Mango, with its exotic flavor, is one of the most appreciated fruits worldwide. But have you ever wondered about the meticulous process that goes into mango pulping? Let’s dig together into this fascinating process that ensures that every bite or sip captures the essence of this delicious tropical fruit.

Mango pulping: what is it?

Producers obtain mango pulping by processing fresh fruit, and separating the pulp from the peel and pit (ABC Fruits, n.d.). This process includes:

• First: crushing the fruit.
• Second: sterilizing it.
• Thrid: packaging according to customer specifications.

Also, mango pulping ensures that the pulp retains its essential characteristics, such as flavor, aroma, and nutrients. This allows its use in the manufacture of various food products. It is also possible to obtain a pure and uniform pulp, free of peels and seeds.

How transformed it?

The transformation from its fresh state to mango puree is a process that involves several carefully designed stages. Its stages, according to Guachamin (2021), are:

1. The quality of the puree begins with its selection.  Producers select mangoes at their optimum ripeness. A mango that is too green or too ripe could affect the consistency, flavor, and sweetness of the puree. In addition, they discard defective or damaged mangoes to ensure a high-quality final product.
2. Before pulping, the mangoes undergo a washing and disinfection process to remove dirt, pesticides, and microorganisms. This step is essential to prevent contamination.
3. Producers separate the peel and stone from the mango pulp. This process occurs quickly and efficiently, preventing oxidation and nutrient loss during handling.
4. Then, they crush the extracted pulp for a smooth and uniform texture. This step transforms the pulp into a homogeneous puree, eliminating any coarse fibers or solid particles. It is important to conduct this step at a controlled speed and temperature to prevent the degradation of the natural components of the mango.
5. To prolong the shelf life of mango puree without resorting to artificial preservatives, the puree undergoes heat treatment or pasteurization. This is done at precise temperatures that eliminate microorganisms without affecting the flavor and color of the pulp.
6. After completing the mango pulping process, producers package the puree in aseptic conditions to prevent any contamination. This method ensures that the puree maintains its freshness, flavor, and nutritional value until it reaches its destination in the supply chain.

Equipment used in mango pulping

Then, producers use a variety of specialized equipment to perform efficient mango pulping and preserve the characteristics of the fruit. This equipment includes the following, as reported by Guachamin (2021):

• Pulpers: separate the pulp from the peel and stone, allowing for a quick and clean extraction. Thus, they ensure that no peel or stone remains in the puree, improving its texture and consistency.
• Pasteurizers: temperature control is essential to eliminate microorganisms without altering the flavor or nutritional properties of the fruit.
• Grinders and crushers: transform the pulp into a puree through crushing. This method helps control the final texture, ensuring a smooth and consistent puree.
• Aseptic packaging machines: this type of machinery is crucial for the safe packaging of the puree. In this sense, they avoid any type of contamination and allow a longer shelf life of the final product.

Industrial applications of mango puree

This ingredient is versatile and appreciated in the food industry thanks to its tropical flavor and attractive natural color. Some of the most frequent applications include:

• Beverages: it is used in juices, mango milkshake, flavored waters, smoothies and cocktails. Thus, creating an attractive product for consumers.
• Dairy products: mango puree is incorporated in yogurts, ice creams, and other dairy products to provide a fresh and natural flavor.
• Pastry and confectionery: mango puree is used in the production of jams, mango desserts, pie fillings, and candies. In these products, the puree not only provides sweetness and flavor but also a smooth texture that is essential for sensory quality.
• Sauces and condiments: another application is in sweet and sour sauces and glazes for meats and other dishes. Mango flavor also offers an exotic and attractive touch, highly valued in the kitchen.

A high-quality pulping process ensures a mango puree with:

• Authentic flavor.
• Consistency.
• Preserved nutrients.

All of the above responses meet the demands of consumers who prefer natural and healthy products.

Mango pulping: guarantee of freshness.

