy texture and intense sweetness are unbeatable. However, Kesar, Dasheri, or even good quality Tommy Atkins mangoes will work beautifully. Just make sure they’re really ripe – they should yield to gentle pressure.

The Role of Ghee in Traditional Recipes

Ghee might seem unusual in a mango drink, but trust me on this one! It adds a beautiful richness and a subtle nutty flavour that complements the sweetness of the mango. It’s also considered incredibly nourishing in Ayurveda. A tiny drizzle is all you need!

Understanding Black Salt (Kala Namak)

Black salt, or kala namak, has a unique sulphurous flavour that elevates this pulp. It adds a savoury depth that balances the sweetness. If you don’t have it, regular salt will do, but kala namak really makes it special. You can find it at most Indian grocery stores.

Adjusting Consistency with Milk or Water

The amount of liquid you need will depend on the juiciness of your mangoes and your preferred consistency. Start with a splash of milk or water and add more gradually until you reach your desired thickness. I usually prefer water to keep it lighter.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so easy, you’ll be enjoying this in minutes.

1. First, peel and chop your mangoes, carefully removing the pulp from the core. It’s a little messy, but totally worth it!
2. Now, add the mango pieces to a food processor or blender.
3. Blend until completely smooth. If it’s too thick, add a little milk or water, a tablespoon at a time, until you get a nice, pourable consistency.
4. (Optional, but recommended!) Strain the puree through a fine-mesh sieve. This removes any stringy fibres and gives you a super silky-smooth pulp. My grandmother always did this, and it makes a huge difference.
5. Finally, pour into individual bowls and customize with a sprinkle of dried ginger powder, a pinch of salt (or black salt!), and a tiny drizzle of ghee.

Expert Tips

A few little secrets to make your mango pulp even better:

Achieving the Perfect Pulp Consistency

Don’t be afraid to experiment with the amount of liquid. Some people like it thick and creamy, others prefer it thinner and more refreshing.

Preventing Oxidation & Maintaining Color

Mango pulp can brown quickly due to oxidation. To prevent this, add a squeeze of lemon or lime juice. It won’t affect the flavour, and it’ll keep your pulp looking vibrant.

Variations

This recipe is a great base for experimentation!

• Vegan Mango Pulp: Simply skip the ghee! It’s still delicious. My friend, who’s vegan, loves it this way.
• Spice Level Adjustment: From Mild to Zesty: Add a pinch of cardamom or a tiny bit of chilli powder for a little kick.
• Regional Variations: North Indian vs. South Indian Styles: In some South Indian households, they add a touch of coconut milk for extra creaminess. North Indian versions often focus on the ginger and ghee.
• Festival Adaptations: Mango Pulp During Summer Festivals: During festivals like Baisakhi or Holi, people often add a bit of saffron to the pulp for a luxurious touch.

Serving Suggestions

This mango pulp is delicious on its own, but here are a few ideas:

• Serve chilled as a refreshing drink.
• Use it as a base for smoothies.
• Pour it over yogurt or ice cream.
• Use it as a sauce for pancakes or waffles.

Storage Instructions

You can store leftover mango pulp in an airtight container in the refrigerator for up to 2 days. It might lose a little of its vibrant colour, but it will still taste delicious. You can also freeze it in ice cube trays for longer storage.

FAQs

Let’s answer some common questions:

What is the best type of mango to use for pulp?

Alphonso mangoes are the best, but Kesar, Dasheri, or Tommy Atkins will also work.

Can I make mango pulp ahead of time? How long will it last?

Yes, you can! It will last in the refrigerator for up to 2 days.

What can I do with leftover mango pulp?

So many things! Smoothies, yogurt parfaits, or even as a glaze for grilled chicken.

Is it necessary to strain the mango pulp? What does it change?

It’s not necessary, but it creates a much smoother, silkier texture.

Can I use frozen mangoes for this recipe?

Yes, you can! Just make sure to thaw them completely before blending.

What are the health benefits of mango pulp with ghee and ginger?

Mangoes are rich in vitamins and antioxidants. Ghee is a source of healthy fats, and ginger has anti-inflammatory properties. It’s a powerhouse of goodness!

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!