Alphonso Mango Pulp Puree

Alphonso Mango Pulp/Puree is obtained by processing the sound, ripe mango (Magnifera indica, Family Ancardiaceae) under hygienic condition. The mangoes used are free from genetic modification. The Soluble solid contents of mango pulp shall not be less than 16° min. as determined by refractometer at 20°C uncorrected for acidity and read as Brix in the International Sucrose Scales. The pulp is strained free from peels, part for stones, other coarse part of mango and other substances or impurities.

Our Alphonso mango pulp is highly sought-after because of its ready-to-use utility in food processing industry for making mango juice, nectars, mango-based drinks, marmalades, jams, fruit cheese, mango ice-cream, dessert, puddings, bakery fillings, baby foods, flavours, yoghurt and confectionery.

The extracted mango pulp is a rich source of vitamin A, E and Selenium, which help to protect against heart disease and other such related ailments. Vitamin C in mango promotes a healthy immune system. Mangoes are also a rich source of potassium that can help reduce the risk of high blood pressure.

We offer Alphonso mango pulp and puree in natural and sweetened forms to meet the bulk industrial requirements of international clients. Fresh mangoes are harvested, allowed to ripen, and then processed using extremely precise scientific techniques. The pulped golden-yellow homogenous Alphonso mangoes are next inspected for quality before being hygienically packed into aseptic bags and cans. The produced mango puree is free from any type of cooked or added flavour.