About Mango Factory

Ripe fruit first.
Everything else follows.

A San Jose counter built around Alphonso mango. Fresh drinks on one side, desi burgers and homemade sweets on the other, served open daily.

0★Google rating

$0Top pick: Desi Veg Burger

0+Five-star reviews

The journey

From orchard to order, in five stops.

Scroll through how a mango becomes the menu, and where the savory side balances it out.

Cold mango smoothie poured into a glass next to a whole mango

01/ 05

01 · Source

It starts with Alphonso.

Alphonso mango is the variety chefs argue over. Short season, high sugar, a smell that fills the room before you cut into it. Everything on the menu is built around it.

02 · Harvest

Ripe enough to eat plain.

We pick for flavor, not shelf life. If a mango isn't sweet enough to eat on its own, it doesn't make it into a shake, a juice, or a slice. That is the whole bar.

03 · Press

Pure Alphonso, nothing added.

The Fresh Alphonso Mango Juice and Sweet Mango Milkshake both run on one rule: no added sugar. The fruit is already there. Blending it thin and watering it down would just be hiding what made you order it.

04 · Kitchen

Then the savory side wakes up.

The Desi Veg Paneer Burger is the one people come back for first: paneer, cheddar, roasted onion, and house chutney stacked on a brioche bun for $16.99. It's the proof that "mango" doesn't mean dessert-only.

05 · Homemade

The sweet finish is made in-house.

The mango cheesecake, the mango cream cheese, the chutney on every burger. All made in our own kitchen, in small batches, from scratch.

ALPHONSO MANGO326 COMMERCIAL ST, SAN JOSEDESI BURGERSHOMEMADE SWEETSOPEN DAILYDOORDASH READYALPHONSO MANGO326 COMMERCIAL ST, SAN JOSEDESI BURGERSHOMEMADE SWEETSOPEN DAILYDOORDASH READY

What lands on the table