The king of all fruits and its goodness captured for eternal enjoyment! Our mangoes come from the production belts of Western India, well known for their distinctive quality. They are hygienically ripened in controlled conditions which are ideal for the fruit and then sorted such that only the fruit with optimal maturity reaches the production process.
Alphonso Mango Pulp
An emperor among kings, this variety of mango is globally acclaimed as the “king of mangoes”. Aromatic and special, our Alphonso Mango Pulp is prepared from fruit sourced from Western India including Ratnagiri and Valsad (Gujarat).
Kesar Mango Pulp
If there is any variety of Mangos which can even begin to challenge the charm of Alphonso – it is this! A very distinctive flavor and an allure which surrounds this variety lends it to several uses – from exotic ice-cream flavors to medicines. Our Kesar Mango Pulp is prepared from fruit sourced from Valsad and Saurashtra regions in Gujarat.
Processing Capacity
10MT of fruit per hour
Varieties Processed
Alphonso, Kesar
Mango Pulp
Available Calendar
Specifications
Physio-Chemical Specification
| Color | Bright Orange Yellow |
| Taste | Typical to Alphonso Mango |
| Other | Free from Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 16 oBrix at 20 °C |
| Acidity (as Citric Acid) | 0.4 – 0.8% w/w |
| pH Value | 3.5 to 4.2 |
| Black Specks Count | 3 per 10 gm maximum |
| Brown Specks Count | 5 per 10 gm maximum |
| Bostwick Consistency cm/30sec.@20oC | 7 to 13 |
| Preservative | None |
Microbiological Specification
| Total Plate Count (TPC) | <10 cfu/gm |
| Yeast | <10 cfu/gm |
| Mould | <10 cfu/gm |
| E. Coli | Absent/gm |
| Coliform | Absent/gm |
| Salmonella | Absent/25gm |
Packaging and Storage
| Packing | Aseptic bag with Polyliner kept inside painted wide mouth MS Drum. Net Weight 220 ± 1Kg & 215 ± 1kg. 20 Kg bag-in-box, Aseptic bag in cardboard carton. |
| Shelf Life & Storage | 24 months at ambient temperature. NOTE: This product is Micro-biologically safe for period of shelf life. Natural change in organoleptic parameters such as color may be observed after 12 months storage at ambient temperature. |
Physio-Chemical Specification
| Color | Bright Orange Yellow |
| Taste | Typical to Kesar Mango |
| Other | Free from Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 16 oBrix at 20 oC |
| Acidity (as Citric Acid) | 0.4 – 0.6% w/w |
| pH Value | 3.5 to 4.2 |
| Black Specks Count | 3 per 10 gm maximum |
| Brown Specks Count | 5 per 10 gm maximum |
| Bostwick Consistency cm/30sec.@20oC | 7 to 15 |
| Preservative | None |
Microbiological Specification
| Total Plate Count (TPC) | <10 cfu/gm |
| Yeast | <10 cfu/gm |
| Mould | <10 cfu/gm |
| E. Coli | Absent/gm |
| Coliform | Absent/gm |
| Salmonella | Absent/25gm |
Packaging and Storage
| Packing | Aseptic bag with Polyliner kept inside painted widemouthed MS Drum. Net Weight 220 ± 1Kg & 215 ± 1kg. 20 Kg bag-in-box, Aseptic bag in cardboard carton. |
| Shelf Life & Storage | 18 months at ambient temperature & 24 months at temperature 0-5 °C. Store in cool condition and avoid direct sunlight. |