Mango Puree

Information at a Glance
  • Purée and mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid.
  • The mango flavor is pleasant, rich and high in sugars and acid. Fresh Mangos are selected, washed and pulp is extracted, homogenized, deairated and sterilized for aseptic packing.

  • Mangos for puree should be fully mature, even soft, but not overripe. Ease of handling is quite variety-dependant.
  • Major products of processed mangoes include mango pulp/puree (approximately 13-18 Brix) and mango concentrates (roughly 28-32 Brix). The term Brix is used to measure the sugar content of mango pulp
  • It usually takes 2kg fresh mangoes to produce one kilo pulp/puree and 4kg fresh mangoes to produce one kilo concentrate depending upon the raw material quality
  • Production process involves washing, peeling, slicing, pulp extraction, brix and acidity adjustment, heating, cooling, packaging, and storing.
  • Mango pulp is used to produce juices, nectars, jams and multi-fruit beverages. It is also used as flavoring and ingredients for processed food products such as ice cream and bakery products.
  • The wide application of the Mango pulp in the various edible items is creating a sustained demand for the product at the national as well as international market.
  • Puree is a fine, uniformly
    textured fluid extracted from the pulp
  • Mango nectar and juice both come from puree with water and sugar for a ready-to-drink preparation..
  • World export market is expected to grow by 10% per year up to 2010. India is the biggest exporter of mango pulp/ puree, followed by Mexico and Colombia.
  • India controls 63% of the world market and 70% of its exports goes to Middle East, 12 % goes to Europe and North America takes 5%.
  • Prices for mango pulp are largely determined by supply of raw mangoes and these prices tend to show a cyclical pattern because of unpredictable weather conditions.
  • India is a major producer of mango pulp/puree and concentrate and it accounts for 63% (97,990 tonnes) of global export of mango pulp.
  • The single largest market of mango puree was South Korea, which accounted for close to 65% of the total, valued at US$7.7 million. Other markets were Japan, the United States, New Zealand, Hong Kong and Germany, each accounting for less than 10% of the total.
  • Rotterdam in Holland has emerged as a trading hub for mango pulp/puree in Europe and from where mango pulp/puree is being supplied to many other parts of Europe.
General and Preparation
  • Purée
  • Mango Puree Preparation Methods
  • Mango Puree Preparation
  • Mango


  • Thin Layer Drying Study on Foamed Mango Pulp
  • Hot Water Treatment of Mango
  • Mango Pulp Production Process
  • Thermal inactivation of mango(Mangifera indica L., variety Palmer) puree peroxidase

  • Carotenoid Synthesis and Retention in Mango fruit and Puree as influenced by Postharvest and Processing Treatments
  • Application of flash-release, a new extraction procedure
  • Effect of Enzyme Treatments and Concentration of Mango Pulp on its Flow Behavior

  • Descriptive analysis of Mango Gel Snacks

Company Profiles

  • Company in Singapore
  • Company in Mumbai
  • Company in Krishnagiri
  • Company in USA
  • Company in Pune, Maharashtra
  • Company in Taiwan
  • Company in California
  • Company in Lawrenceville, NJ
  • Fruit Syrup Companies


  • Plant in Ecuador
  • Plant in Philippines
  • Plant in India
  • Plant in Philipipines

Patent and Technology

  • Processed Mango Juice and Beverage Containing Kit
  • Shelf-stable fruit puree and method of preparation
  • Colour behaviour on mango (Mangifera indica) slices self stabilized in glass jars by hurdle technology during storage

  • Evaluation of Mango Processing into Fluid Products for Improved Provitamin A Supply


  • Consultant in Australia
  • Business Consultant in Philippine
  • Consultancy Services at Bangalore
  • Project Consultant in Tamilnadu
  • Canned Mango Pulp
  • State of the Sector Report on Philippine Processed Mango 2004 - Pearl12 Project

  • Project Summary on Fruit/Fish Processing Plant
  • Processed & Canned Fruits

Product and Specification

  • Brix
  • Mango Puree- Nutritional Data Sheet
  • Chiquita Aseptic Mango Puree
  • Aseptic Mango
  • Totapuri Mango Puree - Nutritional Data Sheet
  • Organic Aseptic Mango Puree Specifications
  • Perfect Puree
  • Mango and Berry Popsicles
  • Codex Standard

Machinery Suppliers

  • Fruit Processing - complete
  • Fruit & Vegetable Processing Equipments
  • Turnkey Solutions
  • Food Processing Machinery Companies
  • French Company
  • Strainer Suppliers
  • Blender Suppliers
  • Peeler Suppliers
  • Pulper Suppliers
  • Slicer Suppliers


  • Mango Puree and Concentrate- A Versatile and Complex Tropical Submarket
  • Mango Commodity Profile
  • Del Monte Company Report
  • Continuous business information for the fresh and processed fruit and vegetable trades
  • Horticulture Marketing Information
  • Agribusiness Opportunities in the Philippines
  • DTI - Cebu Profile on Processed Fruits


  • Strengthening Competitiveness of Small and Medium EnterprisesThrough Capacity Development in the Philippines
  • Fruit from the tropics is warming up American Palates as menus take a Sultry turn
  • Draft Standards for Mango Beverage Products
  • Irradiated Food Declarations – Standard 1.5.3

Suppliers and Buyers

  • Mango Puree Suppliers from India
  • Mango Puree China Supplier
  • Wholesaler of Mango Puree
  • Mango Puree Selling Leads
  • Mango and Mango By-Products Suppliers
  • Mango Puree Buyers List