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,…