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Kesar Mango Pulp

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Kesar mango is another popular Indian variety of mangoes after Alphonso and Totapuri. We are Indian processed mango exporter of Kesar mango pulp, puree and juice concentrate offering the most original and authentic taste of Kesar mangoes. A uniformly ripened golden yellow Kesar mango has a hint of red blush around its shoulder, with characteristic aroma, sweetness and juiciness. It is rich in calcium, phosphorous, iron, potash, magnesium, protein, carbohydrates and vitamins A and C. The pulp is valued for its quality, colour, taste and good shelf-life.

Our Kesar mangoes are cultivated and processed implementing international standards, so that the finished mango product, i.e. the Kesar mango pulp meets the quality requirements of our worldwide customers. We export Kesar mango juice concentrate and pulp to countries around the world – Middle East, Asia, Europe, USA etc.

We manufacture Kesar mango puree and pulp by extracting pulp from fine grade mangoes of right size, at suitable stage of ripeness. The preparation process includes inspection, cutting, de-stoning etc. which finally leads to the extraction of Kesar mango pulp. We use latest technology and equipment to ensure that proper hygiene and manufacturing standards are followed. Our team ensures that our processed mango packaging and storage is at par with international parameters. At every stage of processing, our in-house quality teams checks Kesar mango pulp for various quality specifications. The finished pulp is hermetically packed into aseptic bags only once the quality team provides a go ahead.

Kesar mangoes are used for table purpose and exotic kesar mango pulp recipes, while bulk quantities of Kesar mango pulp is also used on commercial scale in the food processing industry for making nectars, juices, jams, fruit cheese, drinks, puddings, bakery fillings, ice-creams, confectionery, yoghurt and flavours.

You can go through detailed process flowchart about Kesar mango pulp processing or check the product specifications below.


Seasonal Chart

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Physio-Chemical Specification :

PARAMETERS VALUE

Total Soluble Solid (TSS)

Minimum 16 Brix at 20° C

Acidity (as citric acid)

0.4 – 0.6 % W/W

pH Value

3.5 to 4.3

Color

Golden Yellow

Taste

Typical to Kesar Mango

Other

Free from Foreign Matter

Black Specks Count

5 per 100 gm maximum

Brown Specks Count

20 per 100 gm maximum

Viscosity

Minimum 2000 cps at 25° C

Preservative

None

Ascorbic Acid

Natural

Pesticide Residue

As per Food and Drug Administration Guideline

Microbiological Specification :

PARAMETERS VALUE

Yeast

Nil or maximum

Mold

Maximum

Total Plate Count (TPC)

Maximum

E. Coli

None

Coliform

None

Salmonella

None

Packaging and Storage :
Shelf Life & Storage of 18 months at normal ambient condition. Store in cool condition and avoid direct sunlight. Ideal storage temperature 4 – 8° C

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