01
Cantaloupe
10.0best for drink1 cup : 1 cup
Juicy melon cubes; dice to mango size for fruit salads, much milder tropical flavor
10.0
mangoes substitute
for drink.
Drink applications — lassis, smoothies, sorbet juices, cocktail purées — blend mango at 5-10% solids with dairy, water, or spirit bases and hold suspension overnight at 40°F. Mango's 2000 cP purée gives body milkshakes can't match without added cream. Subs rank on blender yield (how much usable purée per cup of fruit), suspension stability without separation over 12 hours, and sweetness lift at dilution — a 5% solids smoothie reads differently than an 8% lassi.
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adjustment for drink
Cantaloupe purée at 1:1 cup blends to a 1200 cP smoothie base — thinner body than mango but cleanly sweet at 8g per 100g. Yield is strong (1 cup diced gives 0.9 cup purée). Pair with lime, mint, and coconut water for a tropical refresher; suspension holds 4 hours at 40°F.
02
Peaches
6.7best for drink1 cup : 1 cup
Similar sweetness and soft texture
6.7
adjustment for drink
Peach purée at 1:1 cup yields 0.9 cup liquid per cup diced, blends to 1600 cP — perfect lassi thickness. Pair with yogurt 1:1, cardamom, and a pinch of saffron for a peach lassi. Suspension holds 8 hours at 40°F; shake gently before pouring to redistribute settled fiber.
03
Papaya
6.7best for drink1 cup : 1 cup
Tropical with comparable creaminess
6.7
adjustment for drink
Papaya purée at 1:1 cup yields 0.95 cup liquid and blends to 1800 cP — closest match to mango body on this page. Essential: 1 tbsp lime juice per cup to counter the musky note. Classic Thai papaya smoothie uses banana too (1/2 banana per cup) for extra sweetness and creaminess.
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04
Nectarines
6.71 cup : 1 cup
Stone fruit with tropical-ish flavor
6.7
adjustment for this dish
Nectarine purée at 1:1 cup yields 0.85 cup strained liquid at 1500 cP. Skin-on gives faint pink tint and fiber body; strain for silky smoothies. Pair with almond milk or Greek yogurt; holds suspension 6 hours at 40°F. Stone-fruit profile works better with vanilla than with tropical flavors.
05
Apricots
6.71 cup : 1 cup
Bright orange fruit, slightly tangier
6.7
adjustment for this dish
Apricot purée at 1:1 cup yields 0.8 cup liquid — slightly less than mango because denser flesh. pH 3.3 tang gives a sharper lassi or cocktail purée. Pair with ginger and honey to build complexity. Holds suspension 8 hours at 40°F without browning — one of the more stable drink purées.
06
Cherimoya
6.71 piece : 1 piece
Tropical sweetness, softer texture
6.7
adjustment for this dish
Cherimoya pulp at 1:1 piece (for mango cup) blends to a thick 2400 cP purée — thickest drink base on this page. Strain seeds; add milk to thin to smoothie consistency. Custardy sweetness pairs with coconut, rum, or cardamom. Holds suspension 10 hours at 40°F before natural pectin fully sets.
07
Custard-Apple
6.71 piece : 1 piece
Custardy tropical flesh; scoop and dice, sweeter and creamier than typical mango
6.7
adjustment for this dish
Custard-apple pulp at 1:1 piece (for mango cup) blends similarly to cherimoya — 2300 cP body, dense and creamy. Scoop and seed carefully before blending. Pairs beautifully in Indian lassis with jaggery, cardamom, and a pinch of salt. Holds suspension 8 hours at 40°F.
08
Pineapple
6.71 cup : 1 cup
Tropical and juicy, more acidic than mango
6.7
adjustment for this dish
Pineapple juice at 1:1 cup (or blended chunks for more body at 1600 cP) brings pH 3.5 tang to smoothies and cocktails. Suspension holds 12 hours at 40°F — most stable on this page. Classic piña colada base at 1:1:1 pineapple-coconut cream-rum; or blend with mint and lime for aqua fresca.
09
Soursop
5.01 cup : 1 cup
Creamy white tropical flesh; blend for smoothies or dice for fruit salads, very sweet
5.0
10
Watermelon
5.01 cup : 1 cup
Sweet and juicy, great in fruit salads
5.0
11
Passion-Fruit
4.01 tbsp : 2 tbsp
Puree mango with lime juice for tang
4.0
12
Persimmons
5.01 piece : 1 piece
Similar honeyed sweetness when ripe
5.0
13
Jackfruit
4.01 cup : 1 cup
Sweet tropical for ripe jackfruit dishes
4.0
14
Durian
5.01 cup : 1 cup
Rich and custardy when ripe; use in smoothies and ice cream, very strong aroma
5.0
15
Tomatoes
4.01 cup : 1 cup
Green unripe mango for acidity in salsas
4.0