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Things you can make with
Mango Purée

There’s nothing like the flavour of fresh fruit to bring a recipe to life, and our mango purées give you all the benefits, with faster
preparation and simpler storage than using fresh mangoes.

With four varieties of shelf-stable Pente Vuna mango purée to choose from, the following recipes provide a range of cooking ideas and
insights into which will give you the best results.

Here’s an overview of the recipes provided below (click your preferred recipe to go straight there or keep reading for more info on our fruit purée varieties)

Mango Lassi

Mango Sorbet

Mango Smoothie

Mango Ice Cream

Mango Salsa

Mango Chutney

Mango Jam

Mango popsicles

Mango mousse

Mango salad dressing

Mango margarita

Mango Chia Pudding

Mango Barbecue Sauce

Mango Coconut Rice Pudding

Mango Curry Sauce

Mango Cheesecake

Mango chicken

Introducing our Mango Purée Varieties

Kesar, Sindhura, Totapuri, and Western Alphonso are all popular varieties of mangoes that differ in terms of their appearance, flavour, and texture.

Kesar Mango Purée

Kesar mangoes are oval-shaped, medium-sized, and have a golden yellow colour when ripe.

They are sweet, juicy, and have a unique aroma that makes them popular for use in desserts and drinks.

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kesar-mango-puree
sindhura

Sindhura Mango Purée

Kesar mangoes are oval-shaped, medium-sized, and have a golden yellow colour when ripe.

They are sweet, juicy, and have a unique aroma that makes them popular for use in desserts and drinks.

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Totapuri Mango Purée

Totapuri mangoes are large, oblong-shaped, and have a distinct pointed end.

Being not as sweet as other varieties, with a tangy, slightly sour flavour, they are often used in cooking. Totapuri mango purée is well suited for chutneys, pickles, and curries.

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totapuri
western-alfonso-mango-tree

Western Alphonso Mango Purée

Western Alphonso mangoes are known for their rich, creamy, and sweet flesh. They have a golden yellow skin, which makes for a vibrant coloured purée.

Western Alphonso mango purée is popular for use in desserts, drinks, and sauces and is often referred to as the “king of mangoes.”

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Which mango purée is right for your recipe?

In summary, Kesar and Sindhura mango purées are both sweet and juicy and are often used in desserts and drinks, while Totapuri mango purée has a tangy and sour flavour and is used in cooking. Western Alphonso mango purée is known for its creamy texture and is popular in desserts and sauces.

#1 Mango Lassi:

Mango lassi is a popular Indian drink made with fresh mango purée, yoghurt, milk, and sugar or honey.

Mango Lassi Recipe:

INGREDIENTS:
  • 1 cup Pente Vuna Mango Purée
  • 1 cup plain yoghourt
  • 1/2 cup milk
  • 1-2 tbsp sugar (optional)
  • 1/4 tsp ground cardamom (optional)
  • Ice cubes
Instructions:
    1. In a blender, combine the mango purée, yoghurt, milk, sugar (if using), and cardamom (if using). Blend until smooth.
    1. Add ice cubes and blend again until smooth and frothy.
    1. Pour into glasses and serve cold.
mango-lassi

Which mango purée variety is best for mango lassi?

The best mango variety for mango lassi is one that is sweet, juicy, and has a rich flavour. Here are some popular mango varieties that are great for making mango lassi:

    1. Western Alphonso mango purée: Known for its rich and creamy texture, and its sweet and aromatic flavour, making it perfect for making mango lassi.
    1. Kesar mango purée: Has a sweet and juicy flesh with a unique aroma that makes it perfect for making mango lassi. It has a bright orange colour and a smooth texture, which makes the lassi creamy and smooth.

#2 Mango Sorbet:

Mango sorbet is a refreshing and fruity dessert that is perfect for hot summer days.

Mango Sorbet Recipe:

INGREDIENTS:
Instructions:
    1. In a saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves, stirring occasionally.
    1. Add ice cubes and blend again until smooth and frothy.
    1. In a blender, combine the mango purée, sugar syrup, and lemon juice. Blend until smooth.
    1. Pour the mixture into a shallow dish and freeze for 2-3 hours, stirring occasionally to break up any ice crystals.
    1. Serve scoops of sorbet in bowls or glasses.
mango-sorbet

Which mango purée variety is best for mango sorbet?

