Product / Fruit Pulps & Concentrates
Mango Pulp & Concentrate
Captured at its richest.
Made for consistency.
Alphonso, Totapuri, Neelam and Sindura — mango pulp and Totapuri concentrate, produced from carefully selected ripe fruit and processed to retain the mango's natural character, colour and flavour.
Pulp texture referenceIntroduction
Mango, at its best.
Mango pulp is a versatile fruit ingredient used across beverages, dairy, desserts and food applications. The objective of controlled processing is to deliver a consistent ingredient while preserving the characteristic flavour, colour and texture of the fruit.
For manufacturers, the value of a pulp lies in how predictably it behaves — batch after batch, formulation after formulation.
- Category
- Fruit Pulp
- Format
- Bulk B2B
Mango Varieties
The variety is part of the recipe.
Each variety brings its own colour, sweetness, acidity and aroma to a finished product. We supply four — as pulp, and as concentrate in the case of Totapuri.
Manufacturing Process
From ripe fruit to refined pulp.
Presented as a conceptual process based on standard fruit-pulp manufacturing. Specific steps, parameters and technology used by Natural Fruit Products are [to be confirmed].
- 01
Fruit Sourcing
Selection of suitable mature and ripe mangoes.
- 02
Receiving & Inspection
Incoming fruit is inspected for quality and suitability.
- 03
Washing & Cleaning
Fruit undergoes controlled cleaning before processing.
- 04
Preparation
Fruit is prepared for pulp extraction.
- 05
Pulping
The edible fruit portion is separated and processed into smooth pulp.
- 06
Refining
The pulp is refined to achieve the required consistency.
- 07
Quality Control
The product is checked against defined quality parameters.
- 08
Packaging
The finished pulp is packed in suitable food-grade packaging.
Fruit Sourcing
Product Specification
A technical datasheet, ready for your R&D team.
Indicative industry-typical ranges shown for reference. Final specification is confirmed per order. [To be confirmed]
- Product
- Aseptic Mango Pulp / Puree & Concentrate
- Varieties
- Alphonso · Totapuri · Neelam · Sindura
- TSS / Brix (pulp)
- 14 – 20 depending on variety
- TSS / Brix (Totapuri concentrate)
- Minimum 28
- Acidity (as anhydrous citric acid)
- 0.30 – 1.40 %
- pH (natural)
- 3.3 – 4.3
- Colour
- Yellow to deep orange, by variety
- Consistency (Bostwick, cm/30 sec)
- 2.0 – 14.0
- Packaging
- Aseptic bag-in-drum, food-grade MS drums
- Storage
- Cool, dry, ambient
- Shelf Life
- Up to 18 – 24 months [To be confirmed]
Built for consistency. Ready to scale.
Production Capacity
[To be confirmed]
Processing Capacity
[To be confirmed]
Packaging Capacity
[To be confirmed]
Facility
[To be confirmed]
Applications
One ingredient. Countless possibilities.
Common and potential applications for mango pulp across the food and beverage industry. Support for each application is subject to confirmation.
- 01
Beverages
- 02
Dairy
- 03
Ice Cream
- 04
Desserts
- 05
Confectionery
- 06
Bakery
- 07
Food Products
- 08
Sauces & Culinary
Packaging
Packed for performance.
Bulk fruit ingredients are typically supplied in aseptic bag-in-drum systems and food-grade bulk containers designed to protect product integrity through storage and transit.
Packaging formats to be confirmed.
Quality
Every batch matters.
Raw material inspection
Fruit is assessed on arrival for maturity and suitability before it enters the line.
Process control
Each stage is defined so that outcomes are repeatable rather than incidental.
Hygiene
Food-safe handling and cleaning routines across the processing environment.
Quality testing
Finished product is checked against defined internal quality parameters.
Batch consistency
The aim is a pulp that behaves the same way in every production run.
Traceability
Batch records connect the finished ingredient back to its raw material.
Certifications
[Certification details to be confirmed]