With these easy-to-follow instructions, you can transform fresh or frozen mango into a batch of silky Mango Puree in just a few simple steps.
Fresh mango puree makes a delicious treat. It also freezes like a dream for future baked goods, cocktails, smoothies, and so much more.
If you ask me, mango is superior to all other fruits. The distinct sweet flavor and silky texture remind me of every succulent fruit condensed into one.
Imagine the consistency of a juicy, ripe peach plus the flavor profile of pineapple, apricot, and cantaloupe.
I’m not alone in my love for mango.
In fact, sweet mangoes are one of the most popular fruits in the world.
The natural creaminess makes it perfect for enjoying straight from the skin with a spoon and to puree until it becomes as rich and creamy as pudding. No dairy is necessary!
This smooth and silky mango puree comes in handy in cocktails, mocktails, sauces, dressings, desserts, and pie fillings.
In this post, I’ll show you how to make delicious mango puree for immediate use and to freeze for your future pureed mango needs.
Why You’ll Love This Recipe
Here are five reasons why this recipe is a keeper:
- Making mango puree with fresh mango is so easy that it’s hardly a recipe, and it’s even easier with frozen mango.
- You can serve this creamy puree as a topping for oatmeal, parfaits, crepes, and pancakes.
- This mango puree recipe is incredibly simple. All you need are mangos, a food processor (or blender), and less than 5 minutes of your time.
- Make it ahead and freeze it for other recipes. The usage possibilities are endless!
- It’s a great way to use up ripe mangoes during the mango season.
What You Will Need
- Mango – You can use fresh mangoes or frozen mango chunks.
- Food processor – You can also use a regular high-speed blender or an immersion blender.
- Fine mesh sieve – This is optional but highly recommended if you want a smooth puree.
Fresh vs. Frozen Mango
To make mango puree, you can use fresh mangoes or chunks of frozen mango.
As for the nutritional benefits, fresh and frozen mango are equally excellent sources of nutrients and dietary fiber.
If you use a bag of frozen mango chunks, you can almost guarantee it was frozen at its prime. If you use fresh mango, you’ll have to cut the fruit first, of course, but doing so is easier than it looks.
How to Make Mango Puree
Here are the step-by-step instructions on how to make mango puree in a blender:
Step 1: Prepare mango.
If using fresh mangos, wash them first, then remove the flesh from the pit and skin. Roughly chop the flesh.
If using frozen mangos, remove them from the freezer, transfer to a bowl and let it sit on the counter for a couple of hours. You can also thaw the mango overnight in the fridge or in the microwave in 10-15 second increments. There’s no need to strain the liquid once thawed.
Step 2: Puree mango.
Place the mango chunks in a food processor or blender. Give the pieces a few quick pulses, then increase the speed and blend until smooth.
Step 3: Strain puree.
In batches, strain the pureed mango in a mesh sieve, using a rubber spatula to push the puree through. This step is optional but results in a much smoother consistency.
Step 4: Store puree.
Transfer the puree to a glass jar with a tight lid, and keep it refrigerated for up to 3 days. Likewise, you can freeze the puree in smaller portions for up to 3 months and thaw it as needed.
Here are a few tips on how to make the best mango puree:
- Use perfectly ripe mangos. As the fruit matures, the sweetness intensifies, but you also don’t want to use over-ripened mangoes. When shopping, look for mangos free of discoloration and that give in a little when squeezed.
- Strain the mango pulp. Pushing the pureed mango through a sieve removes any stringy pulp and fibers making a silky smooth puree. If you prefer the discernable bits of pulp, skip this step.
- Adjust the sweetness. Remember, the riper your mango, the sweeter your puree. If you find that it isn’t quite sweet enough, feel free to blend in a drizzle of honey or maple syrup.
Ways to Use Mango Puree
Here are few ideas on how to use mango puree:
Baked goods – Make mango bread, mango cupcakes, or mango cheesecake. You can also use pureed mango as an alternative in baked desserts that call for applesauce or another fruit puree.
Sauces – The puree also comes in handy in savory foods like mango chicken, mango habanero wings, and mango salad dressing.
Drinks – Make mango martinis, mango margaritas, mango mojitos, or mango mimosas. Add a spoonful of mango puree to seltzer water for a quick boost of fruity flavor, or make a refreshing mango lassi or mango iced tea.
- Fridge: Freshly pureed mango can be kept in the refrigerator for 3-4 days.
- Freezing: To extend the shelf-life, freezing the puree is the way to go. I recommend freezing the puree in flexible ice cube trays and keeping the cubes frozen in a freezer-safe bag. That way, you can thaw only as much as you need.
Frequently Asked Questions
What can I use to make this if I don’t have a food processor or blender?
If your mangos are particularly ripe, you may find them easy to mash with a fork or potato masher.
Is mango good for juicing?
Mango is not that great to use in a juicer. But you can make homemade mango juice or mango nectar from this mango puree. Just dilute the puree with water or coconut water to the desired consistency. Add some ice cubes to make a refreshing summer drink.
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- 4 fresh medium mangoes or 1 pound frozen mango chunks
- If using fresh mangos, wash them and separate the flesh from the pit and skin. Chop the flesh into chunks and place into a food processor or blender. Pulse a few times and then process until smooth. Alternatively, you can use an immersion blender. Very ripe mangos can be mashed using a fork.
- If using frozen mangos, let the mango chunks thaw completely. Transfer to a food processor or blender. Pulse a few times and then process until smooth. Alternatively, you can use an immersion blender.
- In batches, transfer the pureed mango into a mesh sieve and push the puree through the sieve using a rubber spatula.
- Store the mango puree in a glass jar with a tight lid for up to 3 days. You can also freeze it in small portions and store in the freezer for up to 3 months. Thaw in the fridge overnight as needed.
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Nutrition InformationYield 6 Serving Size 1/4 cup
Amount Per Serving Calories 45Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 11gFiber 1gSugar 10gProtein 1g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.