Here’s the Scoop on Raw Mango Pulp

You know and probably love Raw Mango Pulp for its lip-smacking taste and, of course, the summer memories associated with it. Popularly referred to as ‘Aam Ras,’ Raw Mango Pulp is a powerhouse of vitamins, minerals, iron, potassium, and other healthy nutrients. You can consume it with ice cream, curd rice, or custard, as commonly done in Indian households.

If you too love Raw Mango Pulp, here are some unique dishes that can be prepared with it this summer.

1) Raw Mango Dal

The unquestionable love for Raw Mango Pulp has been bringing people together for decades, and when we think of good food, one of the most loved preparations is Dal. Raw mango dal is relished, especially when mixed with Indian spices. And it is served best when tempered with red chillies, curry leaves, and mustard seeds.

2) Raw Mango Salad

Salads made using raw mango pulp will awaken your tastebuds with their unique flavour and texture. The salad adds a crunchy, tangy, and slightly nutty taste. It is a super-healthy option, plus low in calories and fat. The raw mango salad is a great side dish or a light lunch. You can have it for lunch or dinner to enjoy it as a complete meal.

3) Raw Mango Chutney

Raw Mango Chutney is a popular recipe in Indian households. One of the most delectable recipes is making chutney using ingredients like raw mango pulp, green chilli, ginger, peanuts, cumin seeds, mustard seeds, sugar, black salt, and coriander leaves, and mint leaves. Add all the ingredients to a blender with two tsp water. Blend well to form a smooth paste. Store in a cool place and serve with food.

4) Aam Panna

Aam Panna is, without any doubt, one of the favourite summer drinks in India. Making one is simple and easy. To prepare, you will need Raw Mango Pulp, brown sugar, cumin powder, black salt, salt, water, and mint leaves. Add the ingredients to a blender to form a smooth paste. Add a tbsp of this paste to a glass and fill it with chilled water. Shake it and your Aam Panna ready to be served.

These are some of the ways to enjoy Raw Mango Pulp. As it is a versatile ingredient, you can add it alongside your favourite sweet or savoury dishes. You may search for raw mango pulp manufacturers online to know more about the best-quality products. Shimla Hills is a reputed supplier of pulps, purees, and concentrates, including Raw Mango Pulp. You can trust their products as they are efficiently processed into the purest form of pulp and puree.

Frozen Mango Pulp: A Healthier Treat

raspuri-mango-puree

When you think of frozen food, you’re not exactly thinking of nourishment. But the truth is that some treats are just as healthy as they are indulgent. One such option is Frozen Mango Pulp. Rich in taste, this light food option can be truly wholesome. There are many ways to turn Frozen Mango Pulp into a healthy meal twist.

If you’re looking for the best way to get in your daily fruit intake, Frozen Mango Pulp is an easy winner. Here are some of the best ways which you can try to relish the magic of Frozen Mango Pulp

1. Curd

Summer is incomplete without a homemade mango curd. All it takes is 10 minutes to prepare a delicious, creamy, silky-smooth bowl of curd. The best way to prepare one is using Frozen Mango Pulp. You can have it in various forms; curd, tarts, cupcakes or cakes. With a combination of fruits, sugar, butter, and eggs, mango curd is a spreadable condiment and is usable in several ways. For preparation, you mainly need Frozen Mango Pulp, sugar, fresh lemon juice, cornstarch, salt, egg yolks, and cold unsalted butter. After adding in the ingredients, refrigerate until completely set, at least 4 hours and up to 5 days.

2. Salsa

The sweet-and-spicy salsa recipe mainly combines Frozen Mango Pulp, habaneros, fresh cilantro and lime. Once you learn to make the mango salsa, you’ll love making it again and again. For a sweet and spicy preparation, you will need Frozen Mango Pulp, garlic, kosher salt, fresh cilantro, extra-virgin olive oil, scallions, habanero chile, limes, and tortilla chips (for scooping). Finely chop and mash the garlic and mix its paste with cilantro, oil, Frozen Mango Pulp, scallions, habanero, and lime juice. Allow it to rest for at least 15 minutes. Season with additional salt and serve.

