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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A ripe Kesar mango will have a distinct sweet aroma at the stem end and will yield slightly to gentle pressure. The skin color usually turns from green to a bright yellow-orange.
Keep them in the refrigerator to slow down the ripening process; they will stay fresh for about 3 to 5 days.
Yes, you can freeze the pulp or cubes. Peel and cut the fruit, place in a single layer on a tray to freeze, then transfer to a freezer-safe bag.
Alphonso mangoes are the best substitute due to their similar sweetness and texture, though any high-quality fiberless mango will work.
Wash the skin thoroughly. You can either slice the 'cheeks' off the pit and scoop the flesh out, or peel the skin with a peeler and then slice the flesh.
Yes, ripe Kesar mangoes are naturally high in fructose (fruit sugar), so they should be consumed in moderation by those monitoring blood sugar.
Common uses include Aamras, mango lassi, mango puddings, cheesecakes, and fresh fruit salads.
The peak season for Kesar mangoes is typically from April to June, primarily grown in the Gujarat region of India.
ripe kesar mango is a versatile ingredient found in cuisines around the world. With 60 calories per 100g and 0.8 grams of protein, it's a nutritious addition to many dishes.
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