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Mango pulp is a processed form of fresh mangoes, commonly used as a base ingredient in beverages, desserts, and various food products. Here are the details:

Varieties

• Alphonso Mango Pulp: Known for its rich sweetness, golden color, and aromatic flavor.

• Totapuri Mango Pulp: Slightly tangy and typically used in making nectars and juices.

Processing

• The pulp is extracted from ripe mangoes, processed by deseeding, peeling, and then pressing the fruit to remove the juice and pulp.

• The pulp is then pasteurized and packed in cans or aseptic containers to preserve the quality.

Applications

• Beverages: Used in juices, nectars, and smoothies.

• Desserts: Mango-flavored ice creams, yogurts, jams, and puddings.

• Baking: Added to cakes, pastries, and muffins for a natural mango flavor.

• Sauces & Dips: Incorporated in savory dishes like curries, chutneys, and marinades.

Nutritional Information

• Rich in Vitamin A & C: Essential for eye health and immunity.

• Antioxidants: Helps combat free radicals.

• Dietary Fiber: Promotes digestive health.

Packaging

• Cans: Commonly available in 850g, 3kg, and 5kg sizes.

• Aseptic Bags: Packed in 200-liter drums for large-scale use.

Shelf Life

• Canned: Typically lasts for 18-24 months.

• Aseptic Packaging: Shelf life of around 12 months when unopened and stored properly.

Quality Standards

• Followed according to international standards like HACCP and ISO certification to ensure food safety and quality.