Raw mango is cut into slices and dried in the hot sun till brittle. Or, it is powdered and used as a souring agent in many dishes in Indian cooking, called amchoor powder. This stage of mango is used to make fresh vegetable and marmalades too. The ripe mango is used most of all and first of all to cut and relish as they are. The slices are eaten, leaving behind the skins.
Mango pulp is prepared from the alphonso and paayri varieties.
This can be preserved or frozen and used much later, when the season has gone. One can use the ripe mango in a limitless variety of puddings, icecreams, shakes, jellies, pies, desserts and sweet dishes. The stone of the ripe alsphonso mangoes are dried in the hot sun. When brittle the shell is broken gently with a stone, and inner kernel removed. This is then chopped fine, and dried in the sun again.