Maagru grows organic mangoes, presses them in tiny batches, and ships them to your door — still tasting like the afternoon they were picked. No concentrates. No compromises.
Our growers farm on the same 120 acres their grandparents did — no synthetic inputs, just compost, cover crops, and patience.
Each mango is tested by feel and fragrance. If it isn't ready today, it waits. We harvest ripe, not early.
Within 36 hours of picking, the fruit is pressed cold — no heat, no concentrates, nothing stripped from the flavour.
Bottled the same afternoon, chilled through the night, dispatched the next morning. Farm to fridge in under three days.
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Maagru began on a plot of land in coastal Maharashtra, under the same Alphonso trees that fed three generations of one family. In 2019, we decided not to sell the farm.
Instead, we bottled what grew on it — and we've been adding one small-batch product each season ever since. Everything you drink from us began as a fruit we could name, from a tree we could point to.
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Tastes like the mangoes my grandmother used to save for us. I didn't know you could still get this from a bottle.
We use the Alphonso pulp in our dessert menu. It outperforms every supplier we tried in five years.
The jam disappeared in a week. The sorbet disappeared in a day. Sending help.