Purée

Mangoes are processed into purée for re-manufacturing into products such as nectar, juice, squash, jam, jelly and dehydrated products. The mango purée can be preserved by chemical means, or frozen, or canned and stored in barrels. This allows a supply of raw materials during the remainder of the year when fresh mangoes are not available.

It also provides a more economical means of storage compared with the cost of storing the finished products, except for those which are dehydrated, and provides for more orderly processing during peak availability of fresh mangoes.

Mangoes can be processed into purée from whole or peeled fruit. Because of the time and cost of peeling, this step is best avoided but with some varieties it may be necessary to avoid off-flavors which may be present in the skin. The most common way of removing the skin is hand-peeling with knives but this is time-consuming and expensive. Steam and lye peeling have been accomplished for some varieties.

Several methods have been devised to remove the pulp from the fresh ripe mangoes without hand-peeling. A simplified method is as follows: whole mangoes were exposed to atmospheric steam for 2 to 2 1/2 min in a loosely covered chamber and then transferred to a stainless steel tank.

The steam-softened skins allowed the fruit to be pulped by a power stirrer fitted with a saw-toothed propeller blade mounted 12.7 to 15.2 cm below a regular propeller blade. The pulp is removed from the seeds by a continuous centrifuge designed for use in passion fruit extraction. The pulp material is then passed through a paddle pulper fitted with a 0.084 cm screen to remove fiber and small pieces of pulp.

Mango purée can be frozen, canned or stored in barrels for later processing. In all these cases, heating is necessary to preserve the quality of the mango purée. In one process, purée is pumped through a plate heat exchanger and heated to 90°C for 1 min and cooled to 35° C before being filled into 30 lb. tins with polyethylene liners and frozen at -23.50 C.

In another process, pulp is acidified to pH 3.5, pasteurized at 90°C, and hot-filled into 6 kg high-density bulk polyethylene containers that have been previously sterilized with boiling water. The containers are then sealed and cooled in water. This makes it possible to avoid the high cost of cans.

Wooden barrels may be used to store mango pulp in the manufacture of jams and squashes. The pulp is acidified with 0.5 to 1.0% citric acid, heated to boiling, cooled, and SO2 is added at a level of 1000 to 1500 ppm in the pulp. The pulp is then filled into barrels for future use.

Slices

Mango slices can be preserved by canning or freezing, and recent studies have shown the feasibility of pasteurized-refrigerated and canned slices. The quality of the processed product in all of these procedures will be dependent upon selection of a suitable variety along with good processing procedures. Thermal process canning of mango slices in syrup is the most widely used preservation method.

Beverages

The commercial beverages are mango juice, nectar and squash. Mango nectar and juice contain mango purée, sugar, water and citric acid in various proportions depending on local taste, government standards of identity, pH control, and fruit composition of the variety used. Mango squash in addition to the above may contain SO2 or sodium benzoate as a preservative. Other food grade additives such as ascorbic acid, food coloring, or thickeners may be used in mango beverages.

A short description of finished products found in literature is as follows:
• Mango juice: prepared by mixing equal quantities of pulp (purée) and water together and adjusting the total soluble solids (TSS) and acidity to taste (12 to 15% TSS and 0.4 to 0.5% acidity as citric acid);
• Mango nectar containing 25% purée can be prepared using the following procedure.
• Commercial processing conditions may require the use of a preservative.
• The pH is adjusted to approximately 3.5 by adding citric acid as a 50% solution.
• The time of heat processing will vary with filling temperature, can size and viscosity of the juice or nectar.
• Mango squash may be prepared according to flow-sheet described below; the finished product may contain 25% juice, 45% TSS and 1.2% to 1.5% acidity and may be preserved with sulphur dioxide (350ppm) or sodium benzoate (1000 ppm) in glass bottles.

Mangoes are washed, stored, peeled with stainless steel knives. The pulp is prepared by using a pulper with fine sieve (0.025-in); Sugar is mixed with water and citric acid = syrup; The pulp is added to the syrup and mixed well; The mixture is strained trough cloth; The squash is heated at 85° C and bottles are filled and closed.

For additional heat treatment bottles may need to be maintained at a product temperature of 80°C for 30 minutes if the product is to be processed without preservatives. The bottles are then left to cool in water and stored at room temperature.

Dried / dehydrated

Ripe mangoes are dried in the form of pieces, powders, and flakes. Drying procedures such as sun-drying, tunnel dehydration, vacuum-drying, osmotic dehydration may be used. Packaged and stored properly, dried mango products are stable and nutritious.

One described process involves as pre-treatment dipping mango slices for 18 hr. (ratio 1:1) in a solution containing 40° Brix sugar, 3000 ppm SO2, 0.2% ascorbic acid and 1% citric acid; this method is described as producing the best dehydrated product. Drying is described using an electric cabinet through flow dryer operated at 60° C. The product showed no browning after 1 year of storage.

Drum-drying of mango purée is described as an efficient, economical process for producing dried mango powder and flakes. Its major drawback is that the severity of heat preprocessing can produce undesirable cooked flavors and aromas in the dried product. The drum-dried products are also extremely hydroscopic and the use of in-package desiccant is recommended during storage.

Canning

This preservation technology is described in various technological flow-sheets in this bulletin.

Mango bar or “fruit leather” is presented in various flow-sheets.

Are you looking for bulk processed mango products? Please click below.

Bulk Mango Puree | Bulk Mango Juice Concentrate | Bulk NFC Mango Juice | Bulk Frozen Mangoes | Bulk Mango Powder