The best mango variety for mango sorbet is one that is sweet, juicy, and has a strong mango flavour. This makes the Western Alphonso mango purée particularly well suited for a smooth and creamy mango sorbet.

#3 Mango Smoothie:

A healthy and delicious drink made with mango purée, milk, yoghurt, and honey.

Mango Smoothie Recipe:

INGREDIENTS:
Instructions:
    1. In a blender, combine the mango purée, milk, yoghurt, honey, and vanilla extract. Blend until smooth.
    1. Add ice cubes and blend again until smooth and creamy.
    1. Pour into glasses and serve immediately.
mango-smoothie

Which mango purée variety is best for mango smoothies

All four of our mango purée varieties – Western Alphonso, Kesar, Totapuri, and Sindhura – can be used for making mango smoothies, depending on personal preference.

Western Alphonso and Kesar mangoes have a creamy and sweet flavour, which can make for a rich and delicious smoothie.

Totapuri mangoes have a tangy and slightly sour taste, which can add a unique flavour to the smoothie. Sindhura mangoes are known for their juicy and sweet flavour, making them an excellent option for a refreshing smoothie. Ultimately, the choice of mango purée variety for the smoothie will depend on the desired taste and flavour profile.

#4 Mango Ice Cream:

A creamy dessert made with mango purée, cream, sugar, and milk.

Mango Ice Cream Recipe:

INGREDIENTS:
Instructions:
    1. In a saucepan, heat the cream, milk, and sugar over medium heat until the sugar dissolves, stirring occasionally.
    1. Remove from heat and let cool.
    1. In a blender, combine the mango purée and vanilla extract. Blend until smooth.
    1. Add the cooled cream mixture to the blender and blend again until well combined.
    1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
    1. Transfer the ice cream to a container and freeze for several hours or until firm.
    1. Serve scoops of ice cream in bowls or cones.
mango-ice-cream

Which mango purée variety is best for mango ice cream

Western Alphonso and Kesar are best suited for making mango ice cream. These varieties have a rich, creamy, and sweet flavour that pairs well with the creaminess of ice cream.

#5 Mango Salsa:

A tangy and spicy condiment made with mango purée, chopped onions, tomatoes, cilantro, lime juice, and chilli peppers.

Mango Salsa Recipe:

INGREDIENTS:
  • 1 cup Pente Vuna Mango Purée
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • 1/4 cup chopped cilantro
  • 1-2 tbsp lime juice
  • 1-2 tsp finely chopped chilli pepper (optional)
  • Salt and pepper to taste
Instructions:
    1. In a bowl, combine the mango purée, onion, tomato, cilantro, lime juice, and chilli pepper (if using). Mix well.
    1. Season with salt and pepper to taste.
    1. Serve the salsa with tortilla chips, grilled meats, or fish.
mango-salsa

Which mango purée variety is best for mango salsa

For making mango salsa, the best mango purée variety is one that is juicy, sweet, and slightly tangy, with a firm texture that holds up well in the salsa. Both Kesar and Western Alphonso mango purées are excellent choices for making mango salsa, as they have a sweet and tropical flavour that compliments the other ingredients in the salsa.

#6 Mango Chutney:

A sweet and savoury condiment made with mango purée, vinegar, sugar, and spices.

Mango chutney recipe

INGREDIENTS:
  • 2 cups Pente Vuna Mango Purée
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1/4 cup chopped onion
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp red pepper flakes
  • Salt to taste
mango-chutney
Instructions:
    1. In a saucepan, heat the vinegar and sugar over medium heat until the sugar dissolves, stirring occasionally.
    1. Add the mango purée, chopped onion, minced garlic, grated ginger, mustard seeds, cumin seeds, red pepper flakes, and salt to the pan. Stir well to combine.
    1. Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking.
    1. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture thickens and reduces by about half. This will take around 30-45 minutes.
    1. Once the chutney has thickened, remove it from the heat and let it cool.
    1. Transfer the chutney to a jar or container with a tight-fitting lid. It will keep in the refrigerator for up to a month.
    1. . Serve the mango chutney as a condiment with Indian dishes like curry, or use it as a topping for burgers or sandwiches.

