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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Look for a distinct rosy-red blush on the skin and a sweet, floral aroma near the stem. It should yield slightly to gentle pressure.
They are famous for their rosy flavor and aroma, hence the name 'Gulab' (rose). They typically have a non-fibrous, orange-yellow pulp.
Yes, peel and cut the mango into cubes, then freeze them on a tray before transferring to a freezer bag. They last up to 6 months.
Alphonso or Kesar mangoes are the best substitutes due to their sweetness and lack of fiber, though they lack the specific rose aroma.
Like most ripe mangoes, it contains about 14g of natural sugar per 100g. It should be consumed in moderation by those monitoring blood sugar.
Wash the skin thoroughly under cold running water to remove any sap or surface residue before cutting.
It is popular for making Aamras (mango pulp), mango lassi, fruit salads, and premium mango-based desserts.
It is typically available during the peak summer months, usually from May to June, primarily in North India and Bihar.
Mangoes are not common allergens, but some people may experience 'mango itch' from the urushiol found in the skin and sap.
ripe gulabkhas mango is a versatile ingredient found in cuisines around the world. With 65 calories per 100g and 0.8 grams of protein, it's a nutritious addition to many dishes.
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