3. Lassi

Like a fusion of milkshake and smoothie, mango lassi is a delicious pleasure. It is more pleasurable with Frozen Mango Pulp as it gives a smooth and sweet result. All you need is equal parts of mango pulp, yoghurt, milk, and a little ice. Put all the ingredients into a blender and blend for 1-2 minutes. Then pour it into individual glasses, and serve. You can also refrigerate it for 24 hours.

4. Ceviche

Classic ceviche is a dish that has its roots in Peru. It is a traditional Latin American food made using raw fish marinated in citrus or acid, which causes the fish to cure. Since the fresh fish is cured in tart lime juice, so the use of Frozen Mango Pulp is a perfect addition. The cubed mango fruit not only looks pretty but brings a good balance of sweetness. You can also add other fruits like avocado and green apple for a refreshing and flavorful bite.

If you love snacking on fresh-cut mango, this sweet, juicy fruit pulp can do much more. To add sweetness to your recipes, you must choose premium quality Frozen Mango Pulp. This is where Shimla Hills steps in. Best known as trusted Frozen Mango Pulp suppliers, it offers an intensive range of processed fruit products, including Frozen Mango Pulp. Their fruit pulps are processed under strict hygienic conditions to retain 100% freshness and flavour.   

Mango’s Sweet Taste is Finding a Place in Western Markets

raspuri-mango-puree

Mangoes are about 50% of the total tropical fruits grown worldwide. Since 1990, the market for mango pulp grew exponentially, which is expected to continue. India is the leader among major mango growers, with a widely recognized variety of mangoes (primarily Alphonso, Totapuri and Kesar) being used in pulp manufacturing.

India accounts for contributing approximately 67 percent of the total world export to processed mango product. That is almost half of the world production of mangoes. The bulk of this share goes to the Middle East, followed by Southeast Asia and North America.

Mango pulp is used as a primary food ingredient in mango juice, nectars, juice blends, dairy, bakery, baby food manufacturing, ice-creams etc. However, in recent years the popularity of mango has spread to the western markets, with consumers showing interest in the taste. The US juice industry and the fresh market has shown consistent interest in both fresh mango and its processed products. The US juice industry has been making more and more use of mango pulp in its orange juice blends.

Let’s examine the key benefits of consuming mangoes:  

  1. Prevents anaemia – one of the major issues women and children face. Due to the lack of iron present in food, anaemia is prevalent. However, anaemia can lead to other serious sicknesses. Thus, it’s critical to consume the right nutrition from a young age to prevent such instances and increase the blood’s protein haemoglobin. 
  2. Strengthens bones – consuming mango puree/juice strengthens your bones due to the vitamin B6 and flavonoids. Also, vitamin A and other antioxidants present in mangoes are safeguards the bones even more.
  3. The glowing essence – Instead of resorting to harsh chemical treatments and topical products, mangoes make it a more natural and tasty alternative. Consuming mangoes could change the skin texture and give you that glow you’ve always dreamt of!
  4. Alkalizes the body – The combination of vitamin A, C, B, E, and K, along with the perfectly balanced calories, protein, and carbohydrates, does wonders in alkalizing the body.

The popularity of mango in the US market can be attributed to two reasons. Firstly, mango is new for US consumers, who have begun to develop a taste for it. Secondly, the US orange juice industry has been blending mango pulp for its natural sweet content that balances the acidity in orange juice. The most widely consumed fruit juice in the US is orange. And because of this widespread popularity of orange juice, its annual demand crosses approximately 500,000 MT. If one goes by the estimates, then the demand for the mango pulp used in this blending process in the coming years will only increase.

Shimla Hills  is known to be the prime producer of high-quality mango across the globe. You can place your order online today, and relish this tasty fruit all year round.

Mango’s sweet taste is finding a place in western markets

Indian mango pulp

Mangoes are about 50% of the total tropical fruits grown worldwide. Since 1990, the market for mango pulp grew exponentially which is expected to continue. India is the leader among major mango growers with widely recognized variety of mangoes (primarily Alphonso, Totapuri and Kesar) being used in the manufacturing of pulp.

India accounts for contributing approximately 67 percent of the total world export when it comes to processed mango product. That is almost half of the world production of mangoes. The bulk of this share goes to Middle East followed by Southeast Asia and North America.

