Sindhura Mango Pulp

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

Sindhura Mango Pulp

Organoleptical, physical and chemical analysis:

Appearance : Uniform, homogeneous smooth, free from fibers and any foreign and extraneous matter.
Aroma & flavour : Characteristic prominent aroma of natural ripe Sindura Mango and free from any fermented and offensive flavour.
Taste : 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/30 sec. [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 : 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 polythene bag in M.S drums with a thermocol pad below the lid.


80 drums per 20 ft. container palletized or unpalletized.


Storage at ambient temperature.


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.