Mango juice is a popular drink in many countries. It is made by crushing or pureeing ripe mangoes and then adding the juice to water, sugar, and sometimes other ingredients like lime juice and ice cubes.

Mango pulp, squash, and crush are all ingredients that can be used to make mango juice. These ingredients are combined with water to make a paste which is then mixed with sugar or honey. The paste will then be cooked in the pan until it becomes a thick syrup. Read more in detail here: mango juice combinations.

I adore mango pulp more than anything else in the planet. 😉 It’s that good, believe me. 

Here’s how to create excellent mango pulp that you can keep in the fridge for 10-15 days and use every day to make great, thick mango juice. There are no preservatives, flavorings, or additions in this recipe. You may also make delectable aamras with it and serve it with chapatis and pooris. This rich, handmade mango pulp is one of my favorite things to eat. It’s absolutely wonderful and impossible to resist. It’s a lot better than the mango pulp and juice you usually prepare. Have any sour, not-so-sweet mangoes on hand that need to be used? You may also prepare this mango pulp.

Mango season has arrived in India with the arrival of summer. That’s when my mother brings home a bunch of mangoes, boils them, and makes a beautiful, thick pulp (squash) out of them, which she keeps in the fridge. Every day, we have visitors over at our house. And my mother always keeps a gallon of thick, luscious mango juice on hand for them. She just needs to dilute it little. It’s natural, nutritious, and free of preservatives. What more could you want?

Every day and night, I gorge myself on this thick, sweet, and sticky mango pulp. OMGGGG…. It’s fantastic!!! You may keep it in the fridge for 10-15 days and go NOM NOM over it every day.

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This mango pulp may be made into a juice by diluting it. Add a sprinkle of cardamom powder to this thick mango pulp and serve as aamras with puris and chapatis. 

And now comes the crucial part. The flavor of the pulp is determined by the kind of mango used. You’ll get a wonderful pulp if you use the finest of the best mangoes. Sweet and sour mangoes, as well as Alphonso and Raspuri types, are ideal for making this pulp. If you can’t get Alphonso or Raspuri, you may create this pulp using any mango type. If the mangoes are sour, you’ll need to add extra sugar to the pulp when making it. If you have a lot of mangoes at home that aren’t particularly delicious or sweet, or are much too sour, you may make this pulp to get rid of them. But keep in mind that the flavor of this pulp may vary depending on the mango type you choose. Mango pulp is made from luscious mangoes.

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Ingredients:

Mangoes, 5-6 1 pound of sugar


Mango Pulp: Method of Preparation:

1. Bring 4 cups of water to a boil in a pot.

2. Thoroughly wash the mangoes and place them in the boiling water. Cook, covered, until the mangoes’ skin color changes slightly. Take them off the heat. Cooking time on high heat should be minutes.

All we want is for the mangoes to cook a bit. Their peel color changes entirely and becomes soft at this point.

All of the mangoes should be fully submerged in the water to ensure that they cook evenly. If you don’t, you’ll have to switch sides often to guarantee even cooking.

3. Immediately drain all of the water and allow the cooked mangoes to cool fully.

4. Remove the skin off the mangoes. In one dish, keep the mangoes with their pulp on, and in another bowl, combine all of the skins.

5. Squeeze the mangoes to extract all of the pulp and place it in a blender.

6. To get a thick pulp, add the sugar to the blender and mix it in without adding any water. Blend until a smooth paste forms.

P.S. The amount of sugar to be added is determined by the sweetness/sourness of your mango, as well as how sweet you want your mango juice/mango pulp to be. Sour mangoes will need more sugar, while sweet mangoes would require less.

8. Place the ground mango pulp in a dry, airtight container and keep it in the refrigerator.

9. Mango pulp may be enjoyed chilled at any time of day. 

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P.S. Take cautious with this mango pulp. 🙂 Allow no water to enter this pulp. Every time you use it, transfer it into a glass dish using a dry spoon. If you want to keep it for 10-15 days, you’ll need to be careful. Alternatively, they are prone to being spoiled.


Now you must be wondering what do you do with the mango peels you put aside. You could just toss them. However, if there is a lot of mango pulp on to the peels and you don’t want to waste them, you may create a fast mango juice like this: 

1. Using your hands, squeeze out all of the pulp from the mango peels and place them in the blender.

2. Pour 1/2 cup water over the mango skins. Remove any leftover mango pulp from the skins by squeezing them.

3. Pour the water into the blender with the mango pulp. If there is still mango pulp stuck to the peels, repeat step 2.

P.S. Squeezing the skins of certain mangoes releases a bitter flavor. If the water containing the mango pulp tastes harsh, discard it together with all of the mango peels. Please only use it if it is not bitter.

4. Place the sugar in a blender and puree it into a juice. Depending on how much water and mango pulp you have, adjust the amount of sugar.

5. Garnish with ice cubes and serve. Alternatively, this juice may be served cold.

6. If it’s too watery, stir in more of the concentrated mango pulp you prepared previously, then serve.

Observation:

1. This juice must be consumed on the same day it is prepared. It won’t last more than a day in the fridge. They have a tendency to be spoiled.

2. Do not combine this juice with the concentrated mango pulp you previously prepared. 


Making Mango Juice From Your Homemade Mango Pulp:

When you wish to create mango juice from the mango pulp you prepared, combine 1/3 cup mango pulp with 3/4 cup water, stir well, and serve. Serve cold or with ice cubes.

Dilute the pulp as needed to get the desired consistency.

The procedures above are based on the assumption that you’ve added enough sugar to the mango pulp. If you don’t, adding sugar to this mango juice every time you prepare it will be a bother. 

The diluted mango juice may be kept in the refrigerator for 3-4 days.


Making aamras using this mango pulp:

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Mix in the cardamom powder with the prepared, concentrated mango pulp and serve at room temperature or chilled. It’s great served cold with hot chapathis and puris.

It’s possible to make aamras with or without milk. If desired, add milk to the mango pulp along with cardamom powder.


You may also prepare the following fast fresh fruit juices:

Milk Shake with Sapota/Sapodilla (Chikoo Milk Shake)

Lime Pudina

Juice from a watermelon

Fresh fruit juices that may be made and stored for a long time include:

Juice from grapes


Tags: aamras, ambe juice, summer drink, summer juice, healthy, homemade, healthy drink, healthy juice

Mango pulp is the leftover juice after you have peeled and chopped up your mango. You can use it in a fruit salad, or to make a delicious mango juice. Reference: how to make mango pulp.

Frequently Asked Questions

Is mango pulp the same as mango puree?

Yes, mango pulp is the same as mango puree.

What is the use of mango crush?

Mango Crush is a type of fruit drink made with mangoes. It is used to make smoothies, shakes, and more.

How do you make mango juice?

You need to cut the mango in half, and then scoop out the flesh. Then you squeeze the flesh of the mango, and put it in a blender with some ice cubes and water. Blend until smooth and serve!

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