Fruits · Tropical fruit
Mango pulp / nectar
Smooth, sweetened mango purée in cans, usually Alphonso or Kesar; for lassi, desserts and drinks.
Also called: mango puree, alphonso pulp, kesar mango pulp
A kind of mango
What it is
Mango pulp is ripe mango flesh puréed and usually sweetened, then canned. Indian Alphonso and Kesar pulps are thick, deep orange and very aromatic, and give consistent flavour all year. Mango nectar is thinner and more diluted. Check the label for sugar content and adjust sweetness in recipes.
How it’s used
- Blended with yogurt for mango lassi
- Set into mango pudding, kulfi and shrikhand (aamras)
- Served as aamras with puri
- Used in mousses, cheesecakes and cocktails
Characteristics
Storage
Refrigerated. Cans keep in the pantry; after opening, transfer to a covered container in the fridge and use within a few days, or freeze.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 51 kcal
- Protein
- 0.11 g
- Carbohydrate
- 13.12 g
- Fat
- 0.06 g
- Fibre
- 0.3 g
- Sugars
- 12.45 g
USDA FoodData Central: Mango nectar, canned.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Mango — Purée very ripe fresh mango and sweeten to taste.
Related ingredients
Recipes with mango pulp / nectar
Mango lassi
Punjabi · 8 min · 225 kcal · Vegetarian
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