Mango pulp is used as a major food ingredient in the making of mango juice, nectars, juice blends, dairy, bakery, baby food manufacturing, ice-creams etc. However, in recent years the popularity of mango has spread to the western markets with consumers showing interest in the taste. The US juice industry and fresh market has shown consistent interest in both fresh mango and its processed products. The US juice industry has been making more and more use of mango pulp in its orange juice blends.

The popularity for mango in the US market can be attributed to two reasons. Firstly, mango is new for the US consumers, who have begun to develop a taste for it. Secondly, the US orange juice industry has been blending mango pulp for it natural sweet content that balances the acidity in orange juice. The most widely consumed fruit juice in the US is orange. And because of this widespread popularity of orange juice, its annual demand crosses approximately 500,000 MT. If one goes by the estimates, then the demand for the mango pulp used in this blending process in the coming years will only going to increase.

 

The great Indian mango

The great Indian mango

Mango holds a cult value in India. Almost every state in India has a mango variety to offer and the natives are ferociously possessive about them. They will happily guide you on how to slice, dice, eat and enjoy mangoes or the kind of recepies you can make with it.

The mango season here starts in late March and peaks through June. Thereafter, mangoes begin to fade away from the market, leaving fans in want of more.

In a country having approximately 500 to 1000 mango cultivars, it is impossible to describe each of them. This time, I decided to visit the fruit market and see for myself the kind of mangoes picking up for this season.

I was fascinated to see mangoes in such huge quantities, stunned with so many shades. The entire fruit market was flooded with yellow, green and hints of sanguine. I once fancied the thought of relishing all the mangoes varieties available in the market and understand how taste differed.

I started picking mangoes of available varieties. Few of them I knew, while for others I carefully tagged each of them to keep track of the variety.

Honestly speaking, no matter how much I loved this treat, eating all these mangoes in day was beyond my reach. So I finished them over a span of week and observed the taste each time.

Alphonso was bit voluptuous with saffron-coloured pulp covered within sunshine yellow peel. Alphonso is truly ‘King of Mangoes’ with smooth, creamy taste and fibreless pulp. Thanks to Afonso de Albuquerque, a Portuguese nobleman who taught India the technique of grafting mango trees, we are now able to savour such extraordinary mango varieties.

Chaunsa could give Alphonso a run for money, but misses it chance nevertheless. Sher-Shah -Suri named his favorite mango ‘chausa’, to commemorate his win against Humayun at Chausa. This mango is not sliced, like other mangoes. The most traditional way of having Chaunsa is to suck the sweet, juicy pulp out of it.

Totapuri (‘tota’ means “parrot” in Hindi) just like Kesar and Alphonso is one of the main cultivars used for making mango pulp and other processed mango products. They have greenish outer skin and parrot like beak at the tip of the fruit. Not all mangoes taste sweet; Totapuri is an exception with piquant flavor. Its tangy taste and chewy texture tastes delicious with tempered seasoning of salt and chilli.

Dashehari or Dasheri is North India’s favourite mango. It is slightly bulgy and full of succulent sweet pulp that you can gulp down with each bite.  It is believed that Dasheri is the mother of all mango varieties in India that can be genetically traced to this very tree. Malihabad village in Uttar Pradesh is the largest producer of Dasheri mango.

Banganapalli from south India is Andhra Pradesh’s prime fibreless mango variety. It is a moderately juicy, firm and slightly oval shaped having flawlessly thin golden-yellow edible skin.

Kesar comes from Gujarat and is recognizable by golden coloured skin having green overtones. The tempting aroma is intense and hard to ignore. This mango has perfect blend of acidity and sweetness, making its taste unique.

Neelam is particularly famous in Hyderabad. It is small sized, oblong variety with tiny seed and a distinctively floral fragrance.

Peddarasalu or Rasapuri as known in Karnataka makes excellent variety for making mango juices and pulp. It tastes good, but it is very fibrous

Gulab Khas are enveloped in light yellow skin marked with a gorgeous blush. It grows extensively in Bihar and has a rare rosy flavor that refreshes your senses.

I would have loved to try more varieties, but I surrendered here. It was thrilling to be part of a season that brings with it a mania…an obsession among mango lovers.