Alfonso Mango Pulp
Alfonso mango pulp is the sieved flesh of the Alphonso variety of Mangifera indica, extracted from fully ripened fruit, heat treated and packed aseptically or in cans, and used as the fruit base for mango beverages and desserts.
Alphonso, known in western India as hapus, is the variety the trade treats as the reference for mango flavour. Its distinguishing characteristics are a deep saffron orange flesh coloured by carotenoids, principally beta carotene and violaxanthin, a very low fibre content, and a total soluble solids level on ripening that typically reaches 16 to 18 degrees Brix against an acidity of well under one percent. That high sugar to acid ratio carries the rich, resinous, faintly floral aroma that other varieties are measured against. The variety is closely associated with the Konkan coast of Maharashtra and carries a geographical indication registration in India for the Ratnagiri and Devgad growing districts.
The pulp is a smooth, viscous, non Newtonian purée that thins under shear and thickens at rest, so consistency is specified by a flow measurement rather than by viscosity alone. Colour and aroma are both heat sensitive, and the whole process is designed to reach commercial sterility with the least thermal load, since overprocessed mango pulp browns and takes on a cooked, jammy character that cannot be corrected downstream.
We source bulk Alfonso Mango Pulp from top China manufacturers for our partners. The manufacturer is in Fujian. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Smooth homogeneous purée, free from skin, stone and fibre fragments |
| Colour | Deep saffron to golden orange, characteristic of Alphonso |
| Flavour and odour | Characteristic ripe Alphonso mango, no cooked, fermented or off note |
| Total soluble solids | 15.0 to 18.0 degrees Brix |
| Acidity, as citric acid | 0.3 to 0.6 percent |
| pH | 3.8 to 4.3 |
| Consistency, Bostwick at 20 degrees Celsius | 6 to 12 cm in 30 seconds |
| Black specks and defects | Absent on visual examination |
| Lead | 0.1 mg/kg maximum |
| Commercial sterility | Passes incubation test at 37 and 55 degrees Celsius |
| Total plate count | 10 cfu/g maximum |
| Yeast and mould | Negative in 1 g |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Variety is the grade, and Alphonso pulp is traded and priced separately from Totapuri, Kesar, Banganapalli and Sindhura pulp, which differ in colour, acidity and Brix. Blends of Alphonso with Totapuri are common and are declared as blends with the ratio stated, since Totapuri is more acidic and paler and is used to moderate cost and adjust the acid balance of a finished drink.
Within Alphonso, grading follows Brix and acidity, with natural strength pulp at 15 to 18 degrees Brix and concentrated pulp at higher solids traded for buyers minimising freight. Pack format divides aseptically filled bag in drum and bag in bin, which is the dominant export form, from open top cans that are retorted, and from frozen pulp. Sweetened grades with added sugar are made for direct dessert use and are distinguished from natural unsweetened pulp. Organic certified lots are segregated through the plant, and low pesticide residue programme material is offered where the destination market applies tight limits.
Applications
- Mango juice drinks and nectars, the largest single outlet, diluted and sweetened to a set fruit content
- Mango lassi and dairy drinks, blended into yoghurt or milk at controlled pH
- Ice cream, kulfi and sorbet, where the pulp carries both colour and flavour
- Yoghurt fruit preparations, dosed as the fruit phase of a stirred or layered product
- Bakery fillings, mousses and tart toppings requiring a stable orange fruit layer
- Jams, fruit spreads and chutney bases, cooked with sugar and acid
- Confectionery, gummies and fruit bars, concentrated further and gelled
- Smoothies and blended beverages, added chilled or frozen
- Infant and toddler purées, where low fibre and clean flavour suit the category
Brands Using Alfonso Mango Pulp
Widely-distributed consumer products that list Alfonso Mango Pulp on the ingredient label.
- Rani BrandMango Pulp Puree, Alphonso Sweetened ↗A canned puree for lassi and desserts whose ingredient list reads Alphonso mango pulp, water, sugar and citric acid.Label verified 2026-08-31
- Fruitavit NaturallyAlphonso Mango Pulp ↗A two ingredient pulp of Alphonso variety mango with under 0.5 percent citric acid as acidity regulator.Label verified 2026-08-31
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Alfonso Mango Pulp
Top Alfonso Mango Pulp manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Mango pulp is a food rather than a food additive, so it has no E number and no additive listing. Manufacture falls under the general hygiene and process control frameworks, Regulation 852/2004 with the general food law in the European Union and the preventive controls rules at 21 CFR Part 117 in the United States. Mango pulp sits below pH 4.6 and is therefore an acid food, so the low acid canned food rules do not apply. The aseptic process is still validated and documented as a scheduled process, and the sterility of the bag and the filling environment are the control points that receive most attention on audit.
In the European Union fruit purée is a defined product under Directive 2001/112/EC as amended, which governs what may be sold as purée, concentrated purée and nectar and restricts the treatments and additions permitted. Pesticide residues are controlled by maximum residue levels under Regulation 396/2005 in the European Union and by tolerances at 40 CFR Part 180 in the United States, and mango consignments from South Asia are routinely screened against both. Where fruit is treated post harvest, for example by hot water immersion or irradiation for fruit fly control under a bilateral phytosanitary work plan, that treatment applies to fresh fruit rather than to pulp, but the same fruit supply is often shared and the documentation follows the lot. Codex maintains standards covering mango and canned mango products which are used as reference points for Brix and defect tolerances.
Manufacturing Process
Mature green fruit is harvested and moved to ripening chambers, where temperature, humidity and in some plants controlled ethylene bring the whole batch to a uniform stage of ripeness. Uniformity here is what determines the Brix and the colour of the finished lot, so under ripe and over ripe fruit is sorted out before processing. Ripe fruit is washed, inspected and fed to a destoner, which separates the stone and most of the peel from the flesh, and the flesh then passes through a pulper and a finisher fitted with progressively finer screens, which removes remaining skin fragments and the little fibre that Alphonso carries.
The crude pulp is deaerated under vacuum to remove entrained oxygen, which would otherwise darken the carotenoids and degrade the aroma during heating. It is then standardised for Brix, and where a concentrate is required water is removed in a low temperature evaporator. The pulp is sterilised in a tubular or scraped surface heat exchanger, held for the scheduled time, flash cooled, and filled cold into presterilised aseptic bags inside drums or bins under a sterile air blanket. Canned product follows a different route, being filled hot into open top cans, seamed and retorted, then cooled in the retort. Aseptic bags are stored and shipped at ambient temperature.
