Alphonso Mango

The King of Mangoes

With its distinctive golden skin, deliciously sweet taste and natural aroma, the Alphonso mango stands out from other varieties. Known for its versatile applications, this mango is a celebrated ingredient for renowned Master Chefs across the globe.

ITC Master Chef Mango Pulp is made from the choicest Alphonso mangoes harvested from select orchards. 
With ITC Master Chef’s 100% Natural Alphonso Mango Pulp, you can now enjoy your favourite Alphonso mango throughout the year.

The King of Mangoes

Alphonso Mango Pulp

Enjoy your favorite Alphonso mango throughout the year with ITC Master Chef. It is 100% Alphonso and 100% Natural without any added sugar or preservatives.

  • =

A can of ITC Master Chef Alphonso Mango Pulp (850g) contains 8-10 Alphonso Mangoes*

*Claim are based on internal tests.

Application

Applications vary from milk shakes and smoothies to desserts and sorbets.

ITC Master Chef Alphonso Mango Pulp

Choice of Master Chefs

Our Alphonso Mango Pulp is used by Master Chefs in their desserts and drinks. Watch to see how.

Recipes

Mango Cheesecake

Total Time : 11-15 minutes | Cooking Time : 2-2.30 hours | Serve : 4

Ingredients:
  • 150 g Marie Biscuits (17 crackers), or digestives, or other plain sweet biscuit
  • 100 g unsalted butter, melted
  • 2 tablespoon white sugar
  • 170 ml ITC Master Chef 100% Natural Alphonso Mango Pulp
  • 4 1/2 tsp gelatin powder
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Mango Sorbet

Total Time : 5-6 hours | Cooking Time : 6-10 minutes | Serve : 2

Ingredients:
  • ITC Master Chef 100% Natural - 2 ½ cups (125 ml) Alphonso Mango Pulp
  • Milk - ¼ cup
  • Sugar - 2 tbsps
  • Lemon juice - 1 tsp
  • Salt - 1 pinch
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Mango Lassi

Total Time : 10 minutes | Cooking Time : 10 minutes | Serve : 2

Ingredients:
  • 3 cups (150 ml) ITC Master Chef 100% Natural Alphonso Mango Pulp
  • 1 cup yogurt
  • 1/2 cup fresh cream
  • 1 teaspoon sugar, or to taste
  • 1/4 teaspoon cardamom powder
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Testimonials

Creative Visualization. Serving Suggestion.

Mango Cheesecake

  • Total Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves: 2 Persons
  • Level of Cooking: Moderate
  • Taste: Sweet

Ingredients

Base :

  • Marie biscuits (17 crackers), or digestives, or any other plain sweet biscuit - 150 g
  • Unsalted butter, melted - 100 g
  • White sugar - 2 tbsps

Filling :

  • ITC Master Chef 100% Natural Alphonso Mango Pulp -170 ml
  • Gelatin powder - 4 ½ tsps
  • Cold tap water - ½ cup / 125 ml
  • Cream cheese, softened - 500 g
  • Caster sugar (superfine white sugar) - 2/3 cup / 150g
  • Whipping cream - 300 ml

Mango Jelly :

  • ITC Master Chef 100% Natural Alphonso Mango Pulp - 20 ml
  • Gelatin powder - 3/4 tsp
  • Cold tap water - ¼ cup / 65 ml
  • Lemon juice - 1 tbsp

Instructions

  • Cake pan

    Use a 22 cm / 9" spring form pan (or similar size). Turn the base upside down (for ease of removal later).

    Place a square sheet of baking paper on the base, then secure in spring form pan with excess paper hanging out on sides.

    Grease sides with butter and line with paper.

  • Biscuit base

    Blend crackers into fine crumbs in a food processor.

    Add butter and sugar, mix until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.

  • Filling

    Put water in a heatproof bowl. Sprinkle gelatin evenly over surface. Stir to partly dissolve. Set aside for 5 minutes till it turns gummy.

    Microwave 15 seconds, stirring in between. Stir until dissolved. Cool for 5 minutes.

    Measure out 3/4 cup and reserve for mango jelly, set aside.

    Add cream cheese, cream, sugar and gelatin mixture into food processor. Blend for 30 seconds or so until smooth.

    Pour into cake pan. Refrigerate for 3+ hours until top is set.

  • Mango Jelly

    Pour water into bowl, sprinkle over gelatin. Leave for 5 minutes. Microwave for 10 sec, stir well until granules dissolved. Set aside for 5 minutes to cool.

    Place ITC Master Chef 100% Natural Alphonso Mango Pulp and lemon in a bowl. Pour it over gelatin and whisk well.

    Pour the mixture over cheesecake filling. Tilt cake around to spread.

    Refrigerate for 12 hours.

    Release pan sides, then use overhung paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.

  • Decorations

    Place cream, vanilla and sugar in a bowl. Whip until the cream is soft.

    Pile it over the center of the cheesecake.

    Top with more chopped mangoes and ITC Master Chef 100% Natural Alphonso Mango Pulp and serve.

Mango Sorbet

  • Total Time: 5-6 hours
  • Cooking Time: 6-10 minutes
  • Serves: 2 Persons

Ingredients

  • ITC Master Chef 100% Natural Alphonso Mango Pulp - 2 ½ cups (125 ml)
  • Lemon juice - 1 tsp
  • Sugar - 2 tsps
  • Milk - ¼ cup
  • Salt - 1 pinch

Instructions

  • Step 1

    Blend milk, sugar and ITC Master Chef 100% Natural Alphonso Mango Pulp together to form a smooth mixture.

  • Step 2

    Heat this mango mixture in a non-stick pan and bring to boil. Add lemon juice and mix. Take off heat and cool to room temperature.

  • Step 3

    Transfer the mango mixture in a container, cover and freeze for 5-6 hours.

  • Step 4

    Scoop and serve.

Mango Lassi

  • Total Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves: 2 Persons

Ingredients

  • ITC Master Chef 100% Natural Alphonso Mango Pulp - 2 ½ cups (125 ml)
  • Yogurt - 1 cup
  • Fresh cream - ½ cup
  • Sugar, or to taste - 1 tsp
  • Cardamom powder - ¼ tsp
  • Ice cubes - 4-5

Instructions

  • Step 1

    Blend together yogurt, mango pulp, fresh cream, sugar, cardamom powder and ice cubes until smooth.

  • Step 2

    Pour Alphonso mango Lassi into glasses. Garnish with pistachios and saffron strands (optional).

  • Step 3

    Serve chilled.