The Joy of Mangoes made easy

Summer may be seasonal but your favourite mango delights don’t have to be. Enjoy the sweet, juicy goodness of a mango without the mess. With mango pulp, the joy of mangoes isn’t limited to just a few months. It’s packed, pureed, and ready whenever you are. 

With a flood of mango pulp recipes available to you, all you need is a jar of this sweet yellow nectar on your kitchen shelf to bring its flavour to life. Blend it into smoothies. Swirl it into yogurt.Pair it with South Indian Sweets. Drizzle it over your favourite desserts, or go classic and use it in mango lassi or aamras. Fresh, convenient, and endlessly useful, mango pulp isn’t just a backup—it’s the best way to keep mango magic alive year-round.

Here Are Some Irresistible Mango Pulp Recipes to Try -

Looking for dishes with mango pulp? Here are a few delicious treats to try!

5 minute Mango mug cake -

A soft, warm and cozy indulgence to satisfy your sweet tooth in minutes!

Ingredients:

• 4 tbsp all-purpose flour
  
• 2 tbsp sugar (adjust to taste)
  
• 1/4 tsp baking powder
  
• A pinch of salt
  
• 4 tbsp mango pulp
  
• 2 tbsp milk or Sweet Karam Coffee’s milk-mixes
• 1 tbsp oil (or melted butter)
  
• 1/4 tsp vanilla extract (optional)
  

Crushed nuts or white chocolate chips (optional topping)

Instructions:

1. Mix Dry Ingredients:
    In a microwave-safe mug, add flour, sugar, baking powder, and salt. Mix well.
   

2. Add Wet Ingredients:
    Stir in the mango pulp, milk, oil, and vanilla extract. Mix until smooth and lump-free. The batter should be thick but pourable.
   

3. Optional Add-Ins:
    Fold in a few chopped nuts, coconut flakes, or chocolate chips if desired.
   

4. Microwave:
   Microwave on high for 90 seconds to 2 minutes, depending on your microwave’s wattage. Start with 90 seconds; if the center is still wet, give it another 10–20 seconds.

Let it sit for a minute before digging in. Top with whipped cream, ice cream, or an extra spoonful of mango pulp for extra indulgence!

Spiced Mango Cooler (South Indian Style Panagam Inspired)

Not just another one of those ‘mango pulp drink recipes’, but a sweet, swirly union of flavours served to refresh and delight.

Ingredients:

• 1/2 cup mango pulp
  
• 2 cups cold water (or soda water for fizz)
  
• 1–2 tbsp jaggery (adjust to taste; can use honey or brown sugar)
  
• Juice of half a lemon
  
• 1/4 tsp dry ginger powder (sukku)
  
• 1/4 tsp cardamom powder
  
• A pinch of black pepper powder
  
• A pinch of salt (or a few grains of rock salt)
  
• A few crushed tulsi (holy basil) or mint leaves
  
• Ice cubes for serving

Instructions:

1. Mix the Base:
    In a large bowl or jug, combine the mango pulp and cold water. Stir until smooth.
   

2. Sweeten & Spice:
    Add jaggery (dissolve well), lemon juice, ginger powder, cardamom powder, black pepper, and salt. Stir thoroughly to blend the flavors.
   

3. Chill:
    Add ice cubes or refrigerate for 20–30 minutes to serve extra cold.
   

 Pour into glasses, garnish with tulsi or mint leaves if desired, and sip away.

Mango Falooda 

Here’s a crowd-pleaser, from Indian recipes with mango pulp that’s tropical, creamy, and irresistibly indulgent. This royal dessert layers textures and flavors—mango pulp, vermicelli, basil seeds, milk, ice cream—for a rich, cooling treat that hits every note.

Ingredients:

• 1/2 cup mango pulp
  
• 2 cups chilled milk
  
• 2–3 tbsp sugar (adjust to taste)
  
• 2 tbsp falooda sev (or thin vermicelli)
  
• 1 tbsp basil seeds (sabja), soaked in water for 10–15 mins
  
• 2 scoops vanilla or mango ice cream
  
• Chopped mango cubes (optional, for texture)
  
• Crushed nuts or rose syrup (optional garnish)

Instructions:

1. Prepare the Falooda Sev:
    Cook the falooda sev or vermicelli according to package instructions. Drain and rinse under cold water. Set aside.
   

2. Sweeten the Milk:
    Mix the chilled milk with sugar until fully dissolved. You can also add a drop of rose water or cardamom powder for extra aroma.
   

3. Layer It Up (in tall glasses):
   

• First, spoon in soaked basil seeds.
  

• Add a layer of cooked falooda sev.
  

• Pour in sweetened chilled milk (fill about 2/3 of the glass).
  

• Add 2–3 tbsp of mango pulp on top.
  

• Gently stir to create marbled swirls.
  

• Drop in a scoop of ice cream.

Garnish with chopped mangoes, crushed pistachios, and an optional drizzle of rose syrup and experience a royal delight.

Mango Pulp Chia Pudding

Creamy, naturally sweet, and loaded with tropical flavor, it’s perfect for breakfast, dessert, or a snack that feels like sunshine in a jar.

