You can learn how to make mango pulp with this mango puree recipe using fresh mangoes. This mango pulp recipe takes only 5 minutes and can be used in so many mango recipes.
- Different ways to use Mango Pulp
- Best Mangoes for Homemade Mango Pulp/Puree
- How to cut mangoes
- How to make mango pulp
- Storage
- Other Mango Recipes
When life gives you mangoes, make homemade mango pulp.
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. You can enjoy the fresh fruity flavour of juicy mangoes without artificial color.
Both I and my brother grew up on jars of freshly pureed mango pulp as babies as well as other fruit puree.
Fresh mango puree is different to aamras recipe or keri no ras which is a mango recipe from the Indian subcontinent. Mango is blended then flavoured with ginger powder, saffron strands and a sweetener of your choice. It is served with hot puris (deep-fried unleavened Indian flatbread)
Different ways to use Mango Pulp
You can add mango pulp to your drinks, bakes and desserts for fruity flavors. Here are some mango pulp recipe ideas/uses.
Mango Lassi – this sweet lassi is a yogurt-based drink that tastes just like the lassi served in Indian restaurants. This drink has similar taste to a mango milkshake but has the addition of cardamom powder.
Tropical Smoothie – made with tropical fruit such as mango, banana, pineapple and coconut milk. Use as a replacement for mango chunks in this recipe.
2 ingredient Easy Mango Mousse – this two ingredient mousse is made with mango pulp and whipped cream. Its eggless and gelatine-free.
Eggless Mango Cake and instant pot mango cheesecake
No bake eggless Mango Cheesecake
Mango Mocktail (Mango Mojito Mocktail)
Mango Shrikhand – made with greek yogurt or whole milk yogurt and mango pulp/puree
Kalakand with Mango
Mango iced tea
Vegan Mango and Mixed Nut Biscotti
Mango Rasmalai – make a quick version with ready made rasmalai, it’s both creamy and exotic.
Use in mango phirni or mango chia pudding
Mango Cheesecake Lassi
Homemade mango juice – just add some water, sugar and torn mint leaves.
Mango Kheer and Mango Peda
Main ingredient in mango ice cream recipe
Best Mangoes for Homemade Mango Pulp/Puree
You can use any variety of mango. I like to use Indian mangoes such as alphonso mangoes or kesar during Indian mango season.
In the UK, supermarkets will stock mangoes all year round from other countries which are also of superior quality and taste.
Try to use sweet mangoes or a batch of very ripe mangoes. If you find the pulp is not sweet enough, you can add a sweetener of your choice such as sugar or maple syrup.
Ingredients
Mango – we need any variety of ripe mangoes for this recipe.
How to cut mangoes
Wash the mangoes thoroughly and pat them dry with a clean towel.
Hold the mango vertically on a cutting board or a flat surface, with the stem facing up and the narrow side facing you.
Slice off one side of the mango, starting at the top of the fruit and cutting down along the flat side of the seed. Repeat with the other side.
Take one of the halves and score the flesh in a criss-cross pattern, being careful not to cut through the skin.
Use a spoon to scoop out the diced mango cubes from the scored half, and repeat with the other half.
If there is any remaining flesh around the seed, you can either use a knife to carefully slice it off, or simply peel away the skin and eat the flesh directly off the seed.
How to make mango pulp
Cut the mangoes into small pieces and discard the seeds and the skin.
Add the mango pieces to a blender jar or a food processor. You can also use a hand blender.
Blend mangoes until you achieve a creamy puree and there are no lumps.
If the pulp is too thick, you can add a little water to thin it out.
Taste the pulp and add cane sugar if needed. This will depend on the sweetness of the mangoes you are using.
If your mangoes are fibrous, you may be left with stringy pulp. In this case, pass it through a sieve.
Once the pulp is smooth and sweetened to your liking, transfer it to a clean and airtight container.
Storage
Store leftover mango pulp in an airtight container for up to 5 days in the fridge. Another option is to transfer small portions use vacuum bags which keep refrigerated food fresher for longer. This might be messy though as it’s pulp!
You can also freeze mango pulp ice cubes by decanting into ice cube trays. Once frozen, transfer into a freezer-safe container. Also can be stored in zip-lock bags.
Other Mango Recipes
Mango Salsa
Avocado Mango Black Beans Salad
Tapioca Pudding
Vegan Avocado and Mango Sushi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
How to make Mango Pulp
Equipment
- 1 Knife
- 1 Chopping board
- 1 Blender
Ingredients
- 3 large mangoes ripe
Instructions
- First wash 3 large mangoes under running water.
- Pat dry using a clean tea towel.
- Cut the mangoes into small pieces using paring knife and discard the seeds and the skin.
- Add the mango pieces to a blender jar or a food processor. You can also use a hand blender.
- Blend mangoes until you achieve a creamy puree and there are no lumps.
- Use in a mango recipe or store away for later use.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
How to make Mango Pulp
Equipment
- 1 Knife
- 1 Chopping board
- 1 Blender
Ingredients
- 3 large mangoes ripe
Instructions
- First wash 3 large mangoes under running water.
