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Alphanso Mango Pulp

(1.3)
Supplier From India
Apr-01-19

Alphanso Mango Pulp

Alphanso Mangoes (magnifera indica) is known as the King of Mangoes'. It has a unique aromatic flavor thus adding value to all the by products. It is rich in carotene which is a pre cursor for Vitamin A.

The pulp/concentrate of the alphanso mango is used in the manufacturing of juices, yogurts, smoothies, ice creams, baby food products. Jams and sauces.

Physical, Chemical and Organoleptic Characteristics :
Acidity (% as C/A) Min 0.5
PH < 4.00
Ascorbic Acid (ppm) : Min 200
Colour: Golden yellow

Composition per 100 gm

Edible Portion (%)-55.00
Moisture (gm)-81.00
Protein (gm)- 00.60
Fat(gm)- 00.60
Minerals (gm)- 00.40
Fibre (gm)- 00.30
Carbohydrates (gm)- 16.90
Energy (K.cal)-74.00
Calcim (mg)- 16.00
Phosphorus (mg)- 18.00
Iron(mg)-01.60
Vitamin c (mg) 20.00
Vitamin B (mg)- 01.07

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The fruit is widely grown in the south of India due to ideal climatic conditions. Being cheaper in cost in comparison with the alphanso, it has a higher demand.


The usage of totapuri pulp and concentrate is similar to that of the alphanso mango. Ice cream and juice manufacturing companies have a great demand for this procudt. Due to the cost factor it is popularly used in yogurts, jams, sauces, smoothies and baby food products.

Physical, Chemical and Organoleptic Characteristics :

T.S.S (Brix) Min- 14
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Fat(gm)- 00.35
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Like the Alphanso and the Totapuri mango, the raspuri mango is used in the making of ice creams, yogurts, smoothies, juices, jams and jellies.

Physical, Chemical and Organoleptic Characteristics :

Acidity (% as C/A) : Min 0.5
Ph : 3.4-3.5
Ascorbic Acid (ppm) : Min 200
Colour : Golden Yellow

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Calcim (mg)- 16.00
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Vitamin c (mg)- 20.00
Vitamin B (mg)- 01.07
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