ASHOK Ratnagiri Alphonso Mango Pulp/Puree
ASHOK Ratnagiri Alphonso Mango Pulp/Puree is made from Ratnagiri Alphonso Mangoes. Alphonso Mangoes are procured directly from local farmers, which allow less handling and less time in transition to reach mangoes in good condition at our factory.
| How It's Made | Pulp/Puree is made from Ratnagiri Alphonso Mangoes which are procured directly from local farmers. Mangoes received at factory are in the raw (green colour)state, which need to ripen (Golden yellow colour) naturally for developing natural aroma, colour, flavour and taste in the mango. Hence they shifted ripening house. After washing of mangoes, they are arranged on grass haystack for natural ripening which took 8-10days for complete ripening. In between sorting is done manually. Only well ripened mangoes are send for further processing. Where, state of art semiautomatic processing line is set up with the capacity of 2MTS/Hr. |
| Types |
Canned, Frozen |
| Grades | Available in Sweetened & Unsweetened (Natural) Grade |
| Sizes | 450g, 850g and 3.1Kg OTS Cans |
| Process | Free from added any colours, flavours and preservatives completely. |
| Shelf Life | 2 Years at ambient room temperature, for Canned Mango Pulp |
| Customizations | Yes, We produce Ratnagiri Alphonso Mango Pulp/Puree according customer's specifications. |
The Alphonso mango pulp/puree is widely used as a direct sweet dish, mango fruit preparations, in ice cream industry, dairy industry, caterers, juice centres, hotels and many more.
Specification of Canned Alphonso Mango Pulp (Physical, Chemical and Organoleptic Characteristics)
Unsweetened (Natural) Grade
| Parameter | Specifications |
|---|---|
| T.S.S. (° Brix) | Min 16 |
| Acidity (% as C/A) | 0.5% ±1% |
| pH | < 4.2 |
| Brix Acid Ratio | 32 |
| Additives | Nil |
| Pesticide residue | Absent |
| Colour | Golden Yellow |
| Flavour | Characteristic |
| Taste | Characteristic |
| Storage | Ambient Room Temperature |
| Shelf Life | 2 years from date of manufacture/packing |
Sweetened Grade
| Parameter | Specifications |
|---|---|
| T.S.S. (° Brix) | Min 24± 2 |
| Acidity (% as C/A) | 0.5% ±1% |
| pH | < 4.2 |
| Brix Acid Ratio | 44 |
| Additives | Sugar |
| Pesticide residue | Absent |
| Colour | Golden Yellow |
| Flavour | Characteristic |
| Taste | Characteristic |
| Storage | Ambient Room Temperature |
| Shelf Life | 2 years from date of manufacture/packing |
Specification of Frozen Alphonso Mango Pulp (Physical, Chemical and Organoleptic Characteristics)
Unsweetened (Natural) Grade
| Parameter | Specifications |
|---|---|
| T.S.S. (° Brix) | Min 16 |
| Acidity (% as C/A) | 0.5% ±1% |
| pH | < 4.2 |
| Brix Acid Ratio | 32 |
| Additives | Nil |
| Pesticide residue | Absent |
| Colour | Golden Yellow |
| Flavour | Characteristic |
| Taste | Characteristic |
| Packing | 05 Kg Food Grade Polythene bag |
| Storage | -18℃ to -20℃ |
| Shelf Life | 1 year from date of manufacture/packing |
Sweetened Grade
| Parameter | Specifications |
|---|---|
| T.S.S. (° Brix) | Min 24± 2 |
| Acidity (% as C/A) | 0.5% ±1% |
| pH | < 4.2 |
| Brix Acid Ratio | 44 |
| Additives | Sugar |
| Pesticide residue | Absent |
| Colour | Golden Yellow |
| Flavour | Characteristic |
| Taste | Characteristic |
| Packing | 05 Kg Food Grade Polythene bag |
| Storage | -18℃ to -20℃ |
| Shelf Life | 1 year from date of manufacture/packing |