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The minute the container of mango purée arrived at my front door, I started to regret volunteering. It was huge, first of all—over two full pounds of blended and slightly sweetened mango that I, a person allergic to food waste, was going to have to use. And because I’d never tried it before, I didn’t have anything resembling a game plan. A week earlier, after seeing it in a recipe or two, Epi digital director David Tamarkin had wondered aloud in a meeting if store-bought mango purée was as useful and versatile as it seemed. “Does anyone want to get some and play around with it?” he’d asked, and I’d raised my hand. Dumb! I thought now, wedging the large lidded pouch into my cabinet. I’m going to have to eat nothing but mango goop for days.
Most mango purée you can find at the grocery store is made from a mix of mango and sugar; the ingredients list will often note a percentage of each, most commonly 90% mango and 10% sugar. If you can find an unsweetened variety, it’s worth grabbing because you’ll have a little more control over the flavor of your finished product, whatever that may be: You can always add more sugar to a recipe, but you can’t take it away. That being said, I didn’t mind finding applications for the sweetened mango purée I ordered online and didn’t feel hindered by the added sugar. In fact, having a mango-flavored few weeks was kind of great, and as a result I found a bunch of places, both sweet and savory, where the blended fruit was a valuable asset—so much so that I’m planning to re-up once I run out.
An obvious use for mango purée (which many of the labels specify) is in drinks. I cannot lie, it makes a mean mango margarita more quickly (and sweeter, if that’s your bag) than if you’d used fresh mango from the start. If you’re batching summery drinks for a crowd, this would be a helpful shortcut, and it eliminates the need for a simple syrup, if called for; I found it nice with ingredients that worked against the sugar slightly, like bitter Campari in a spritz, though fruity tropical numbers would make just as good a home. To me, cocktails were mango purée table stakes, the arena where I was sure the ingredient would shine. More transformative applications were what sold me, especially those that played up mango’s distinctive sunny flavor.
Like in baked goods: Mango purée works beautifully as a substitute for applesauce, which is often used in quick breads and alt-flour baking. In these instances, the flavor of apple—and thus the flavor of mango—is subtle but fragrant, making it a nice addition to a batch of spiced muffins or a Bundt. Because sweetened mango purée has about twice the sugar content of standard applesauce, you’ll have to adjust recipes accordingly; for this loaf, for example, I reduced the added sugar by half and swapped in mango purée in the same amount as the applesauce. The cake was delightful, with a mango and sumac combination (the flavor of which reminded me of an ice cream cone I’d eaten in Mexico City) and a mango purée-powdered sugar glaze the color of a Creamsicle. In her book I Cook in Color, Asha Gomez suggests pouring straight mango purée over snacking cakes as an icing replacement; I loved the combination, but preferred it drizzled over an individual slice in place of the jam or yogurt you might plop on before eating.
On the savory end of the spectrum, mango purée shines in sauces of all kinds and pairs as nicely with fish as it does roasted vegetables. I loved it in a pan sauce cooked in the fond of a pork chop as well as in a slow-simmered and Worcestershire-spiked homemade barbecue sauce that I used to glaze grilled chicken. I even added it to a fermented habanero hot sauce at the blending stage, where it brought some needed balance to the peppers. Aside from throwing it into a cake batter from time to time, this is where I can see myself using mango purée for years to come—as a one-two punch of sweetness and fruitiness to amp up whatever sauce I’m making.
Perhaps the most surprising mango purée success story to come out of my kitchen was thanks to a tip from associate editor Joe Sevier: a batch of subtly tropical granola. In place of a sweetener like maple syrup or honey, I used mango purée (plus a little olive oil) as the binder for my nuts, seeds, and coconut flakes, which baked into perfect clumps. The mango flavor was present but not overpowering and added a little something extra; the whole sheet pan’s worth barely lasted a day.
While canned Indian purées are your best bet for pinpointing the pulp of specific varieties of mango (Alphonso, the beloved king of mangos, chief among them), I was grateful to have the definitely less cool pouch-with-a-pop-top container and would likely buy that version again unless I had a specific use in mind. The top allowed me to use just a little bit at a time and reseal the container, which after opening lasts in the fridge a long time. However, leftover canned purée can be transferred to an airtight container and kept refrigerated for a few days as well. (And canned is an easier shape to store in your pantry for last-minute mango emergencies.) Particularly now, as warm weather feels a long time off, I’m happy to have a store of purée in my fridge to add a bit of sunny sweetness whenever the opportunity arises.
Is Mango Pulp the same as Mango Puree? Mango Pulp and Mango Puree are similar in that they are both made from the flesh of ripe mangoes. However, Mango Puree is usually smoother and more refined than Mango Pulp, which tends to be slightly chunkier.
Pulp is typically obtained by crushing, mashing, or grinding the fruits or vegetables, while puree requires more extensive processing. To achieve a puree, the ingredients are cooked until soft and then blended or strained to obtain a smooth texture. Depending on the desired outcome, purees can be strained through a sieve or passed through a food mill to remove any residual solids.
