Organic Alphonso Mango Pulp/Puree

Alphonso mango pulp is extracted from high-quality and selected ripened Alphonso mango fruits. Alphonso mango arrived in India with the help of a Portuguese explorer, Alfonso through Goa. The fruit was then spread to Ratnagiri in Maharashtra, Gujarat, and various parts of South India.
There are several varieties of Alphonso mangoes, yet the mangoes grown in Devgad in the Konkan region of Maharashtra are considered the best. Alphonso, the king of mangoes, also known as Hapus or Hapoos in Maharashtra is in great demand in international and domestic markets because of its flavour, richness, and sweetness.

Alphonso Mango Pulp specification

Parameter Group Range Value
PHYSICAL & CHEMICAL  
Refractometric Brix @ 20 Deg Cel Minimum 16
Acidity As % Anhydrous. Citric Acid 0.45 – 0.90
pH As Natural 3.50 – 4.0
Consistency – Bostwick (20 ± 2°C ) 8 – 12 (Cm/30sec)
Black Specks / 10 gm NIL
Brown Specks / 10 gm NMT 10
MICROBIOLOGICAL  
Total Plate Count cfu/ ml <10
Yeast & Mould Count cfu / ml <10
Coliform Count cfu / ml Absent
E. coli / ml Absent
Salmonella / 25ml Absent
L.monocytogenes / 25ml Absent
Vibriocholerae / 25ml Absent
ORGANOLEPTIC  
Colour Orange-yellow
Flavour & Aroma Typical of ripe Alphonso mango without any off flavour
Taste Characteristics of ripe Alphonso mango fruit
Appearance Homogenous puree & free of any foreign matter

 

PACKING
Alphonso aseptic Mango Pulp is packed aseptically in pre-sterilized aseptic bags placed with poly-liner in food-grade epoxy painted (inside) open-top MS drum. Product Net weight: 215kgs / Drum.
CONTAINER LOADING
80 Drums Per 20’ Container ( With Pallet or Without pallet packing – optional)

 

STORAGE
Aseptic Alphonso mango puree should be stored at ambient temperature and not below
40C. Avoid exposure to higher temperature and sunlight.

HSN Code

Aseptic Sweetened Alphonso mango HSN code: 200799910

 

SHELF – LIFE
Best before 24 months from the date of manufacturing