In conclusion, the mango pulping process is essential to obtain a high-quality mango puree. A well-processed mango puree helps the food industry meet the growing demand for natural and fresh products. Getting it right will also align it with the expectations of a market that values the quality and origin of ingredients.

References

• ABC Fruits. (n.d.). What is fruit pulp? | types of fruit pulp | Aseptic fruit pulp processing.
• Guachamin, L. (2021). Diseño del sistema productivo para procesar la pulpa de mango en una hacienda agrícola en la ciudad de Guayaquil. Guayaquil.
• Mango Process. (2024, May 16). What Is The Process Of Making Mangoes?

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The appeal of tropical flavors is undeniable, especially in the food industry, where they feature prominently in both desserts and beverages. Mango stands out as one of the most popular options, making it an ideal base for crafting a refreshing bubble tea. Here is how to create the perfect mango boba.

The bubble tea trend

This sweet tea drink, also called boba, first emerged in Taiwan in the early 1980s. It usually contains milk, sweeteners, and flavorings. Its star ingredient is tapioca pearls, which have a gelatinous texture when bitten (Mathieu Teisseire, n.d.; Fortune Business Insights, 2024).

Today, it is a popular beverage worldwide. In fact, the global bubble tea market reached a value of $2.46 billion in 2023, with projections to hit $4.78 billion by 2032 (Fortune Business Insights, 2024). Its appeal lies in its innovative nature, which differentiates it from other beverages. Some of its additional attributes include (Fortune Business Insights, 2024):

• Novel flavors.
• Low fat and calorie content.
• Nutritional value.

Mango Boba: an innovative option

The bubble tea market offers a wide range of flavors, from chocolate to coffee, but fruity varieties dominate. Experts expect this to be the fastest-growing boba segment over the next few years for the following reasons (Fortune Business Insights, 2024):

• Higher nutritional content compared to other flavor profiles.
• The strong demand for fruit-based tea beverages.
• Consumer preference for tropical, refreshing options.

Popular fruit choices include peach, strawberry, lychee, banana, passion fruit, plum, and mango (Fortune Business Insights, 2024). The latter tropical fruit is widely consumed worldwide for its sweet taste and nutritional value. It is usually eaten fresh, canned, dehydrated, and as an ingredient in food products. For example, it is not unusual to find mango desserts or mango cake. It is also often used to make jams, chutneys, smoothies, and different types of drinks (Research and Markets, n.d.).

Mango boba is emerging as a very popular product among consumers. This fruit can be the dominant flavor in a delicious tropical bubble tea. It can also be part of a different blend to create a unique drinking experience (World Tea News, 2023).

Mango boba recipe

In essence, this drink contains tea, milk, sweetener, and tapioca pearls. For the boba, you can use fresh fruit. However, doing so requires additional processing steps to ensure the drink has the right texture. For this reason, mango purée is a more convenient input, as it is practical and provides the flavor and quality of fresh specimens. With this in mind, you only need to follow four steps:

1. Prepare the tea of your choice. Ideally, the preparation should be loaded so it does not get lost in the mango boba. Allow it to cool to room temperature. Keep in mind that for every cup of milk in the boba, there should be half a cup of tea.
2. Prepare the tapioca pearls by boiling them according to package instructions. There are standard or fast-cooking pearls. Pay attention to both active cooking (on the heat) and passive cooking (off the heat, covered) times to achieve the right texture.
3. Once cooked, rinse the tapioca under cold water for about 30 seconds to stop the cooking process. Gently stir to prevent the pearls from sticking, then let them rest at room temperature with a bit of sugar or syrup.
4. Add the mango purée to the milk. Blend the ingredients well, and taste the mango boba to adjust the intensity of the flavor.

Serving and customizing your boba  

The only thing left to do is to serve the drink. Start by placing the tapioca pearls at the bottom of the glass, followed by the tea and a spoonful of syrup. Then, stir gently in circles with a spoon. Finish the mango boba by pouring in the flavored milk. To create an even more eye-catching product, you can customize it with flavored syrups or alternative types of milk. And that is it! You now have a tropical drink that is sure to captivate your consumers.

