Mango Pulp and Beverages

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 Mango Pulp and Beverages
Introduction

Mango fruits have been utilized for long time at

every stage of growth.

While the raw fruits are utilized for

products like

pickle, amchur, aam panna, ripe ones

are used in making pulp, juice, nectar,
squash, leather, slices, etc.

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 Mango Pulp and Beverages
Mango Pulp Method
Select fully ripe fruits
Sort and wash
Peel and destone

Crush and press to extract pulp

Heat pulp to 85-90°C

Fill hot in presterilized bottles Cool & Add preservative (0.1 % KMS
and 0.5 % citric) & Fill in bottles

Seal

Store 3

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 Mango Pulp and Beverages

Mango Pulp

Final product

TSS 13°Brix min

pH 3.4-3.5

To prevent microbial growth and decrease

pH citric acid @ 0.5% can be added

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 Mango Pulp and Beverages

Mango Beverages
Mango panna

Juice

Squash

RTS
Nectar
Wine

Health benefits of mango drinks

Good source of carbohydrates
Rich in vitamin C & vitamin A
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 Mango Pulp and Beverages
Mango Beverages
Mango panna

Tasty summer drink made from

green mangoes.
It is a thick mixture of raw mango pulp,
sugar, salts, citric acid, spices and many
healthy and beneficial herbs.

It is a good source of energy, rich source

of vitamin C and vitamin A.

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 Mango Pulp and Beverages
Mango Beverages
Mango panna Preparation
Whole green mangoes + water (1:1)
Boiling
Pulp extraction
Extract + spices
Boiling

Mango beverage

Ingredients
Recipe For 1 kg extract:
1.6kg water, Spices: 1 kg sugar, 80 g salt, 10 g cumin, 4 g
black pepper, 2 g red chilli powder 7

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 Mango Pulp and Beverages
Mango Juice Wash and peel mangoes

Remove stones and pulp the mangoes

Strain the pulp

Add water (1 litre pulp: 0.5 litre water)

*Make syrup and homogenize with pulp

Heat at 85°C

Fill hot into bottles and seal

Sterilize at 100°C or in boiling water for 30

min.
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Cool bottles and store
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 Mango Pulp and Beverages
*Syrup Preparation
Syrup is the sugar solution which is
added to juices for sweetening and to
maintain TSS.
TSS is the total soluble solids which
mainly indicates sugar that can be seen
by hand refractometer

Syrup is prepared by dissolving 200g of

sugar and 1 g citric acid in 800 ml of
water (for 1 kg pulp) followed by filtration
through muslin cloth 9

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 Mango Pulp and Beverages

Mango Juice Preparation

Washing

Peeling Pulping

Destoning

FPO Specifications
TSS 12-15°Brix
Acidity 0.3 %

Serving
Boiling pulp
chilled Filling 10
with syrup

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 Mango Pulp and Beverages

Mango Squash Ripe Mango

FPO specifications Peel, remove stone

TSS 40-50°Brix
Acidity 1 % Extract pulp and homogenize
Fruit juice 25 % min.
Filter through muslin cloth

Boil for 1 min.

Mix juice with syrup

Add 1% citric acid

Add potassium metabisulphite (700 ppm)

To have a fresh and tasty
drink, mix 1 part of squash Fill in presterilized bottles
with 3 parts of water
/chilled water. 11
Seal and store

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 Mango Pulp and Beverages
RTS (Ready- To- Serve) Beverages

Mango juice

Mix with strained sugar syrup

Heat to 90°C/ 1 min

Fill hot in sterilized bottles

Pasteurization at 90°C/ 30 min

FPO Specifications
Juice/ pulp :10-15 % Cool
TSS :10-15 %
Store
Acidity :0.2-0.3 % 12

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 Mango Pulp and Beverages
Mango Wine

Fruit wines are fermented alcoholic

beverages made from a variety of
ingredients and having a variety of
flavours.

Fruit wines are usually referred by

their main fruit ingredient such as
mango wine.

It contains not less than 7% but not

more than 18% alcohol by volume.

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 Mango Pulp and Beverages
Mango Wine
Mangoes

Pulping

Addition of sugar (till 22°Brix)

Addition of 100 ppm SO2

Fermentation (22°C/ 10-15 days)

Saccharomyces cerevisiae var. ellipsoides@ 0.5%

Racking

Straining every two weeks

Bottling and Ageing (6-8 months)

Pasteurization at 82°C/ 20 min

Cooling

Storage
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 Mango Pulp and Beverages

Let Us Sum Up

By preserving fruits in the form of intermediate

product such as pulp, the post harvest losses
can be avoided to some extent.
Preserved mango pulp can be prepared and
stored for a long time under hygienic
conditions to be used in off-season.

It may be used for preparation of

beverages such as pure juice, RTS,
squash, panna and wine.
Chemical preservative and citric acid
should be added to the product after
dissolving them in small quantity of water

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