Ingredients:

• 1/2 cup chia seeds
  
• 2 cups milk (dairy or plant-based like almond, coconut, or oat)
  
• 1 cup mango pulp
  
• 1–2 tbsp maple syrup or honey
  
• Pinch of salt
  
• Fresh mango cubes, nuts, or shredded coconut for topping
  

Instructions:

1. Mix the Base:
    In a bowl or jar, combine chia seeds, milk, vanilla (if using), and a pinch of salt. Stir well to avoid clumps.
   

2. Let It Thicken:
    After 5–10 minutes, stir again to evenly distribute the seeds. Cover and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and become pudding-like.
   

3. Add Mango Pulp:
   Once set, stir in the mango pulp. If it’s too thick, add a splash of milk to loosen the texture. Taste and adjust sweetness if needed.

Spoon into glasses or jars and top with fresh mango cubes, crushed pistachios, toasted coconut, or even a dollop of yogurt. Store it for breakfast preps or for those late night sweet cravings!

Mango Rice (South Indian Style)

Here’s a bold, tangy, and comforting dish straight from South Indian kitchens: Mango Rice (Maanga Sadam). Made with raw mango and tempered spices, it’s simple, vibrant, and full of character—perfect for lunchboxes, quick meals, or festive spreads. A perfect accompaniment to a cup of filter coffee made using South Indian Filter Coffee Powder .

Ingredients:

• 2 cups cooked rice 
• 1 cup raw mango, peeled and grated (use firm, sour mangoes)
  
• 2 tbsp sesame oil (or any neutral oil)
  
• 1/2 tsp mustard seeds
  
• 1 tsp urad dal
  
• 1 tsp chana dal
  
• 1–2 dried red chilies, broken
  
• 1–2 green chilies, slit
  
• 1/4 tsp turmeric powder
  
• A pinch of asafoetida (hing)
  
• A few curry leaves
  
• 2 tbsp roasted peanuts or cashews
  
• Salt to taste
  

Instructions:

1. Prep the Rice:
   Use leftover or freshly cooked rice cooled to room temperature. Fluff it up and set aside.
   

2. Temper the Spices:
    Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal, chana dal, red chilies, and green chilies. Sauté until the dals turn golden.
   

3. Add Aromatics:
    Toss in hing, curry leaves, and turmeric powder. Stir for a few seconds.
   

4. Add Grated Mango:
    Add the grated raw mango and cook on medium heat for 2–3 minutes until the raw smell goes but the mango retains some bite. Add salt to taste.
   

5. Mix with Rice:
    Add the cooked rice and gently mix to coat with the mango and spice mixture. Adjust seasoning as needed.
   

Top with roasted peanuts or cashews for a satisfying crunch and dig into a burst of flavours that taste like home.

Mango Bubble Tea

A fresh tropical taste to your favourite Boba. The rich textures blending with the sweet, tangy goodness to deliver a smooth indulgence. 

Ingredients

• 1/2 cup mango pulp
  
• 1 cup cold milk
  
• 1/2–1 cup cooked black tapioca pearls (boba)
  
• 1–2 tbsp simple syrup, honey, or suga
  
• 1/2 cup ice cubes
  
• Optional: splash of brewed black or green tea (if you want the classic tea flavor)
  

For Tapioca Pearls

• 1/2 cup dried black boba pearls
  

• Water for boiling
  

• 2 tbsp brown sugar or honey (to soak after cooking)
  

Instructions

1. Cook the Tapioca Pearls:
   

• Boil water and add the tapioca pearls. Cook according to package instructions (usually 5–10 minutes).
  

• Drain and rinse under cold water.
  

• Soak in a bit of brown sugar or honey to keep them sweet and chewy.
  

2. Make the Mango Base:
    In a blender, combine mango pulp, cold milk, ice cubes, and sweetener. Blend until smooth. Add a splash of tea if you like a tea-forward bubble tea.
   

Bring out your fun straws and burst into a stream of summer magic!

Versatile uses for Mango pulp you’ll love-

Mango pulp is more than just a convenient way to eat your favourite fruit, it is a must have item to add a hint of warm summer magic into any recipe. There are multiple uses of mango pulp, shake it up to create homemade drinks like mango lassi, smoothies, chilled coolers.

Indulge your sweet tooth with dessert recipes with mango pulp,it works miracles in cheesecakes, ice creams, healthy desserts or just a topping to a traditional one. Mango pulp is as potent in savoury dishes like Mavadu Achaar. You can incorporate it directly to salad dressings, or blend it into a marinade for grilled meats and tofu, or add it to spicy bulk sauces for tacos and rice bowls. For breakfast, you could easily make a speedy spread or mango jam. 

Finally, when mango season is over, freeze it in an ice-cube tray or container and store it in the freezer if you want to continue to enjoy the flavour. With its versatility, vibrant color, and ease of use, it is a pantry-friendly item for every household.

Stock Up Now: Farm-Fresh Mangoes from Sweet Karam Coffee

Mango season may be short but the cravings are not. Stock up on Sweet Karam Coffee’s farm fresh mangoes! Handpicked from our farms, straight to your doorstep,order Mangoes online today! A delivery of freshness, authenticity and sweet goodness,  our mangoes are naturally ripened and packed with care to bring you the very best of the season.

Whether you eat them fresh, make your own mango pulp, or turn them into desserts, drinks, or pickles, our mangoes will bring flavour and love to it all.