Mango selecting

The selected mangoes should be free of pests, no mechanical damage, mature stage, uniform color and texture, minimum soluble solids at 13° Brix, pH 3.5 to 4.0.

The receiving area must be clean, well ventilated and free of insects, rodents or other animals. It is not recommended to store mangoes too long before processing to avoid spoilage.

Mango washing

15 ppm chlorine can be added to the pool of the mango hopper washer and stirred well to reduce the microbial load and impurities in the mangoes. Perform a second wash with a bubble washer filled with clean water to remove residual chlorine.

Mango pre-heating

This is done to inactivate enzymes, remove air within the mango tissue, remove odors and aromas, fix fruit color and soften the tissue for further pulping.

Mango pulping

Pass the medium mango peel through a fine mesh to remove unwanted particles. After beating, a smooth puree is obtained. The recommended mesh size is 0.5 mm. Coarse material is separated and properly disposed of during this process. The mango puree is transferred in the container to the kettle.

Heat treatment

Heat treatment in kettles to prevent chemical and microbial spoilage. In this treatment, mango pulp reaches 95°C for 10 minutes. Stir constantly.

Additives

Additives are recommended to extend the shelf life of the pulp. Commonly used additives include 0.39% citric acid to lower pH and prevent microbial growth and increase the effectiveness of preservatives such as sodium benzoate (0.5%).

To prevent discoloration, use 0.1% ascorbic acid as an antioxidant. Add the additive to the mango puree by dispersing in hot water or mango puree and stirring appropriately before the heat treatment is complete (about 5 minutes ago). The final product should have a Brix of 13° and a pH between 3.4 and 3.5.

Mango Pulp/juice Packaging

The mango puree is packaged in a plastic container when hot, immediately sealed and turned over so that the inside of the lid is in contact with the hot product. All packaging materials must be cleaned before use.

Packaged Mango Pulp/juice Cool down

The thermal vessel is cooled with fresh water at the lowest temperature achievable. After cooling, the lid should be checked for closure. Finally, clean and label the container before sending it to a fresh, clean storage location.