Bibliographic references

• Chang, T. (n.d.). How to make bubble tea. Good Food.
• Fortune Business Insights. (2024, August 26). Bubble Tea Market Size, Share & Industry Analysis, By Type (Black Tea, Green Tea, Oolong Tea, and White Tea), By Flavor (Original, Fruit, Chocolate, Coffee, and Others), and Regional Forecast, 2024-2032.
• Mathieu Teisseire. (n.d.). The Constantly Growing ‘Bubble Tea Market’.
• Research and Markets. (n.d.). Mango.
• World Tea News. (2023, August 2). The Bubble Tea Market Continues to Experience Strong Demand and Rising Popularity.

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Mango sorbet is a refreshing treat that combines the exotic flavor of mango with the smooth and creamy texture of sorbet. This product is ideal for expanding your frozen dessert line.

Industrial mango sorbet recipe

Do you want to add a sweet, refreshing, and tempting option to your product line? Learn how to make sorbets from packaged mango puree:

Ingredients:

• 10 kg mango purée.
• 3 kg of sugar.
• 7 liters of water.
• 300 ml lemon juice.
• 150 g stabilizer for sorbets.
• 1 kg glucose syrup.

Preparation of mango sorbet

These are the steps commonly followed by the food industry to prepare a delicious mango sorbet with natural fruit purees:

• Syrup preparation: in a large saucepan, combine sugar and water. Heat over medium heat until the sugar is completely dissolved and forms a simple syrup. Then, add the glucose syrup and mix well.
• Incorporating the mango puree: in a pasteurization tank, mix the puree with the cooled simple syrup. Next, add the lemon juice, which will help enhance the mango flavor and balance the sweetness of the sorbet. Finally, add the sorbet stabilizer according to the manufacturer’s instructions and mix well to avoid lumps. The blending process takes 15 to 30 minutes.
• Cooling process: cool the mixture to 2 and -4 °C in an industrial sorbet machine.
• Packaging: remember to package the product while it’s still in liquid state before cooling it further.
• Solidification with the buttery machine: this machine is responsible for producing small ice crystals, turning the liquid into a solid. During this process, the fats crystallize, and the stabilizers hydrate. It is crucial to maintain constant agitation during freezing to ensure a smooth and creamy texture. Finally, do not forget to apply the shake for 15 to 20 minutes.
• Storage: once the mango sorbet reaches the desired consistency, transfer it to appropriate storage containers and freeze at -18°C or below. You can leave the mixture to stand for 4 to 24 hours to reach the ideal texture. In the preservation chamber, you must ensure that you preserve the sorbets or ice creams before distribution.
• Distribution: the product must be loaded in trucks with cold containers.

Tips to improve the quality of mango sorbet

Then, follow these recommendations to achieve maximum quality in the final product and ensure your customers’ satisfaction:

• Balance of sweetness and acidity: for example, lemon juice not only enhances the flavor of the mango but also helps prevent sugar crystallization and ensures a smooth texture. Thus, it is important to adjust the amount of lemon juice according to the sweetness level of the mangoes used.
• Use of stabilizers: these help to improve the texture and stability of the sorbet during storage. It is key to use the right amount and mix well to avoid lumps.
• Freezing process: rapid and constant freezing is essential to avoid the formation of large ice crystals, which can affect the texture of the sorbet. Therefore, the use of industrial machines designed for sorbet making is ideal for this purpose.
• Flavor innovation: consider incorporating other complementary flavors, such as fresh herbs (mint, basil) or spices (ginger, cardamom), to create unique and appealing sorbet options.

