Food Processing

Mango pulp is a common form of export of processed mango and is prepared from varieties of fresh mango fruit. Completely matured mangoes are harvested and transported to the mango processing plant, wherein they are inspected completely. Fully ripened mangoes are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility. This also includes cutting, refining and packing.

The refined pulp is also packed in cans, hermetically sealed and retorted. The frozen pulp is pasteurized and deep-frozen in plate freezers. This ensures that the natural aroma and flavour is maintained in the final product.

Mango pulp is perfectly suitable to be converted into juices, nectars, jams, drinks and other kinds of beverages. It can also be used to make puddings and bakery fillings, ice-creams, yoghurts and so much more.