Deliciously tasty, thick & flavourful pulp of authentic Alphonso mangoes!

Alphonso mango pulp
Our Alphonso mango pulp is the mango pulp of choice for top chefs, confectioners, mixologists and mango enthusiasts around the world! Alphonso mangoes  from our orchard (origin: Sindhudurg) are sliced and inspected by hand to produce this limited edition, single-origin, export-grade mango pulp. Only immaculately ripe mangoes are chosen in the grading process. Mangoes which show even the slightest signs of weathering or spoilage are discarded immediately. Listed below are some of the other features of our Alphonso mango pulp:

+ Pulp of approximately 11-14 Alphonso mangoes in one can of 850 g
+ Does not contain any preservatives & artificial colours.
+ Does not contain any artificial flavours and thickeners.
+ 44% of recommended dietary fiber per serving.
+ Rich in Vitamins like Vitamin A, B complex & C.
+ Low in fat and contains not more than 7% of added sugar.
+ Can be enjoyed straight from the can by young and old folks alike!
+ Tastes & smells exactly as freshly pulped Alphonso mango.
+ Unopened cans, can be safely stored at room temperature!
+ Sparsely processed mango pulp packed straight into a can helps retains flavours!

Ingredients: Pulp of Alphonso mango fruits, sugar syrup (upto 3%)

Instructions for use: Using our mango puree is the most convenient way of enjoying the delicious flavours of this tropical fruit. Mango puree can be enjoyed as it is straight from the can or can be used in a wide range of easy recipes like mango milk-shakes/smoothies, ice-cream, yogurt, tropical cocktails, mousse, cakes, pastries, pies, muffins and even a few meat preparations.

Storage: Unopened cans of Alphonso mango puree can be safely stored at room temperature. There is no need to deep freeze our puree as it remains perfectly stable at ambient temperatures. Once the can is opened, it is recommended to store it in the refrigerator after transferring the contents into a glass or a plastic jar. Alphonso mango puree kept in such conditions can last for upto two weeks! Alphonso mango puree can also be frozen for storage up to six months.

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The United Nations estimates worldwide production of mangoes at nearly 38,600,000 tonnes. India is the biggest producer of mangoes, nearly dominating the world’s production of this fruit. India also happens to be country of origin and diversification of mango with Alphonso mango as the cultivar of choice for Indian cultivators and consumers.

Mangoes are the national fruit of India. This legacy spans thousands of years and references to mangoes can be found in old religious books and spiritual writings. In Buddhism & Jainism, mango trees are often portrayed as ideal abodes for meditation. In Hinduism, a perfectly ripe mango is considered to be a symbolic offering of devotion to the various Gods and Goddesses of the Indian pantheon. The famous Indian emperor Akbar (1556-1605 AD) is said to have planted a mango orchard having 100,000 trees.

Dried mango skin and its seeds are also used in Ayurvedic medicines. Mango motifs and paisleys are widely used in different Indian embroidery styles and are commonly found in Kashmiri shawls, silk garments etc. In the southern part of India, mangoes are referred to as royal fruits.

The classical Sanskrit poet “Kālidāsa” (500 AD) often praised Indian mangoes in his works. With regards to contemporary history, Nobel laureate “Rabindranath Tagore” wrote poems about the various stages of the blossoming of mangoes!

Science behind the flavour: Different varieties of mangoes have distinct flavour profiles because of the presence of one or many organic compounds. Latin American & Caribbean cultivars are characterized by the dominance of δ-3-carene which exhibit a sweet pungent odour.

Indian mango cultivars have a very strong multi-dimensional deep sweet flavour profile thanks to the high concentration of monoterpenes such as “Myrcene” and “(Z)-ocimene” as well as the presence of “Lactones” and “Furanones”. Alphonso mangoes have been known to shown the highest concentrations of these compounds thus making Alphonso mangoes the most “flavourful & fragrant” mango cultivar in the world!

For use within a week

Use a tight lid plastic or glass container to store the puree in the “chiller” section of your refrigerator. If your refrigerator does not have a specialized “chiller” section, keep the container closer to the back walls of the refrigerator.

Note: Do not “freeze” the puree unless you wish to use it in thawed form. There are certain limitations on using frozen and thawed puree, for more on this see the last section.

For upto two weeks

Use a tight lid container to store the puree in the “chiller” section of your refrigerator. If you happen to have a multi-section fridge, it’s best to store this container in a section which operates below 8 degrees Celcius but above freezing point.

Note: Do not “freeze” the puree unless you wish to use it in thawed form. There are certain limitations on using frozen and thawed puree, for more on this see the last section.

For upto a month

To store mango puree for longer periods without freezing, one should store it in a tight lid food grade plastic container and place it in an industrial low-humidity refrigerator at 2-4 degrees Celcius.

Note: Industrial refrigerators operating at this temperature range keep the puree fresh without freezing it completely. This method is used to keep opened caviar tins fresh for upto 4 weeks.

For upto six months

Once a can is opened, immediately transfer a part of its contents (or all of it) to a food grade plastic container with a tight lid. Place it in the freezer section and maintain a temperature of around -20 degrees Celcius. Whenever needed, you can thaw the puree to room temperature and use the same in your preparations.

The only downside to this method is that one cannot freeze and that the puree multiple times. This will spoil the delicate texture of the puree.