Alphonso Mango Pulp

The product is derived from fully sound, matured, fresh, naturally ripened Alphonso Mango fruits (Mangifera Indica L Anacardiacae VAR Alphonso), washed, sliced, deseeded, refined, decanted, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile” and completely retaining the organoleptic quality of Alphonso Mango.

Alphonso Mango Pulp

Organoleptical, physical and chemical analysis:

Appearance : Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter.
Aroma & flavour : A characteristic prominent aroma of natural ripe Alphonso Mango and free from any fermented and offensive flavour.
Taste : A characteristic typical acidic sweet taste
TSS : Min 16° Brix
Colour : Golden to Orangish Yellow
Acidity : 0.40 to 0.80 (As % anhydrous citric acid W/W)
pH at 20 ℃: 3.60 - 4.20
Consistency : ≤ 12.0 cm/30sec. [Bostwick at 20 ℃]
Black & Brown specks : ≤ 10 no per 10 Gms
Total Plate Count : < 10 CFU per gram
Yeast and Mold : < 10 CFU per gram
E.Coli & Coliform : NIL
TAB : Absent


Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 Kgs), which are placed in polythene bags in M.S drums with a thermocoal pad below the lid.


80 drums per 20 ft. container palletized or unpalletized


18 Months storage at room temperature and 24 Months storage at 4-8°C from the date of production.


AIJN Code of practice – Reference Guide for Mango; Rev Jan 2016.