Mango Pulp Overview

Mango pulp is a processed, smooth, and thick puree made from ripe mangoes, widely used in the food and beverage industry. It is obtained by peeling, de-seeding, and blending mangoes to retain their natural flavor, aroma, and sweetness. Mango pulp is commonly used in making juices, nectars, ice creams, yogurts, jams, desserts, and bakery products. It serves as a key ingredient in both commercial and home cooking, offering a convenient way to enjoy the rich taste of mangoes year-round.

Types and Processing

Mango pulp is mainly derived from different mango varieties, including Alphonso, Kesar, Totapuri, and Dasheri, each having its unique taste, color, and texture. The processing of mango pulp involves washing, peeling, extracting, and pasteurizing before it is packed in cans, pouches, or aseptic bags to ensure a longer shelf life. It is available in sweetened and unsweetened forms, depending on the application. The pulp is free from artificial preservatives and is often processed under strict quality standards to maintain its natural characteristics.

Market and Demand

The global demand for mango pulp is increasing due to its wide applications in the food industry and growing consumer preference for natural fruit-based products. India is one of the largest producers and exporters of mango pulp, catering to markets in the Middle East, Europe, and North America. With a rising focus on organic and preservative-free fruit products, the demand for organic mango pulp is also growing. The expansion of the beverage and confectionery industry, along with increasing consumption of tropical fruit-based products, continues to drive the growth of the mango pulp market worldwide