Which mango purée variety is best for mango chutney

For making mango chutney, the best mango purée variety is one that has a slightly tart and tangy flavour. Totapuri and Sindhura mango purées are ideal choices for making mango chutney, as they have a tangy and slightly sour flavour that pairs well with the spices used in chutney.

Kesar and Western Alphonso mango purées have a sweeter and more aromatic flavour, which may not be as well suited to making chutney. However, if you prefer a sweeter chutney, then these varieties can also be used, but you may need to adjust the spices and seasonings accordingly.

#7 Mango Jam:

A sweet spread made with mango purée, sugar, and lemon juice.

Mango jam recipe

INGREDIENTS:
Instructions:
    1. In a large saucepan, combine the mango purée, sugar, lemon juice, and grated ginger (if using). Stir well to combine.
    1. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
    1. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring frequently, until the mixture thickens and reduces in volume. You can check if the jam is ready by doing a plate test: spoon a small amount of the jam onto a cold plate and let it cool for a minute. If it sets and doesn't spread, the jam is ready.
    1. Once the jam is ready, remove it from the heat and let it cool for a few minutes.
    1. Transfer the jam to sterilised jars or containers, leaving a little bit of space at the top for expansion during storage.
    1. Store the jars of mango jam in the refrigerator for up to a month, or process them in a water bath canner for longer storage.
    1. Serve the mango jam on toast, crackers, or as a topping for yoghurt or ice cream. Enjoy!
mango-jam

Which mango purée variety is best for mango jam

For making mango jam, the best mango purée variety is one that is sweet and has a firm texture. The Western Alphonso and Kesar mango purées are both excellent choices because of their sweet and aromatic flavour profiles. They are naturally high in pectin, which helps the jam to set properly.

Totapuri and Sindhura mango purées have a more tangy and sour flavour, which may not be ideal for a sweet jam. However, if you prefer a tangier flavour profile for your jam, then these varieties can also be used, but you may need to add extra pectin to help the jam set properly.

#8 Mango Popsicles:

A fun and refreshing frozen treat made with mango purée, sugar, and water.

Mango popsicles recipe

INGREDIENTS:
Instructions:
    1. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then remove from heat and let it cool.
    1. In a blender, combine the mango purée, lime juice, and cooled sugar syrup. Blend until smooth.
    1. Pour the mixture into popsicle moulds, leaving a little bit of space at the top for expansion during freezing.
    1. Insert popsicle sticks into the moulds and freeze for at least 4 hours, or until completely frozen.
    1. To remove the popsicles from the moulds, run the moulds under warm water for a few seconds to loosen the popsicles.
    1. Serve the mango popsicles immediately, or store them in the freezer in an airtight container for up to a month.

Enjoy these refreshing and delicious mango popsicles on a hot day!

mango-popsicles
The number of popsicles this recipe will make depends on the size of your popsicle moulds. On average, this recipe should make about 6-8 standard-sized popsicles. However, if you have smaller or larger moulds, the number of popsicles will vary accordingly.

Which mango purée variety is best for mango popsicles

The Western Alphonso and Kesar mango purées are often preferred for this recipe because of their sweet and aromatic flavour profiles.

The Western Alphonso mango purée has a unique flavour that is both sweet and tart, which makes it an excellent choice for popsicles. Similarly, Kesar mango purée has a rich, sweet, and aromatic flavour that also works well for popsicles.

#9 Mango Mousse:

A light and fluffy dessert made with mango purée, cream, sugar, and gelatin.

Mango mousse recipe

INGREDIENTS:
  • 2 cups Pente Vuna Mango Purée
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 envelope unflavored gelatin (about 2 1/4 tsp)
  • 1/4 cup cold water
  • Whipped cream for garnish (optional)
Instructions:
    1. In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Set aside.
    1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for a minute or two until it becomes soft.
    1. In a saucepan, heat the mango purée over medium heat until it starts to simmer. Remove from heat.
    1. Add the softened gelatin to the warm mango purée and stir until it dissolves completely.
    1. Pour the mango purée mixture into a mixing bowl and let it cool to room temperature.
    1. Once the mango purée has cooled, fold in the whipped cream gently until it is fully incorporated.
    1. Spoon the mango mousse into serving dishes, cover with plastic wrap, and refrigerate for at least 2-3 hours, or until set.
    1. Garnish with fresh mango slices and whipped cream, if desired, and serve chilled.
    1. Enjoy this creamy and fruity mango mousse as a delicious dessert!
mango-mousse

Which mango variety is best for mango mousse?

