Mango Pulp Recipe – Saffron & Cardamom Infused Indian Summer Delight

Last Updated on 1 month by Neha Deshmukh

Mango Pulp Recipe – Saffron & Cardamom Infused Indian Summer Delight

Hey everyone! If you’re anything like me, the sight of a ripe mango instantly transports you to summer bliss. And honestly, nothing beats the simple joy of a glass of chilled mango pulp on a hot day. I first made this particular recipe years ago, trying to recreate the flavour of my grandmother’s homemade pulp, and it’s been a family favourite ever since. It’s incredibly easy, bursting with flavour, and perfect for everything from a quick snack to a festive treat. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any mango pulp recipe. The addition of saffron and cardamom elevates it to something truly special. It’s a beautiful balance of sweet, fragrant, and utterly refreshing. Plus, it’s ready in under 30 minutes – perfect when you’re craving something delicious and don’t want to spend hours in the kitchen. You’ll love how versatile it is too!

Ingredients

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

• 2 ripe mangoes
• 2 tbsp sugar (approximately 25g)
• 1 pinch saffron strands (about 10-12 strands)
• 1 pinch cardamom powder (about ¼ tsp)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavour.

Mango Selection – Choosing the Right Variety

The star of the show, obviously! Alphonso mangoes are the gold standard for pulp, with their incredibly sweet and creamy texture. But honestly, any sweet, non-fibrous mango will work beautifully. Kesar, Dasheri, or even Honey mangoes are fantastic choices. You’ll need about 300-400g of mango flesh.

Saffron – Quality and Blooming Techniques

Don’t skimp on the saffron! A little goes a long way, but good quality saffron makes all the difference. Blooming it in warm water helps release its flavour and colour. Just soak those precious strands in 2 tablespoons of warm water for about 15-20 minutes before adding them to the blender.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom has a much more intense aroma than the pre-ground stuff. If you can, crack open a few green cardamom pods and grind the seeds yourself. But store-bought is perfectly fine in a pinch!

Sugar – Adjusting Sweetness to Your Preference

The amount of sugar really depends on how sweet your mangoes are and your personal preference. Start with 2 tablespoons and taste as you go. You can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s make some magic!

1. Peel your mangoes and chop the flesh into cubes. Don’t worry about being too precise here.
2. Now, into your blender go the mango cubes, sugar, bloomed saffron (with the water!), and cardamom powder.
3. Blend, blend, blend! Keep going until everything is completely smooth and creamy. You might need to stop and scrape down the sides a couple of times.
4. Pour the gorgeous, golden pulp into an airtight container.
5. Pop it in the fridge for at least 2 hours. This chilling time is crucial – it allows the flavours to meld and intensifies the taste.

Expert Tips

Want to take your mango pulp to the next level? Here are a few of my favourite tricks:

Achieving the Perfect Smooth Texture

If your blender is struggling, add a tablespoon or two of cold water or milk to help things along. But be careful not to add too much, or you’ll end up with a watery pulp.

Enhancing the Saffron Flavor

For a really pronounced saffron flavour, you can gently warm the saffron water (don’t boil!) before adding it to the blender.

Preventing Discoloration

Mango pulp can sometimes darken over time. Adding a tiny squeeze of lemon juice can help prevent this.

Variations

This recipe is a great base for all sorts of fun variations!

Vegan Mango Pulp

This recipe is naturally vegan! Just double-check your sugar source if you’re being super strict.

Adjusting Sweetness Levels

My friend, Priya, prefers a tangier pulp, so she often adds a squeeze of lime juice instead of extra sugar. Feel free to experiment!

Spice Level – Adding a Hint of Chili

My family loves a little kick! Try adding a tiny pinch of chili powder or a sliver of green chili to the blender for a spicy mango twist.

Festival Adaptations – Mango Pulp for Holi or Raksha Bandhan

During Holi, we love to use this pulp to make thandai (a traditional Indian drink). And for Raksha Bandhan, it’s a key ingredient in shrikhand (a creamy dessert).

Serving Suggestions

The possibilities are endless!

• Serve chilled with warm, flaky pooris – a classic combination!
• Drizzle it over vanilla ice cream for a decadent treat.
• Enjoy it straight from the bowl (no judgement here!).
• Use it to make mango lassi, smoothies, or even cocktails.

Storage Instructions

Leftover mango pulp will keep in an airtight container in the refrigerator for up to 3 days. It might darken slightly, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

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

Alphonso mangoes are the absolute best, but Kesar, Dasheri, and Honey mangoes are also great options.

Can I use mango pulp in other recipes?

Absolutely! It’s fantastic in smoothies, lassis, desserts like shrikhand, and even as a marinade for chicken or fish.

How long does homemade mango pulp last in the refrigerator?

Up to 3 days in an airtight container.

Can I freeze mango pulp?

Yes! Freeze it in ice cube trays for easy portioning, or in a freezer-safe container for longer storage (up to 2 months).

What is the purpose of saffron in this recipe?

Saffron adds a beautiful colour, a delicate aroma, and a subtle, luxurious flavour that elevates the mango pulp to something truly special.

Enjoy your homemade mango pulp! I hope this recipe brings a little bit of sunshine to your day. Let me know in the comments how it turns out for you!