Mango Pulp
Mango pulp is the sieved flesh of ripe Mangifera indica fruit, recovered whole rather than pressed for juice, and sold as a thick homogeneous puree for beverage, dairy and dessert manufacture.
Because the pulp retains the insoluble cell wall material that pressing would remove, it behaves as a suspension rather than a solution. Total solids run around 15 to 20 percent in single strength pulp, of which most is soluble sugar and the remainder is pectin, cellulose and other insoluble matter that gives the product its body. Viscosity is measured on a Bostwick track and is one of the two attributes buyers specify most closely, the other being colour, which is carotenoid based and ranges from pale yellow through deep orange according to variety. Acidity is low, typically 0.3 to 0.8 percent as citric acid, so mango pulp is usually acidified in the finished product.
Pulp is traded aseptically filled in bag in box or drums for ambient storage, or frozen in drums, pails and blocks. Concentrated pulp at 28 to 32 Brix is common where freight matters. The natural pectin means viscosity falls sharply if the pulp is over sheared or held warm, and carotenoid colour and the volatile aroma fraction both degrade under oxygen, so deaeration ahead of heat treatment is standard practice.
We source bulk Mango Pulp from top China manufacturers for our partners. The manufacturer is in Hainan. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Smooth homogeneous puree, free from skin, fibre and stone fragments |
| Colour | Yellow to deep orange, characteristic of the declared variety |
| Flavour and odour | Characteristic ripe mango, no cooked, starchy or fermented note |
| Soluble solids | 15.0 to 18.0 Brix at 20 degrees Celsius, single strength |
| pH | 3.5 to 4.5 |
| Titratable acidity as citric acid | 0.3 to 0.8 percent |
| Consistency, Bostwick at 20 degrees Celsius | 4 to 10 cm in 30 seconds |
| Black specks and peel particles | Absent on visual examination |
| 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
Variety is the primary grade distinction, because it determines colour, sweetness, acidity and aroma together. Alphonso and Kesar pulp are bought for aroma and deep colour and command the highest prices, Totapuri is the acid bearing staple used for blending and for beverage bases, and Tommy Atkins and Keitt pulp from the Americas is milder and paler. Blended pulp made to a target Brix and acidity is traded as its own specification.
Beyond variety, the trade distinguishes single strength pulp from concentrated pulp at 28 to 32 Brix, aseptic ambient material from frozen material, and sweetened pulp with added sugar from unsweetened. Fibre content and screen size used at the finisher define whether the pulp is smooth or lightly textured. Organic certified lots, sulphite free declaration and lots segregated by season and packing house are all traded separately.
Applications
- Mango nectar, juice drinks and reconstituted beverages, the largest outlet by volume
- Mango lassi, drinking yoghurts and fermented milk drinks built on a low acid fruit base
- Fruit preparations for set and stirred yoghurt, dosed after fermentation
- Ice cream, sorbet, kulfi and frozen dessert bases
- Bakery fillings, tart and pastry preparations, where the natural pectin supports set
- Jams, preserves and fruit spreads
- Smoothies and blended beverages, where the pulp supplies body without added hydrocolloid
- Confectionery, fruit bars, jellies and chews using the pulp as combined colour and flavour
- Chutneys, sauces and savoury glazes
- Infant and toddler purees and pouches formulated without added sugar
Brands Using Mango Pulp
Widely-distributed consumer products that list Mango Pulp on the ingredient label.
- BionaOrganic Apple Mango Puree 360g ↗A jarred organic fruit puree made from mango pulp blended with apple, with no added sugar.Label verified 2026-08-31
- LakewoodLittles Organic Tropical Punch Juice Boxes ↗A children's juice box whose ingredient list names organic mango puree concentrate among the fruit juices.Label verified 2026-08-31
- Primal KitchenMild & Sweet Buffalo Sauce ↗A buffalo sauce whose sweetness comes from mango puree in the formula.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 Pulp
Top 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
In the United States mango pulp is a conventional food ingredient, not a food additive. Aseptic processors operate under the low acid canned food and acidified food regulations where applicable and under the preventive controls requirements for human food, and juice products made from the pulp fall under the hazard analysis and critical control point plan required by 21 CFR Part 120. The Brix reference value published for mango is used to establish single strength for reconstitution and for percentage juice declaration.
In the European Union mango puree and concentrated mango puree are defined categories within the Fruit Juice Directive as amended, which governs what may be added and how the product may be described, and mango is one of the species for which sugar addition is permitted in nectars because of its low natural acidity. Codex maintains a general standard for fruit juices and nectars together with a standard for mango covering composition and quality factors. Pesticide residue limits and heavy metal limits of the destination market apply, and importing countries may require evidence of phytosanitary hot water or irradiation treatment on the incoming fruit, which is a plant health control rather than a food safety one.
Manufacturing Process
Fruit arrives at the packing house at commercial maturity and is washed, sorted and held in ripening rooms until the flesh reaches the target Brix and colour, since pulp made from underripe mango is pale, starchy and resinous. Ripe fruit is washed again, then destoned on a machine that splits the fruit and separates the flat central stone. The flesh passes to a pulper and then to one or more finishers fitted with successively finer screens, which remove skin, fibre and stone fragments and set the final particle size.
The pulp is deaerated under vacuum to strip entrained oxygen that would otherwise bleach the carotenoids and oxidise the aroma, then heated on a tubular or scraped surface heat exchanger. The heat step both pasteurises the pulp and inactivates pectin methylesterase, which is what prevents viscosity loss and serum separation in storage. Where concentrated pulp is required, part of the water is removed under vacuum in a forced circulation or scraped surface evaporator sized for a viscous product. The pulp is then cooled rapidly in a tubular cooler and either filled aseptically into sterilised bag in box or drums, or filled and blast frozen.
