Sindura Mango Pulp
Deep colour, natural sweetness.
Sindura pulp brings a deep orange tone and pronounced sweetness — suited to products where colour and sugar impact matter.
Request SpecificationThe Variety
Sindura.
Harvest season
Typically May to July [Season window to be confirmed]
Sindura (also written Sindoora or Sindhura) is known for its red-blushed skin and deep orange flesh. In processed form it delivers strong natural colour and a pronounced sweetness that can reduce the need for added sugar in a formulation.
It works well in dairy, dessert and ice-cream applications where the mango needs to read visually as well as on the palate, and it can be blended with lighter varieties to deepen the colour of a finished product.
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 Sindura Mango Pulp / Puree
- Botanical name
- Mangifera indica
- Origin
- India
- TSS / Brix @ 20°C
- 16.0 – 20.0
- Acidity (as anhydrous citric acid)
- 0.30 – 0.80 %
- pH (natural)
- 3.6 – 4.3
- Consistency (Bostwick, cm/30 sec)
- 7.0 – 14.0
- Colour
- Deep yellow to orange
- Flavour & aroma
- Typical ripe Sindura, sweet and full
- Appearance
- Homogenous, free from foreign matter
Applications
Where it performs.
Typical uses for Sindura 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
