Mangoes

Mango Pulp
To make pulp the Indian Ratnagiri Alphonso and Paayri or Raspuri are the best varieties.

Method

Choose fully ripe, very healthy mangoes, and wash and clean fruit very well.
Place thumb over the base and hold mango firmly between thumb and finger from base to tip.
Now soften the fruit with the other hand by rotating the mango and applying pressure at the same time.
When fully softened, snip off base with hand.
Push out and empty contents (stone and all) into a deep dish.
Discard skin.
Put some water in a smaller dish. Place squeezed off stones in this.
When all mangoes are done with, rinse out stones in water in which they are soaking.
Add to the remaining pulp.
Run a handmixie through the mixture to get either a smooth or grainy texture as desired.

Fact About Mango

Description : Size is medium to large and its shape is oval to oblong with a round tip. Yellow-Orange in colour with a red blush. The size is medium to large and its shape is a plump oval. Yellow in colour with crimson blush.

Preparation Tips & Usage
Keep unripe mangoes at room temperature to ripen, which may take up to 1 week. Mangoes can be served fresh in salads and are excellent when used in a stir-fry or other meat dishes. Can also be cooked in breads and muffins. Mangoes can be frozen and used in jams. Mangoes are usually available from November until

Storage
A paper bag might help them ripen sooner, but they will not ripen at temperatures below 55 degrees F. Ripe mangoes can be kept in the refrigerator for up to 2 weeks, or they can frozen, dried, cooked in syrup or puréed.