The best mango variety for mango mousse is one that has a sweet and fragrant flavour, a smooth and creamy texture, and a vibrant colour. This makes the Western Alphonso and Kesar mango purées your best options.

The additional advantage of using Pente Vuna shelf-stable mango purées for your mousse is that they are made from fully ripened fruit. This maximises the natural sweetness, fragrance and flavour, as well as providing access to preservative free mango all year round.

#10 Mango Salad Dressing:

A tangy dressing made with mango purée, vinegar, honey, and mustard.

Mango salad dressing recipe

INGREDIENTS:
  • 1/2 cup Pente Vuna Mango Purée
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
Instructions:
    1. In a mixing bowl, whisk together the mango purée, apple cider vinegar, honey, and minced garlic until well combined.
    1. Slowly drizzle in the olive oil while whisking continuously, until the dressing is emulsified and smooth.
    1. Season with salt and pepper to taste.
    1. Serve the mango salad dressing over your favourite salad greens or grilled vegetables.
Enjoy this sweet and tangy mango salad dressing as a delicious and healthy addition to your meals!
mango-salad-dressing

Which mango purée variety is best for mango salad dressing

When it comes to making mango salad dressing, any variety of mango purée can be used, depending on personal preference. However, the Western Alphonso and Kesar mango purées are generally preferred because of their rich and sweet flavour profiles.

The Western Alphonso mango purée is known for its unique flavour that is a perfect balance of sweetness and tartness, which makes it an excellent choice for salad dressings. On the other hand, Kesar mango purée has a rich, sweet, and aromatic flavour that also works well with salad dressings, especially if you want a slightly sweeter dressing.

Totapuri and Sindhura mango purées have a more tangy and sour flavour, which may not be ideal for a sweet salad dressing. However, if you prefer a more tangy and sour flavour, these mango varieties can be used as well.

Ultimately, if you prefer a sweeter dressing, then Kesar or Western Alphonso mango purées are a good choice, while those who prefer a tangier dressing may prefer Totapuri or Sindhura mango purée.

#11 Mango Margarita:

A fruity cocktail made with mango purée, tequila, lime juice, and triple sec.

Mango margarita recipe

INGREDIENTS:
  • 2 cups Pente Vuna Mango Purée
  • 1 cup tequila
  • 1/2 cup fresh lime juice
  • 1/4 cup orange liqueur (such as Cointreau or Triple Sec)
  • 1/4 cup simple syrup (made by dissolving 1/4 cup sugar in 1/4 cup water over medium heat, then cooling)
  • Ice
  • Lime wedges and coarse salt for rimming (optional)
Instructions:
    1. Rim the glasses with coarse salt, if desired. Rub the rim of each glass with a lime wedge, then dip the rim into a small plate of salt.
    1. In a blender, combine the mango purée, tequila, lime juice, orange liqueur, and simple syrup. Add a few handfuls of ice and blend until smooth.
    1. Pour the mango margarita mixture into the salt-rimmed glasses and serve immediately, garnished with lime wedges if desired.
Enjoy this refreshing and fruity mango margarita as a delicious cocktail!

Mango Margarita Mocktail

mango-margarita
For those who prefer to make a non-alcoholic version of the mango margarita, also known as a mango mocktail, simply omit the tequila and orange liqueur from the above recipe

Which mango purée variety is best for mango margarita

When it comes to making mango margaritas, a sweet and juicy mango variety with a bright, bold flavour is preferred. This is because the mango will be the star ingredient in the margarita, and its flavour and sweetness will be prominent.

For this reason, we recommend using Western Alphonso or Kesar mangoes for this recipe.

Kesar and Alphonso mangoes are high in natural sugars, which means that they provide sweetness to the margarita without the need for additional sweeteners. This is important because margaritas are typically made with a sour component, such as lime juice, and a sweet component, such as simple syrup or triple sec. By using ripe Kesar or Western Alphonso mangoes, you can achieve a balanced sweetness without the need for additional sweeteners, resulting in a more natural and healthier drink.

