Kesar mango is another popular Indian variety of mangoes after Alphonso and Totapuri. A uniformly ripened golden yellow Kesar mango has a hint of red blush around its shoulder, with characteristic aroma, sweetness and juiciness.
Kesar Mango Pulp/Puree is obtained by processing sound, ripe mango (Magnifera indica, Family Ancardiaceae) under hygienic conditions. 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 fruit and other substances or impurities.
Apart from being rich in taste, Kesar Mango pulp has oodles of health benefits. It is rich in calcium, phosphorous, iron, potash, magnesium, protein, carbohydrates and vitamins A and C which help keep various health disorders at bay. Prevention of cancer, lowering the cholesterol in the body, clearing the skin, improving eye health, improving digestion, etc. are some of the other health benefits of Kesar mango.
We manufacture Kesar mango puree and pulp by extracting pulp from fine grade mangoes of the right size, at a suitable stage of ripeness. The preparation process includes inspection, cutting, de-stoning etc. using the latest technology and equipment to ensure that proper hygiene and manufacturing standards are followed. Our team ensures that our processed mango packaging and storage is at par with international parameters. At every stage of processing, our in-house quality teams test pulp for various quality specifications. The finished pulp is hermetically packed into aseptic bags only once the quality team gives a go ahead.
Kesar mango pulp is used on a commercial scale in the food processing industry for making nectars, juices, jams, fruit cheese, drinks, puddings, bakery fillings, ice-creams, confectionery, yoghurt and flavours.
° Brix at 20oC.
%Acidity (as Citric Acid)
3.70 – 4.2
Wholesome and Characteristic of Kesar Mango
Free from Foreign Matter
Black Specs / 10 gm
Brown Specs / 10 gm
Minimum 2000 cps at 25° C
As per Food and Drug Administration Guideline
8.0 – 15.0
Typical of Natural Kesar Mango
Homogeneous and thick
Total Plate Count
< 10 CFU /gram
Yeast and Mold Count
< 10 CFU /gram
Product is packed in 220 liters, Aseptic bag in drums with an inner polyliner.
80 drums per 20’FCL
24 months from the date of production