- Pat dry using a clean tea towel.
- Cut the mangoes into small pieces using paring knife and discard the seeds and the skin.
- Add the mango pieces to a blender jar or a food processor. You can also use a hand blender.
- Blend mangoes until you achieve a creamy puree and there are no lumps.
- Use in a mango recipe or store away for later use.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Indian Chickpea Salad is a delicious salad with Indian flavours using fresh vegetables and fresh herbs. Prepare this simple salad as an appetizer, side dish or light lunch. This easy recipe can be prepared in less than 10 minutes! It’s vegan and gluten-free.
This Indian salad recipe with chickpeas is also known as Kabuli Chana Salad . Cooked chickpeas, fresh veggies like tomato and cucumber are tossed in a salad dressing made with Indian spices.
It is a favorite chickpea salad recipe of mine to enjoy alongside an Indian vegetable curry as it provides texture from the crunchy veggies. I am always on the lookout for salad recipes, and this simple salad fits the bill! It is an easy and delicious way to enjoy the humble chickpea.
If you have ready prepared cooked chickpeas or have a can of chickpeas, this bean salad can be ready in 10 minutes.
Other chickpea salad recipes that I love are this delightful chickpea salad with creamy avocado dressing , mango chickpea salad and this Summer Chickpea Salad .
Easy to make ahead in a few steps just like this Lentil Salad .
Ingredients for Indian Spiced Chickpea Salad
The beauty of this salad is that you can make it your own. I have given my recommendations with optional extras below.
Full measurements can be found in the recipe card below.
Chickpeas aka garbanzo beans or kabuli chana.
You need cooked chickpeas for this recipe. I mostly cook dried chickpeas in the Instant Pot pressure cooker or use canned chickpeas when I’m pressed for time. If using the Instant Pot Chickpeas method , ensure to keep the chickpeas just cooked rather than mushy.
As an alternative, use a different bean such as red kidney beans or white beans. You can also use dark chickpeas called Kala Chana.
Red onion – finely chopped red onion goes best in salads
Tomato – I use salad tomatoes as they are less fleshy or halved cherry tomatoes
Cucumber – I have used English cucumber as it has an edible skin and few seeds.
Cilantro / coriander leaves and mint leaves – for me this salad wouldn’t be complete without the fresh herbs. They’re so vibrant!
Lemon juice – alternatively use lime juice. If you do not have it, you can add dried mango powder or white vinegar.
Salt and black pepper
Chaat masala – this sour blend of spice powders is used in Indian street food recipes. The black salt gives the distinctive flavour.
Olive oil – I have used extra virgin
Variations
To make it spicy add freshly chopped green chilies or red chili flakes.
Add bell peppers such as red capsicums
Imli chutney – toss the salad in a spoon of imli chutney (tamarind sauce) to make Chana Chaat
Add seeds such as pumpkin or sunflower seeds
Add pomegranate seeds.
Instead of chaat masala, add Indian spice powders such as cumin seeds, red chili powder (cayenne pepper), ground cumin powder and garam masala. Alternatively, use curry powder .
How to make Indian Chickpea Salad
Cook your dry chickpeas or rinse a tin of chickpeas in cold water.
Chop the tomatoes, cucumber and herbs.
In a large bowl, add the chickpeas, crunchy vegetables, fresh cilantro and mint,
Season with chaat masala and add salt and black pepper to taste.
Pour over olive oil and lemon juice.
Serving
This tasty chickpea salad works as a refreshing side dish.
For a complete meal, serve it alongside Aloo Gobi , dal fry , boiled rice and rotlis (chapati).
Serve at a barbeque alongside this pesto potato salad or Greek potato salad . Add a carbohydrate dish such as these Air Fryer Indian Potatoes or Instant Pot Orzo Salad .
I like to serve it at room temperature but you can serve it chilled too.
Storage
Store leftover salad in an air-tight container and keep in the fridge for up to a day. Any longer than a day and the salad will not taste fresh.
If preparing for later, I suggest storing the vegetables separately and assembling prior to serving.
Other Chickpea Recipes
Authentic Chana Masala
Chana Saag
Sundried tomato Chickpea Cakes
Cauliflower and Chickpea Tacos
Instant Pot Chickpea and Coconut Curry
Easy Instant Pot Chana Pulao
Moroccan Vegetable Tagine with Chickpeas
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Indian Chickpea Salad
Equipment
- 1 Chopping board
- 1 Knife
Ingredients
- 2 cup chickpeas I have cooked in Instant Pot.
- 1 cup tomatoes chopped
- 1 cup cucumber chopped
- ½ cup onion chopped
- ¼ cup coriander chopped
- 2 tablespoon mint chopped
- 2 small green chili chopped optional
- 1 tablespoon chaat masala
- 1 teaspoon salt or per taste
- 1 teaspoon black pepper freshly ground
- 2 tablespoon olive oil optional
- 2 tablespoon lemon juice
Instructions
- Cook the chickpeas and allow to cool.
- Cut all the vegetables using a sharp knife. Keep them aside.
- Add all the ingredients in a big mixing bowl.
- Mix well and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