#12 Mango Chia Pudding:

A healthy and filling dessert made with mango purée, chia seeds, and coconut milk.

Mango chia pudding recipe

Here’s a recipe for a healthy and delicious mango chia pudding:
INGREDIENTS:
  • 1 cup unsweetened almond milk
  • 1/4 cup chia seeds
  • 1/4 cup Pente Vuna Mango Purée
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • Fresh almond slices for topping (optional)
Instructions:
    1. In a mixing bowl, whisk together the almond milk, chia seeds, mango purée, honey, and vanilla extract until well combined.
    1. Let the mixture sit for a few minutes, then whisk again to make sure the chia seeds are fully incorporated and not clumping together.
    1. Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or overnight, until the mixture thickens and sets into a pudding-like consistency.
    1. Once the mango chia pudding has set, spoon it into serving dishes and top with sliced almonds, if desired.
Enjoy this healthy and satisfying mango chia pudding as a delicious and nutritious dessert or breakfast option!
mango-chia-pudding

Which mango purée variety is best for mango chia pudding

Kesar and Western Alphonso mangoes are well suited to making mango chia pudding due to their unique combination of sweetness, fragrance, and smooth, creamy texture. Both of these mango varieties have a rich, aromatic flavour that adds a delicious taste and aroma to the chia pudding.

Additionally, Kesar and Alphonso mangoes are high in natural sugars, which provides sweetness to the chia pudding without the need for additional sweeteners. This is especially beneficial for those who are looking for a healthier alternative to traditional sweet desserts.

#13 Mango Barbecue Sauce:

A sweet and smoky sauce made with mango purée, ketchup, vinegar, and spices.

Mango barbecue sauce recipe

Here’s a recipe for a sweet and tangy mango barbecue sauce that’s perfect for grilling:
INGREDIENTS:
  • 2 cups Pente Vuna Mango Purée
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
Instructions:
    1. In a saucepan, whisk together the mango purée, ketchup, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper.
    1. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let the sauce cook for 15-20 minutes, stirring occasionally, until it thickens and the flavours meld together.
    1. Remove the sauce from heat and let it cool slightly.
    1. Use the mango barbecue sauce to baste your favourite grilled meats, such as chicken, pork, or shrimp, during the last few minutes of cooking.
Enjoy this delicious and flavorful mango barbecue sauce as a tasty addition to your summer grilling!
mango-bbq-sauce

Which mango purée variety is best for mango barbecue sauce

For the tanginess to best balance the sweetness of the sauce, we recommend Totapuri mango purée for this recipe.

#14 Mango Coconut Rice Pudding:

A creamy and tropical dessert made with mango purée, coconut milk, rice, and sugar.

Mango Coconut Rice Pudding recipe

Here’s how to make a creamy and indulgent rice pudding using mango purée
INGREDIENTS:
  • 1 cup white rice
  • 1 can (13.5 oz) coconut milk
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup Pente Vuna Mango Purée
  • 1/2 tsp vanilla extract
  • 1/4 cup shredded coconut flakes
Instructions:
    1. In a medium saucepan, combine the white rice, coconut milk, sugar, and salt. Bring the mixture to a boil over high heat, then reduce the heat to low and let the rice simmer, covered, for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
    1. Once the rice is cooked, stir in the mango purée and vanilla extract until well combined.
    1. Add the shredded coconut flakes to the rice mixture and stir until evenly distributed.
    1. Transfer the mango coconut rice pudding to a serving dish and let it cool to room temperature.
    1. Once the rice pudding is cool, refrigerate it for at least 2-3 hours, or overnight, until it's fully chilled and set.
Enjoy this delicious and indulgent mango coconut rice pudding as a dessert or breakfast treat!
coconut-rice-pudding

Which mango purée variety is best for mango coconut rice pudding

For mango coconut rice pudding, the sweetness and flavour of the mango will be prominent in the pudding.

Because of this, we recommend using Western Alphonso mango purée. It’s sweet, fragrant flavour with notes of honey and apricot are perfect for this dish.

Kesar mango purée is another good option for this and other rice puddings.

