Mango Pulp - Sun Grow Exim

Mango Pulp

Mango is high in beta-carotene, a precursor of vitamin A, and is a rich source of the vitamin B complex. We supply high-quality pure mango pulp. We export mango pulp from two varieties of mangoes, as given below:

Alphonso Mango

Alphonso Mango is the most premium variety of mango and known for its full-bodied pulp, rich sweet flavor, and deep color of the fruit.

Attribute	Alphonso Mango	Totapuri Mango
Appearance	Uniform, homogeneous, smooth, free from fibres and any foreign matter	Uniform, homogeneous, smooth, free from fibers and any foreign matter
Aroma and Flavor	Prominent aroma of natural ripe Alphonso Mangoes, free from any fermented & off-flavor, and scorched or caramelised flavor.	Prominent aroma of natural ripe Totapuri Mango, free from any fermented & off-flavor and scorched or caramelised flavor.
Taste	Typical sweet acidic taste of natural ripe Alphonso Mango.	Typical sweet and sour acidic taste of natural ripe Totapuri Mango.
Color	Golden yellow	Bright Yellow, Green
Physical Characteristics	Brix @ 20°C: 16° Min Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W) pH @ 20°C: 3.60 to 4.20 Consistency @ 20°C: 6 – 12 cm / 30 Sec (Bostwick) Black Specks: Brown Specks: < 5 no per 10 gms.	Brix @ 20°C: 14° Min Acidity: 0.45 to 0.70 (As % anhydrous citric acid W/W) pH @ 20°C: 3.60 to 4.20 Consistency @ 20°C: 7 – 12 cm / 30 Sec (Bostwick) Black Specks: < 3 no per 10 gms Brown Specks: < 5 no per 10 Gms
Microbiological Standards	Total Plate Count: <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram	Total Plate Count: <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram