As an expert sommelier and brewer, I can confidently say that Mango Pulp and Mango Puree are not exactly the same, although they share similarities. Both are made from the flesh of ripe mangoes, but there are some differences in terms of texture and processing.
Mango Pulp is typically made by crushing or blending the mango flesh, resulting in a slightly chunkier consistency. The texture of the pulp can vary depending on how the mangoes are processed, but it often contains small fruit fibers or tiny chunks of fruit. This chunkiness can add a pleasant texture to dishes or beverages that use mango pulp.
On the other hand, Mango Puree is usually made by further refining the mango pulp. It undergoes additional processing steps, such as straining or sieving, to remove any remaining fibers or chunks. This results in a smoother and more refined texture compared to mango pulp. Mango puree is often used in applications where a smoother consistency is desired, such as in desserts, sauces, or cocktails.
In terms of flavor, both mango pulp and mango puree retain the natural sweetness and tropical taste of ripe mangoes. The difference lies mainly in their texture and how they are processed.
From my personal experience, I have used both mango pulp and mango puree in various recipes. When making a mango lassi, for example, I prefer using mango pulp as it adds a slight texture to the smooth yogurt drink. However, when making a mango mousse or sauce, I opt for mango puree to achieve a silky and refined consistency.
To summarize, while Mango Pulp and Mango Puree are both made from ripe mangoes, they differ in texture and processing. Mango Pulp is slightly chunkier, while Mango Puree is smoother and more refined. Understanding these differences allows you to choose the right ingredient based on the desired texture and application in your culinary or beverage creations.