#15 Mango Curry Sauce:

A flavourful sauce made with mango purée, curry powder, coconut milk, and ginger.

Mango curry sauce recipe

Here’s a recipe for a flavorful and creamy mango curry sauce that’s perfect for adding to your favourite dishes:
INGREDIENTS:
  • 2 cups Pente Vuna Mango Purée
  • 1/2 cup coconut milk
  • 1/4 cup vegetable broth
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp ginger powder
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
Instructions:
    1. In a saucepan, combine the mango purée, coconut milk, vegetable broth, curry powder, cumin, ginger powder, garlic powder, cayenne pepper, salt, and pepper.
    1. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let the sauce cook for 10-15 minutes, stirring occasionally, until it thickens and the flavours meld together.
    1. Remove the sauce from heat and let it cool slightly.
    1. Use the mango curry sauce as a topping for grilled chicken, fish, or vegetables, or as a sauce for rice or noodles.
Enjoy this delicious and flavorful mango curry sauce as a tasty addition to your favourite meals!
mango-curry-sauce

Which mango purée variety is best for mango curry sauce

When it comes to making mango curry sauce, a mango variety that is slightly tangy is preferred. This is because the tanginess in the mango helps balance the sweetness in the sauce.

This makes Totapuri mango purée, with its slightly tangy taste, our recommended choice for this sauce. It is commonly used in Indian cuisine to make chutneys and curries.

#16 Mango Cheesecake

Here’s a recipe for a delicious mango cheesecake using mango purée:
INGREDIENTS:
  • 2 cups Arnott’s Marie or shredded wheatmeal biscuit crumbs
  • 1/2 cup unsalted butter, melted
  • 3 (226g) packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) vanilla extract
  • 1 cup Pente Vuna Mango Purée
  • Whipped cream and mango purée for topping (optional)
Instructions:
    1. Preheat the oven to 160°C.
    1. In a mixing bowl, combine the biscuit crumbs and melted butter. Press the mixture into the bottom of a 23 cm springform pan. Bake for 10 minutes, then remove from the oven and let cool.
    1. In a separate mixing bowl, beat the cream cheese and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mango purée.
    1. Pour the cheesecake mixture into the prepared crust. Smooth the top with a spatula.
    1. Bake the cheesecake for 50-60 minutes or until the centre is set. Remove from the oven and let cool for 10 minutes.
    1. Run a knife around the edge of the cheesecake to loosen it from the pan. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours or overnight.
    1. Once chilled, remove the cheesecake from the pan and transfer it to a serving plate. Top with whipped cream and a drizzle of mango purée, if desired.
Enjoy your delicious mango cheesecake!
mango-cheesecake

Which mango purée variety is best for mango cheesecake

For making mango cheesecake, any sweet mango variety can be used. However, Western Alphonso mango purée, known for its rich colour, sweet and flavourful taste is particularly well suited.

#17 Mango Chicken

INGREDIENTS:
  • 1 kg chicken breast, diced
  • 1 cup Pente Vuna Mango Purée
  • 1/2 cup plain Greek yoghurt
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)
Instructions:
    1. In a large bowl, whisk together the mango purée, Greek yoghurt, olive oil, onion, garlic, coriander, cumin, cinnamon, turmeric, cayenne pepper, salt, and pepper.
    1. Add the diced chicken breast to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight.
    1. Preheat the oven to 190°C.
    1. Place the chicken and marinade in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through.
    1. Sprinkle with fresh cilantro (optional) and serve hot with rice or naan bread.
Enjoy your delicious Mango Chicken!
mango-chicken

What mango purée is best for mango chicken?

When it comes to making mango curry, the choice of mango variety can have a significant impact on the final taste of the dish.

Kesar and Western Alphonso mangoes are the best options for mango curry, with Kesar being slightly more preferable due to its sweeter and more aromatic flavor. The lower fibre content of Kesar also makes it a little easier to incorporate into the sauce.

What will you make with your mango purée?

From juices to curries and sauces, mango is a highly versatile ingredient. With shelf-stable purées, you have the opportunity to have fresh, full-flavoured mango available all year round.

Need to get mango purée to make your favourite recipe or mango dish? Check out our range here.

buy mango purée
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