Desai Bandhu Ambewale Mango Pulp
Upset that summer is over and you can't enjoy your fresh mangoes anymore? With this Ratnagiri Mango Pulp, not anymore! Enjoy the delicious Hapoos mangoes throughout the year.
Can be used in cakes, milkshake, mango halwa, mango rice, or any other recipe to add that mango flavour to your dish!
This box contains 96% pure Alphonso mango pulp and less than 5% added sugar for optimum sweetness. This delicious and pure Mango Pulp is made from the best alphonso mangoes from Ratnagiri.
Ratnagiri alphonso is also known as the king of mangoes and is exported all over the world for its rich taste, aroma and quality. This pulp tastes exactly like fresh mangoes and nothing else. It can be used to bake cakes, make milkshakes, mango juices, mocktails or just eaten as Aamras.
It contains 100% Natural Ratnagiri mango fruit content.
Also Known As: Aam ras, Mango shavings, hapus, apooz, hafooz, aphooz, alfanso, alphanso mavina rasa, mango squash, mango extracts, mango ras, amba pulp
Net weight: 200 gms, 850 gms
Shelf Life: 24 Months
Storage Information: After opening the tin, transfer the contents in glass or stainless steel container and refrigerate. Please store the packed tin in Cool, Dry and Hygienic condition.
Preservative Disclaimer: Contains no added preservative, and no additives.
Taste Profile: Sweet Pulp
Located: Pune, Maharashtra
The veins of the rich Chitale legacy trace back to 1939, founded by the visionary Late Shri. Bhaskar Ganesh Chitale at Bhilawadi in Sangli district. A foundation strongly engraved in the ethos of quality, excellence, and superior customer service has enabled the company to expand to international markets. The company currently exports its range of products to countries across the European Union, USA, South East Asia, and Australia.
Having consistently delivered a tasteful, fresh, and nourishing experience for more than 80 years, the company has successfully crafted a brand identity that's truly unique!
Recipes/Ways to Use:
Mango Kalakand - Recipe:
Desai Bandhu’s Mango pulp – ½ cup
Paneer – 1 cup
Almonds – 4
Pistachio – 8
Green cardamom – 4
Thinly slice almonds and pistachios and make powder of cardamom.
Crumble the paneer with hand.
Take a pan, add mango pulp and sugar.
Cook it until the sugar melts and mango pulp becomes thick.
Add paneer in the cooked mango pulp and stir continuously until it becomes thick.
Add almond and pistachios in the mixture as well.
Cook until it gets thick consistency.
Turn off the gas and add cardamom powder in the mixture.
Grease plate with ghee and pour the kalakand mixture evenly with ¾ inch thickness in square shape.
It takes 2-3 hours to freeze the kalakand.
Once it freezes, cut it in to any shape or size as per your desire.
Mango kalakand is ready.