Mango pulp

Mango pulp is the internal and fleshy part of the mango fruit, a tropical fruit highly valued for its sweet flavor and its soft and juicy texture. It is obtained by removing the skin and pit of the mango, leaving only the edible pulp, which can be used both fresh and to prepare juices, desserts, sauces, smoothies, and other dishes.

The mango is native to South Asia, especially India and Myanmar, although today it is cultivated in many tropical and subtropical regions of the world, including Latin America, where it is very common in the local cuisine.

Properties: Mango pulp is rich in vitamins A, C, and B complex, antioxidants, and dietary fiber, which helps improve digestion and strengthen the immune system. Furthermore, it provides minerals such as potassium and magnesium. Its natural sweet flavor makes it ideal for sweetening recipes without the need to add sugar.

In different Spanish-speaking countries, mango pulp may also be known as ground mango, crushed mango, or simply mango when referring to this part of the fruit already processed for use in cooking.