Mango Purée
Ingredients
| Ingredient | Amount |
|---|---|
| very ripe mangoes (Alphonso, Kesar, Ataulfo or similar) | 2 large mangoes |
| water (optional, to loosen) | 0–30 ml |
Equipment: knife and board, blender, fine sieve, jar or ice-cube tray.
About this preparation
Southern Iran knows mango in two ways. In Minab in Hormozgan and around Chabahar in Baluchestan, mangoes grow in the heat. And in Abadan and Ahvaz, mango is the soul of street food: falafel and sambuseh (samosa) come drenched in anbeh, a tangy, spicy mango sauce brought over generations from India and Iraq.
This smooth purée is the base of Abadan Mango Heat, which captures that tangy, spicy street-food flavor in a glass.
How to make it
- Peel the mangoes and cut the flesh from the stones.
- Blend until completely smooth, adding a little water only if it’s too thick to blend.
- Pass through a fine sieve to remove fibers.
- Refrigerate, or freeze in 45 ml portions.
Yield and storage
- About 300 ml from 2 large mangoes.
- Refrigerate up to 2 days, or freeze up to 3 months (provisional).
Tips and troubleshooting
- Ripe means fragrant and soft; underripe mangoes are sour and fibrous.
- Canned mango pulp (Alphonso or Kesar, from Indian grocers) is consistent and excellent, but check the label: most are sweetened, so reduce syrup in the drink.
- Stringy purée: sieve it; some varieties are fibrous.
Different concepts of this preparation
1. Fresh mango purée
The recipe above. The house standard.
2. Canned pulp
Year-round and consistent. Note whether it is sweetened.
3. Anbeh-style tang
Stir a pinch of salt, a squeeze of lime and a tiny pinch of chili into the purée for a street-food edge.
Allergen note
No common allergens. Mango skin can irritate people sensitive to poison ivy; peel carefully.
Development notes
- Status: draft; compare fresh purée with canned pulp.