Importance of raw ingredients

Making a good sorbet involves carefully choosing the fruits, using stabilizers, and quality milk. It is important to know what you want to offer because, depending on this, you can vary any of the ingredients to encourage the consumption of your ice cream. However, it is essential to use the highest quality raw materials to obtain the best possible result:

• The fruit: for example, we recommend using packaged puree to simplify the production process and add a natural ingredient with all the benefits of mango. Using high-quality fruit puree is crucial for an intense and authentic flavor. Mangoes should be sweet and fiber-free for a smooth texture.
• Milk: a must-have ingredient for making ice cream. If you use a milk with protein, you can vary the consistency of the ice cream. This will make your sorbets more or less consistent.
• Sugar: many companies vary the type of sugar they use for the preparation of sorbets. Likewise, everything will depend on the type of texture you want to give to your products.

Mango sorbet is a delicious and consistent product that has won over more and more consumers in the United States and Canada. Apply these tips and knowledge in your production to achieve exceptional products.

Bibliographic references

• Rodríguez, M. (2023, May 19^th). Descubre las mejores recetas de postres con mango. Diez Minutos.
• Heladería.com. (n.d.). El helado fase a fase.
• Scoolinary. (2020, July 6^th). El proceso básico de fabricación de helado.

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The process of preparing a mango cake can greatly impact your business compared to that of your competitor. Do you want to know how to optimize your recipe and production to surprise your customers? Discover with us the secrets to improving the quality and taste of this dish.

Mango cake: what processes are there?

Mango, a popular tropical fruit in the United States, is the star of many desserts. So, here are the most common steps to prepare mango cakes on an industrial level (Saniclean Strainers, n.d.):

Step 1. Inspection and storage of ingredients:

• Ingredients: flour, sugar, butter, vanilla, mango purée, milk, eggs, and cinnamon.
• Tip: store ingredients in a cool, dry place to maintain their quality.

Step 2. Mixing ingredients for the perfect cake:

• Use an industrial mixer to blend the butter with the sugar until creamy.
• Add the eggs, one at a time, followed by the vanilla and mango purée.
• Gradually stir in the flour and cinnamon, alternating with the milk.

Step 3. Preparation of molds:

• First, grease and flour the molds.
• Then, pour the mixture into the molds, making sure they are evenly filled.

Step 4. Baking:

Bake at 180 °C (350 °F) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Adjust the temperature and time according to the size of the molds and the type of oven used.

Step 5. Finishing and decorating:

• In this case, first let the cake cool before unmolding.
• Then, decorate to taste with mango or cinnamon icing.

Decoration not only improves the appearance but also the taste of the cake. This also makes it more appealing to customers.

Step 6. Packing and refrigeration:

• Once decorated, package the mango cake properly. Use packaging materials that will protect the cake and maintain its freshness.
• Refrigerate to maintain freshness, if necessary, especially if it contains perishable ingredients.

Mango cake ingredients that will enhance your recipe

Certain ingredients can make your mango cake stand out. They improve both flavor and efficiency in your production. Here is a list of these:

1. Mango purée

Instead of using fresh mangoes, use mango purée to reduce preparation time and retain their nutrients and flavor when stored and refrigerated.

Purée not only saves preparation time but also provides a lingering consistency and flavor in each cake. In addition, using it will avoid seasonality problems and ensure a constant supply of high-quality ingredients throughout the year.

2. Regular sugar and powdered sugar

Use regular sugar for the cake, also powdered sugar for the mango sauce. This gives a smoother texture to the sauce (Sweetit, n.d.).

The combination of regular sugar for the cake and powdered sugar is essential to get the perfect texture in both components of the mango cake.

The regular sugar helps to give structure and firmness to the cake, while the powdered sugar, being finer, dissolves easily.

3. Cinnamon for mango cake

Cinnamon adds an extra layer of flavor that perfectly complements the sweetness of the mango. Although it is not a traditional ingredient in all mango cakes, its inclusion can surprise and delight customers with a warm, aromatic touch.

Cinnamon can be added to both the cake and the glaze. This way, you will get an irresistible aroma and a distinctive flavor that will make your cake stand out (Lolita la pastelera, 2021).