Understanding the distinction between pulp and puree is essential for culinary success. While pulp retains the natural texture and fiber of fruits or vegetables, puree provides a smooth and consistent base for a wide range of dishes. By grasping the characteristics and culinary applications of both, you can make informed choices and create delectable recipes tailored
When it comes to cooking, terms like “pulp” and “puree” are often used interchangeably, but they actually refer to different forms of processed food. In this blog post, we will unravel the dissimilarities between pulp and puree, shedding light on their characteristics and culinary applications. Whether you’re a professional chef or a passionate home cook, understanding these differences will help you choose the right ingredient for your recipes and achieve the desired results.
Due to its minimal processing, pulp has a shorter shelf life compared to puree. Pulp is often used immediately or preserved by canning, freezing, or refrigeration. On the other hand, purees can be stored for longer periods, thanks to their smoother consistency and reduced water content. Properly stored purees can be kept in the refrigerator or freezer for extended use.
Puree, on the other hand, is a smooth and homogeneous blend of cooked or raw fruits, vegetables, or legumes. It is achieved by processing the ingredients to a fine, uniform texture using methods like blending, sieving, or straining. Purees have a silky, velvety consistency without any visible bits or lumps. They are known for their uniformity and smoothness.
All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.
An obvious use for mango purée (which many of the labels specify) is in drinks. I cannot lie, it makes a mean mango margarita more quickly (and sweeter, if that’s your bag) than if you’d used fresh mango from the start. If you’re batching summery drinks for a crowd, this would be a helpful shortcut, and it eliminates the need for a simple syrup, if called for; I found it nice with ingredients that worked against the sugar slightly, like bitter Campari in a spritz, though fruity tropical numbers would make just as good a home. To me, cocktails were mango purée table stakes, the arena where I was sure the ingredient would shine. More transformative applications were what sold me, especially those that played up mango’s distinctive sunny flavor.
On the savory end of the spectrum, mango purée shines in sauces of all kinds and pairs as nicely with fish as it does roasted vegetables. I loved it in a pan sauce cooked in the fond of a pork chop as well as in a slow-simmered and Worcestershire-spiked homemade barbecue sauce that I used to glaze grilled chicken. I even added it to a fermented habanero hot sauce at the blending stage, where it brought some needed balance to the peppers. Aside from throwing it into a cake batter from time to time, this is where I can see myself using mango purée for years to come—as a one-two punch of sweetness and fruitiness to amp up whatever sauce I’m making.
The minute the container of mango purée arrived at my front door, I started to regret volunteering. It was huge, first of all—over two full pounds of blended and slightly sweetened mango that I, a person allergic to food waste, was going to have to use. And because I’d never tried it before, I didn’t have anything resembling a game plan. A week earlier, after seeing it in a recipe or two, Epi digital director David Tamarkin had wondered aloud in a meeting if store-bought mango purée was as useful and versatile as it seemed. “Does anyone want to get some and play around with it?” he’d asked, and I’d raised my hand. Dumb! I thought now, wedging the large lidded pouch into my cabinet. I’m going to have to eat nothing but mango goop for days.
While canned Indian purées are your best bet for pinpointing the pulp of specific varieties of mango (Alphonso, the beloved king of mangos, chief among them), I was grateful to have the definitely less cool pouch-with-a-pop-top container and would likely buy that version again unless I had a specific use in mind. The top allowed me to use just a little bit at a time and reseal the container, which after opening lasts in the fridge a long time. However, leftover canned purée can be transferred to an airtight container and kept refrigerated for a few days as well. (And canned is an easier shape to store in your pantry for last-minute mango emergencies.) Particularly now, as warm weather feels a long time off, I’m happy to have a store of purée in my fridge to add a bit of sunny sweetness whenever the opportunity arises.
Mango Puree Recipe – How to make Mango Puree – How to Store Mango Pulp For Long Time – Mango Pulp
FAQ
Is puree the same as pulp?
What is the pulp of a mango called?
What is a substitute for mango puree?
Is canned mango pulp good?
What is the difference between mango pulp and mango puree?
Mango pulp and mango puree both are the part of the fruit. In both cases, fruit skin and seeds are removed. The puree is more blended and fine consistency than pulp. To make puree you can use a food processor or hand blender or just use a fork and sieve. First & foremost cut mangoes and scoop out all the pulp/flesh.
Is mango peel healthy?
Mango skin is edible and packed with nutrients like vitamins, fiber and antioxidants. It helps prevents cancers including lung, colon, breast, brain, and spinal cord. Mango peels also contain triterpenes and triterpenoids, which are plant compounds that reduce the risk of diabetes and heart disease.
Are all mango purees the same?
Mango puree is one of the most versatile ingredients you could have in your kitchen. It’s a perfect base for smoothies, sauces, marinades, and desserts. But let’s face it: not all mango purees are created equal. Some are too runny, some are too chunky, and others don’t balance sweetness and tanginess perfectly.
Does mango pulp taste better than canned mangoes?
Mango Pulp is one of the best ways to make the most of the mango season. Often, I buy lots of fresh ripe mangoes from my local Indian grocery store, but these days high-quality mangoes can be purchased from any grocery stores. Fresh mango pulp tastes of course way better than canned mango pulp and the good news is that it takes little effort.