Neelam Mango Pulp
The late-season variety. Distinctive aroma, excellent for blending.
Late-season Neelam pulp with a distinctive floral aroma — used on its own or blended with Totapuri to lift beverage character.
Request SpecificationThe Variety
Neelam.
Harvest season
Typically July to August [Season window to be confirmed]
Neelam is an indigenous Indian variety that matures late, typically through July and August, extending the processing window well past the Alphonso and Totapuri seasons. It is grown mainly across Tamil Nadu, Andhra Pradesh and Karnataka.
Its distinctive floral aroma and deeper yellow tone make it valuable both as a single-variety pulp and as a blending component with Totapuri, where a small proportion adds aroma and rounds out the finished beverage.
Technical specification for your R&D team.
Indicative industry-typical ranges shown for reference. Final specification is confirmed per order. [To be confirmed]
Pulp / Puree
- Product
- Aseptic Neelam Mango Pulp / Puree
- Botanical name
- Mangifera indica
- Origin
- India
- TSS / Brix @ 20°C
- 15.0 – 18.0
- Acidity (as anhydrous citric acid)
- 0.40 – 0.90 %
- pH (natural)
- 3.5 – 4.2
- Consistency (Bostwick, cm/30 sec)
- 7.0 – 14.0
- Colour
- Yellow to deep yellow, slight brownish shade
- Flavour & aroma
- Typical ripe Neelam, distinctly floral
- Appearance
- Homogenous, free from foreign matter
Applications
Where it performs.
Typical uses for Neelam across food and beverage manufacturing. Suitability for a specific formulation is confirmed with samples.
- 01
Juices & nectars
- 02
Beverages & RTD drinks
- 03
Yogurt & dairy
- 04
Ice cream & desserts
- 05
Smoothies
- 06
Jams & marmalades
- 07
Bakery fillings
- 08
Baby food
Packaging & Storage
- Aseptic bag-in-drum, food-grade open-top MS drums with polyliner
- Typical net weight per drum: approx. 215 kg [To be confirmed]
- Storage: cool, dry conditions at ambient temperature
- Shelf life: up to 18–24 months, unopened [To be confirmed]
Quality
- Fruit is inspected on arrival for maturity and suitability before processing.
- Product is processed and packed aseptically under controlled hygiene conditions.
- Finished batches are checked against defined physico-chemical, microbiological and organoleptic parameters.
- Processing partners work to recognised food safety standards — see certifications.
Other mango varieties
