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This mango puree tastes bright and delicious! Use it on pancakes, desserts, or drinks, or as an alternative to applesauce.

Mango Puree
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Got ripe mangos and not sure what to do with them? Try this delicious Mango Puree! This bright puree is endlessly versatile: you can use it on pancakes, waffles or oatmeal, in desserts like parfaits, or even in drinks! Or, simply use it as an alternative to applesauce: kids love it! It’s the best way to preserve this ripe tropical fruit, and you can freeze it for use later. We made it for our Mango Mimosa recipe…and fell in love with the leftovers! Here’s how to make it.

What’s in mango puree?

Mango puree is a fruit puree made with pure, ripe mangos. You can add a bit of sugar depending on the ripeness of the fruit and how you’re planning to serve it. But it can be as tangy or as sweet as you like! All you have to do is blend the following in a blender:

  • Ripe mangos
  • Water
  • Sugar, optional
Mango Puree

How to cut a mango

The hardest part of this mango puree recipe? Cutting the mango! This is the biggest barrier to making mango recipes for most people. We used to be in the same boat, until we mastered a quick way to do it! Here’s our method how to cut a mango:

  1. Cut around the pit: Stand the mango on its side, with the stem facing away from you. Using a large chef’s knife, cut around the pit on one side. Start about 1/4″ from the center, following the curve of the pit. Repeat the same cut on the other side of the pit.
  2. Use a pairing knife to score it into squares: Use a paring knife to score the mango into squares, taking care not to cut through the peel.
  3. Scoop it out with a spoon: Use a large spoon to scoop between the fruit and the peel to remove the diced mango.

Can you use frozen mango for mango puree?

You can! If you’re making mango puree to make a mango drink or dessert and all you can find are frozen mangos, that works too! Here’s what to do:

  • Plan 1 to 1 ¼ cup diced mango to substitute for each fresh mango. Typically this is about the size of a medium to large mango.
  • Defrost the mango first. You can either leave it out at room temperature for a while, or use a microwave to defrost the frozen mango in 30 second to 1 minute bursts.
Types of mangos

Types of mangos

There are six main types of mangos you can find at a grocery in the US, each with a slightly different flavor and texture profile. You can use any variety of mango in this mango puree: each one will bring a different flavor profile! Remember you may need to add more sugar depending on the variety. Here are the most common types:

  • Tommy Atkins: Mildly sweet and fibrous, it’s the most common type of mango sold in the US
  • Ataulfo: Also known as Champagne mangos, they have a tart flavor and the flesh is not as fibrous as the Tommy variety
  • Honey: Tastes sweet and creamy, and is also not as fibrous as other varieties
  • Haden: Tastes rich, with aromatic undertones
  • Francis: Tastes rich, spicy and sweet

Storage info: refrigerate or freeze it

Mango puree uses raw fruit, so it has a shorter shelf life than something like a syrup with cooked fruit. Here’s what to expect:

  • Refrigerated: You can refrigerate mango puree in a sealed container for 1 week.
  • Frozen: If you’d like it to last longer, freezing it is the way to go! It lasts in a freezer safe container for up to 3 months.
Mango Puree

Ways to use mango puree

Once you’ve got your mango puree, there are so many things to do with it! We used ours for Mango Mimosas, then used the leftovers for pancakes. Here are a few more ways to use it:

Mango Mimosa

More mango recipes

Love mangos? Here are a few more mango recipes you’ll love:

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Mango Puree

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x


  • 2 ripe mangos (or 2 to 2 1/2 cups diced fresh or frozen mangos)
  • 1 to 2 tablespoons water


  1. Dice the mango.
  2. Puree the mango cubes and water in a food processor or blender until a smooth puree forms, adding water as necessary to get it to blend (we used 2 tablespoons total, but it depends on the fruit ripeness and your blender).
  3. Taste, and if you’d like it sweeter add a little sugar, honey or maple syrup, then blend again (we added 1 tablespoon sugar). If using in desserts, sweeten more to taste. Refrigerate for up to 1 week, or freeze for up to 3 months.
  • Category: Essentials
  • Method: Blender
  • Cuisine: Puree
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!