Optimize processes

Process optimization in the production of this type of food is a growing trend that provides multiple advantages for companies in the sector. By incorporating advanced technologies such as automation, data analysis, and quality management systems, companies can increase efficiency, reduce costs and ensure high-quality products. Some of the elements you may want to consider are:

1. Use of fruit purées: these preprocessed purées guarantee uniform consistency and reduce preparation time. In addition, they ensure consistent quality of the final product.
2. Preservation technology: some of the key elements are:
3. Quick freezing: maintains cake freshness and allows for off-season production.
4. Vacuum packaging: extends the shelf life of the food and maintains its flavor and nutrients (García, 2024).
5. Special ingredients: some special ingredients that can be used include natural additives such as pectin to improve the texture and stability of the cake. Likewise, options such as coconut sugar or natural sweeteners meet the demand for healthier products.

Do not hesitate to include these ingredients in the mango cake

To offer the best to your customers, consider incorporating these ingredients and steps into your recipe. Every little detail can dramatically improve the quality of your desserts. Apply these tips and take your mango cake to the next level!

Bibliographic references

• Alimentos SAS. (2023, October 11th). Puré de frutas para repostería, usos y beneficios.
• García, G. (2024, February 9th). Tecnologías de procesamiento que contribuyen a la conservación de los alimentos. The Food Tech.
• Lolita la pastelera. (2021, May 1st). Usos de la canela en la repostería.
• Machine Tech. (2024, April 28th). ¿Cómo se fabrica el pastel en la fábrica? Una guía para principiantes sobre la fabricación de pasteles. Obtenido de Machine Tech:
•  Saniclean Strainers. (n.d.). Commercial cake manufacturing and saniclean strainers.
• Sweetit. (n.d.). Los azúcares en la repostería: formatos y tipos.

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When companies from the food industry are interested in producing foods or drinks with fruit purée, mango stands out as a key product. In this occasion, explore industrial mango beverage manufacturing and its potential in the U.S. market. In addition, learn what a high-quality recipe of this drink looks like.

Mango: a refreshing business opportunity

Mango, that exotic and juicy fruit, has conquered the palates of many people. Its sweet and aromatic flavor makes it the star ingredient of numerous recipes, from juices, smoothies, and craft beers to mango cake, among other delicious options.

In the food industry, mango is emerging as a high-potential product, especially in the U.S. market. According to a USITC report, imports of fresh and processed mangoes into the United States have increased significantly in recent years (ProducePay, 2023).

Mango beverage recipe: industrial production process

The key to enjoying this authentic recipe lies in the use of high-quality mango purée. This is obtained through a careful process of selection, peeling, pulping and pasteurization of the fresh fruit.

Unlike concentrates or reconstituted juices, mango purée retains the flavor and texture of the fresh fruit. This makes it the ideal choice for companies looking to offer an authentic and nutritious mango beverage.

In addition to delicious drinks, this tropical fruit is versatile in industrial cooking. The purée is the base for mango sauces, jams, mango desserts, ice cream and a wide variety of products.

Market opportunity in the United States

The U.S. market represents a unique opportunity for companies offering just the fruit or products made with it. According to USDA data, consumption of fresh and processed mangoes has increased by 24% in the last five years (Agtech America, 2023).

Mango beverage: step by step of the industrial process

• First, there is the selection and reception of fresh and ripe mangoes.
• Then, comes the peeling, pulping and pasteurization to obtain mango purée.
• Next, the mango purée is mixed with other ingredients according to the desired recipe.
• Afterward, there is the final packaging and pasteurization of the product.
• Finally, comes the distribution and commercialization at national and international level.

Benefits of mango in the food industry

In addition to its exquisite flavor, mango purée offers numerous benefits to the food industry, such as:

• Versatility in different applications.
• Long shelf life due to pasteurization.
• Appealing tropical color and aroma.

