Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. Frozen pulp is pasteurized and deep-frozen in plate freezers. The process ensures that the natural flavour and aroma of the fruit is retained in the final product.
Mango Pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese and various other kinds of beverages. It can also be used in puddings, bakery fillings, fruit meals for children and flavours for food industry, and also to make the most delicious ice creams, yoghurt and confectionery.
TYPES OF MANGO PULPS:
1. ALPHONSO MANGO PULP.
2. TOTAPURI MANGO PULP.
ALPHONSO MANGO PULP
Mangoes used to extract the pulp are procured from the finest alphonso growing belts of India and is processed in a sophisticated plant under totally hygienic conditions. One cannot get such delicious and natural mango pulp from other than Indian Alphonso Mangoes.
Totapuri mango-pulp is the most popular variety with the food and beverage industry worldwide, for its sweet-tart taste. Very popular in the Middle-East region. It is a Successful and Commercial pulp.