Green Mango Pulp

The product derived from fully sound, matured, fresh green unripened Totapuri Mango fruits (Mangifera Indica L Anacardiacae VAR Totapuri), washed, heat-treated, deseeded, refined, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile “and completely retaining the organoleptic quality of Totapuri Mango.

Green Mango Pulp

Organoleptical, physical and chemical analysis:

Appearance : Uniform, homogenous, smooth, free from blemish, any other foreign and extraneous matter
Aroma & flavour : Characteristic prominent aroma of green un-ripen Totapuri Mango.
Taste : Characteristic typical green Totapuri Mango fruit
TSS : Min 9° Brix
Colour : Half White
Acidity : < 2.0 (As % anhydrous citric acid W/W)
pH at 20 ℃: 2.5 – 3.5
Consistency : NA
Black & Brown specks : < 3 no per 10 Gms / < 5 no per 10 Gms
Total Plate Count : < 10 CFU per gram
Yeast and Mold : < 10 CFU per gram
E.Coli & Coliform : Absent
TAB : Absent
"Commercially sterile", free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.


Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 kgs) , which are, placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.


80 drums per 20 ft. container palletized or unpalletized


18 Months at < 25°C temperature.


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