
100+ Years of Nation’s Trust in us
From the house of ITC which has been exporting high-quality organic and certified mango pulp to the US & to Europe for the last 15 years.
With its distinctive golden skin, deliciously sweet taste and natural aroma, the Alphonso mango is loved across the globe.
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.
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.
From the house of ITC which has been exporting high-quality organic and certified mango pulp to the US & to Europe for the last 15 years.
Offers natural aroma and smooth texture, without any sugar, colour or preservative, giving you complete freedom to innovate.
Made from the choicest Alphonso mangoes harvested from select orchards.
Adherence to International Food Safety Standards
*Claims are based on internal tests.
Applications vary from milk shakes and smoothies to desserts and sorbets.
Milk Shakes & Smoothies
Cakes
Ice-Cream
Cocktails
Sorbets
Total Time : 11-15 minutes | Cooking Time : 2-2.30 hours | Serve : 4
Total Time : 5-6 hours | Cooking Time : 6-10 minutes | Serve : 2
Total Time : 10 minutes | Cooking Time : 10 minutes | Serve : 2
Executive Chef, ITC Grand Bharat
I find the taste and flavour of ITC Master Chef 100% Natural Alphonso Mango Pulp reminiscent of real Alphonso mangoes. Texture of the pulp is smooth as satin and its aroma is identical to ripe and juicy Alphonso mangoes.
Base :
Filling :
Mango Jelly :
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.
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.
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.