PURE Alphonso mangoes are highly regarded for their rich taste, vibrant color, and smooth, buttery texture. Alphonso mango puree is naturally sweet, so no need to add additional sugar. Use on top of ice-cream; blend with milk or yogurt to make lassies; add to fruit salads, jellies, smoothies, pastries, and cakes. Try in broths & curries.
The variety is named after Afonso de Albuquerque, a Portuguese general and military expert who helped establish Portuguese colonies in India. The Portuguese introduced grafting on mango trees to produce varieties like Alphonso. The Alphonso is also one of the most expensive varieties of mango, and is grown mainly in western India.
The Alphonso is a seasonal fruit, available mid-April through the end of June. The fruits generally weigh between 150 and 300 grams (5.3 and 10.6 oz.). They have a rich, creamy, tender texture and delicate, non-fibrous, juicy pulp. The skin of a fully ripe Alphonso mango turns bright golden-yellow with a tinge of red which spreads across the top of the fruit. The flesh of the fruit is saffron-colored. These characteristics make Alphonso a favored cultivar.
