India is home for premium mango varieties grown in the tropical & sub tropical regions of the world. Mango Pulp is prepared from select varieties of fresh ripe mango fruit. Fully mature, ripened mangoes are mechanically washed, blanched, pulped, de-seeded, centrifuged, homogenized, (concentrated when required), thermally processed and filled aseptically or in cans.
Mangoes are rich in Vitamin C, Vitamin A, antioxidants, fibre. They are helpful to alkalise the body and build immunity.
India is largest mango pulp/puree exporter in the world. Mango Pulp/Concentrate is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese and various other kinds of beverages. It is used in puddings, bakery fillings, fruit meals for children and flavors for food industry, and also to make the most delicious ice creams, yoghurt and confectionery.
Alphonso Mango Pulp/Puree
Alphonso mango is the most premium mango variety, grown in the West and South India. The fruit is sweet with a pleasant tartness and a unique rich mango flavour for the discerning palate. Alphonso mango pulp is processed with the full matured, ripe fruit with golden skin. The pulp has a golden yellow colour with high natural sweetness and just right natural acidity proportion.
Totapuri Mango Pulp / Puree / Concentrate
Totapuri mango is the most commercially viable mango fruit variety for pulping. The fruit is long, about 6-8 inches mango with beak shape and very voluminous making high yielding variety.
Totapuri mango pulp has a distinctive mango flavour, golden yellow colour, rich full bodied pulp with right blend of sweetness and sourness. These characteristics make Totapuri mango pulp very popular all over the world.On demand, we process Kesar Mango Pulp, Alphonso mango pulp sweetened varieties.
Specifications for Mango Pulp / Puree / Concentrate
[table color="theme3"] [row] [heading]Parameters[/heading] [heading]Alphonso Mango Pulp/Puree[/heading] [heading]Totapuri Mango Pulp/Puree[/heading][heading]Totapuri Mango Concentrate[/heading][heading]Totapuri Mango Concentrate[/heading][/row]
[row] [col]Refractometric Brix at 20° Cel[/col] [col]16°[/col][col]14°[/col][col]21°[/col][col]28°[/col] [/row]
[row] [col]Acidity % as Anhy citric acid[/col] [col]0.50 - 0.70[/col][col]0.40 – 0.60[/col][col]0.60 – 1.10[/col][col]0.90 – 1.10[/col] [/row]
[row] [col]Consistency (cm/30sec)[/col] [col]10.0 – 12.0[/col][col]10.0 – 12.0[/col][col]7.0 – 8.0[/col][col]4.0-6.0[/col] [/row]
[row] [col]Colour[/col] [col]Golden yellow[/col][col]Golden yellow[/col][col]Golden yellow[/col][col]Golden yellow[/col] [/row]
[row] [col]Ph[/col] [col]3.5 – 4.5[/col][col]3.5 – 4.5[/col][col]3.3 – 3.9[/col][col]3.3 – 4.0[/col] [/row]
[row] [col]Season[/col] [col]May[/col][col]May – July[/col][col]June – July[/col][col]June – July[/col] [/row]
[/table]
