Mango Juice
Mango juice is the liquid fraction obtained from the flesh of Mangifera indica fruit, traded either as single strength juice or as a concentrate for reconstitution, and used mainly in nectars, juice drinks and dairy beverages.
Mango flesh is high in soluble solids and relatively low in acid, with a Brix of 13 to 20 in ripe fruit and a titratable acidity around 0.3 to 0.6 percent as citric acid, so the natural Brix to acid ratio is high and most mango beverages are built with added acid to bring the profile into balance. The characteristic aroma comes from a set of terpenes and esters, with car 3 ene and related monoterpenes prominent in Indian varieties and lactones more prominent in others, which is why varietal identity is a real specification point rather than a marketing distinction. Colour is carotenoid based, dominated by beta carotene, and the flesh is high in pectin.
Juice trades as a golden yellow to orange liquid, usually cloudy, filled aseptically or held frozen. Concentrate at 28 to 65 Brix is more common in trade than single strength. The pectin content controls process design, since untreated mash presses poorly and untreated juice thickens on concentration, and the carotenoid colour is oxidation sensitive, so deaeration and low oxygen filling are standard.
We source bulk Mango Juice 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 | Homogeneous cloudy liquid, free from skin, fibre and stone fragments |
| Colour | Golden yellow to orange, characteristic of the declared variety |
| Flavour and odour | Characteristic ripe mango, no cooked, resinous or fermented note |
| Soluble solids | 14.0 to 16.0 Brix single strength, 60.0 to 65.0 Brix concentrate |
| pH | 3.5 to 4.5 |
| Titratable acidity as citric acid | 0.3 to 0.8 percent on single strength |
| Pulp content by centrifuge | 10 to 20 percent by volume, cloudy grade |
| Sulphur dioxide | Not detected |
| Lead | 0.05 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/g maximum, aseptic grade |
| Yeast and mould | 20 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
The primary split is between clarified juice, fully depectinised and filtered to a bright liquid for clear drinks, and cloudy juice, which retains suspended solids and pigment and reconstitutes to a fuller product. Puree and puree concentrate, made from finished pulp rather than pressed juice, are traded alongside and are the larger part of the mango trade by volume. On strength, single strength juice at natural Brix, light concentrate around 28 to 30 Brix and full concentrate at 60 to 65 Brix are all routine.
Varietal specification matters. Alphonso, Kesar, Totapuri, Tommy Atkins and Keitt each give a distinct colour, acid level and aroma, and Totapuri is commonly used as the acid bearing blending component against sweeter varieties. Lots are bought on Brix, titratable acidity, the Brix to acid ratio, colour and pulp content. Organic certified material, sulphite free declaration and lots segregated by origin and season are traded as separate specifications.
Applications
- Mango nectar and reconstituted juice, the largest single outlet worldwide
- Juice drinks and still beverages dosed to a declared juice percentage
- Mango lassi, drinking yoghurts and fermented milk drinks, where the low acidity suits a dairy base
- Tea shop fruit teas and blended cold drinks, often combined with passion fruit or citrus for acidity
- Smoothies and blended beverages, where cloudy juice and puree carry body
- Ice cream, sorbet, kulfi and frozen desserts
- Jams, fruit fillings and bakery preparations, where the natural pectin assists set
- Confectionery, jellies and fruit chews, using the juice as a combined colour and flavour source
- Sauces, chutneys and glazes for savoury use
- Infant and toddler purees and drinks formulated without added sugar
Brands Using Mango Juice
Widely-distributed consumer products that list Mango Juice on the ingredient label.
- LakewoodOrganic Mango Juice Blend 32oz ↗A certified organic bottled juice blend built on mango juice with no added sugar.Label verified 2026-08-31
- LakewoodOrganic Orange Mango Blend 32oz ↗A two-ingredient juice made from organic orange juice and organic mango juice.Label verified 2026-08-31
- Harney & SonsOrganic Orange Mango Juice Drink ↗A bottled organic beverage whose fruit base combines orange and mango juice.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 Mango Juice
Top Mango Juice 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
In the United States mango juice is a conventional food, and processors operate the hazard analysis and critical control point plan required by 21 CFR Part 120, which includes the pathogen reduction requirement applying to juice. The Food and Drug Administration Brix reference value for mango is used to establish single strength for reconstitution and for the percentage juice declaration on the finished beverage.
In the European Union mango juice, juice from concentrate, puree and concentrated puree fall under the Fruit Juice Directive as amended, which sets the definitions, the permitted treatments and additions, and the minimum Brix at which mango juice may be reconstituted. Mango is one of the species for which the directive allows the addition of sugars in nectars, given the low natural acidity. Codex maintains both a general standard for fruit juices and nectars and a standard for mango specifically, covering composition and quality factors. Pesticide residue limits and the contaminant limits of the destination market apply, and post harvest hot water treatment used for fruit fly disinfestation is a phytosanitary rather than a food additive matter.
Manufacturing Process
Fruit is received ripe, washed, sorted and ripened further in controlled rooms where required, since underripe mango gives poor colour and a resinous flavour. It is destoned on a stoner that splits the fruit and removes the flat central stone, and the flesh is passed through a pulper and finisher fitted with progressively finer screens to remove skin and fibre. The pulp is heated briefly to inactivate polyphenol oxidase and pectin methylesterase, then dosed with pectinase and held until viscosity falls enough for the material to give up juice.
Juice is separated on a decanter centrifuge or a belt press and screened. Clarified grades take a second enzyme hold, fining with gelatine and silica sol and filtration on diatomaceous earth or a crossflow membrane, while cloudy grades go forward with their suspended solids. The juice is deaerated and, where a concentrate is required, evaporated under vacuum in a falling film unit at a temperature low enough to protect carotenoid colour and the volatile aroma fraction, with aroma stripped and recovered for return to the body. The finished juice or concentrate is pasteurised, cooled rapidly and either filled aseptically into bag in box and drums or blast frozen.
