Making the Most of Deep Kesar Mango Pulp
I recently rediscovered my love for deep kesar mango pulp after trying to make a mango lassi that didn't taste like watery disappointment. If you've ever tried peeling and pitting a fresh mango only to find it's stringy, sour, or just plain stubborn, you know exactly why having a can of this stuff in the pantry is a total lifesaver. There's something about the Kesar variety—often called the "Queen of Mangoes"—that just hits differently than the standard fruit you find in the produce aisle. ...