THE MANGOPETEE KITCHEN

Delicious Mango Recipes

Turn your favorite Alphonso mango pulp into refreshing drinks and irresistible desserts with these easy recipes.

REFRESHING & CREAMY
MANGOPETEE® RECIPES Sweetened Mango Lassi
RECIPE 01 MADE WITH LOVE

Sweetened Mango Lassi

A creamy and refreshing mango lassi made with MangoPetee mango pulp, yogurt and a hint of cardamom.

✓ 2–2.5 litres · 8–10 servings

✦ Ingredients

  • 850 g mango pulp
  • 750 g plain yogurt
  • 250–400 ml cold milk, depending on desired thickness
  • 3–5 tbsp sugar (optional), to taste
  • ½ tsp ground cardamom (optional)
  • 1–2 cups ice
  • Pinch of salt (optional)

✦ How to Make It

  1. Add mango pulp, yogurt, 250 ml milk, sugar and cardamom to a blender.
  2. Blend until completely smooth.
  3. Add more milk if it’s too thick.
  4. Add ice and blend briefly.
  5. Taste and adjust sugar or milk.
✨
Chef's Tip

Adjust the milk gradually to achieve your preferred thickness.

RICH & DELICIOUS
MANGOPETEE® RECIPES Alphonso Mango Milkshake
RECIPE 02 MADE WITH LOVE

Alphonso Mango Milkshake

A smooth and creamy mango milkshake made with MangoPetee® Alphonso Mango Pulp and chilled whole milk.

✓ Approximately 10–12 servings

✦ Ingredients

  • 850 g MangoPetee® Alphonso Mango Pulp
  • 1.5–2 litres chilled whole milk
  • 2–4 tbsp sugar, only if needed
  • ½ tsp cardamom powder
  • Ice cubes, optional
  • Pistachios or almonds for garnish, optional

✦ How to Make It

  1. Blend the mango pulp with about 1.5 litres of chilled milk until smooth and creamy.
  2. Add more milk gradually to reach your preferred consistency.
  3. Taste before adding sugar, especially if using sweetened pulp.
  4. Add cardamom, blend briefly, and serve chilled.
✨
Chef's Tip

For a richer restaurant-style shake, replace 250–300 ml of the milk with vanilla ice cream.

HOMEMADE INDULGENCE
MANGOPETEE® RECIPES Alphonso Mango Ice Cream
RECIPE 03 MADE WITH LOVE

Alphonso Mango Ice Cream

Make rich and creamy homemade mango ice cream using one full 850 g tin of MangoPetee® Alphonso Mango Pulp.

✓ 3–3.5 litres · Freeze for 6–8 hours

✦ Ingredients

  • 850 g MangoPetee® Alphonso Mango Pulp, chilled
  • 2 cups (475 ml) heavy whipping cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • ½ tsp cardamom powder, optional
  • Chopped pistachios or almonds, optional

✦ How to Make It

  1. Whip the cold heavy cream until stiff peaks form.
  2. In a separate bowl, combine the mango pulp and condensed milk.
  3. Gently fold the whipped cream into the mango mixture until smooth and evenly combined.
  4. Add cardamom if desired.
  5. Transfer to a freezer-safe container, cover, and freeze for 6–8 hours or overnight.
  6. Let it sit at room temperature for about 5–10 minutes before scooping.
✨
Chef's Tip

If your MangoPetee pulp is already sweetened, start with ½–¾ can condensed milk, taste and adjust. For unsweetened pulp, the full can usually works better.

Ready to create something delicious?

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