Raspuri mango is a popular table fruit, oval in shape and reddish yellow when ripe, having a sweet taste and is used increasingly in mango processing industry for extracting pulp and puree for use in food manufacturing industry.
Raspuri 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 15° 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.
The Indian Raspuri mangoes are harvested when they attain appropriate ripeness, are well sorted and amply washed before being sent for mango pulp processing unit.
The manufacturing of Raspuri mango pulp is done through screening and separation process to make it free from any particles or impurities. This means that the pulp is strained free from peels, stones specks, other coarse parts of mango fruit and other substances.
Each and every lot of Raspuri mango is checked for quality by our in-house team using the latest equipment at our state-of-the-art technical labs. Once the team is fully assured that the Raspuri mango puree meets the desired customer specifications, it is transferred into special packaging under absolutely sterile environment.
To maintain the Raspuri mangoes’ distinctive aroma and rich, deep yellow colour, the pulp is packaged in aseptic bags and placed in drums. The Raspuri mango pulp is ideal for use in beverages, puddings and bakery fillings, fruit meals for kids, ice cream, and yoghurt. It is also suitable for use in juices, nectars, jams, and fruit cheese.
Brix (% TSS at 20° c)
%Acidity (as Citric Acid)
3.50 – 4.2
7 – 14.0
Black Specs / 10 gm
Brown Specs / 10 gm
Typical of Natural Raspuri Mango
Wholesome and Characteristic of Raspuri Mango
Homogeneous and thick
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.
Total Plate Count
< 10 CFU /gram
Yeast and Mold Count
< 10 CFU /gram