In summary, mango beverage and other products derived from this tropical fruit represent a promising business opportunity. With growing demand in the U.S. market and the versatility of mango purée, companies have the opportunity to offer innovative and flavorful products.

Referencias bibliográficas

• Agtech America. (2023, March 2). El consumo de mangos está creciendo de manera continua en Estados Unidos.
• Jornaleros en la Agricultura de Exportación. (2021, March 4). Importaciones de Estados Unidos de frutas frescas y verduras. CIESAS, 5.
• ProducePay. (2023, marzo 14). Situación del mango en Estados Unidos y Latinoamérica.

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Mango mochi is a true masterpiece. This preparation combines the smoothness and sweetness of mango with the unique, chewy texture of Japanese mochi. In this article, we will explore how to make it. Let’s dive into its industrial recipe.

First steps to prepare mango mochi

This recipe is surprisingly simple. Almost as simple as making mango sorbet. The first thing you will need is glutinous rice, which is the base of mochi. This type of rice is high in starch and gives the sticky texture that is so distinctive to this preparation. In addition to glutinous rice, you will need ripe mango, sugar, and corn starch.

The recipe: step by step 

This treat comes together in just six steps. Here are the details:

1. Glutinous rice preparation. First, wash the glutinous rice under cold water until the water runs clear. Then, soak it for at least four hours or overnight. After soaking, drain the excess water.
2. Cooking the rice. Once the rice is ready, you should steam it until it is tender. This may take about 30 to 40 minutes, depending on the amount of rice you are cooking. Once cooked, allow the rice to cool slightly before continuing.
3. Preparation of the mango purée. While the rice is cooling, prepare the mango purée. Peel and cut the ripe mangoes into chunks. Then, place them in a blender or food processor. Add a little sugar and, finally, blend until you obtain a smooth and homogeneous purée.
4. Mixing the mochi. The next step is to mix the cooked glutinous rice with the mango purée and add more sugar. Continue mixing until all the ingredients are well incorporated and you obtain a sticky but manageable dough.
5. Forming the mochi. Mold the mochi dough into round balls using specific molding machines. These machines can be automatic and are designed to produce mochi balls that are uniform and consistent.
6. Cooling and packaging. Allow the freshly formed mochi balls to cool so that they maintain their proper shape and texture. Then, package them in suitable containers for distribution and sale. And that is it!

Now you know how to make mango mochi, so get on with it!

Now that you know the simple steps to prepare this amazing treat, which is considered one of the many mango desserts, it is time to get to work. It will undoubtedly become one of your signature products. After all, the combination of flavors of mango mochi will make every bite an unparalleled sensory experience for your consumers. What are you waiting for to delight them with the best Colombian mangoes? Give them a try at Dream Foods Caribe.

Referencias bibliográficas

• Constellation Inspiration. (2023, February 18). Whole Mango Mochi.
• Yap, V. (2024, March 5). Mango Mochi Recipe (Fruit, Mango Cream Or Ice Cream Filling). Honest Food Talks.

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The mango, originally from Asia, has become popular worldwide and is enjoyed by many cultures, including the US. From sauces and smoothies to cocktails, mangoes are highly prized for their sweet tropical flavor in a variety of different recipes. This versatile and delicious fruit is, also, the perfect ingredient for creating a wide variety of mango desserts. It is considered an interesting input to flavor sweet goods and evokes a tropical paradise.

So, learn how to create delicious mango desserts and discover key considerations for crafting tropical-flavored sweets.

How to produce mango desserts: key aspects

Mango brings a natural sweetness and an exotic touch that can elevate any dessert, turning it into a tropical delight. Its juiciness and smooth texture also make it perfect for blending into creams, mousses, and fillings. It adds flavor as well as a delicious aroma and beautiful color to preparations. So, to make and produce these desserts, there are some aspects that you must consider. Among them are the following:

1. Use mango puree to achieve a smooth consistency

You can use mango puree to create delicious, tropical-flavored desserts. It’s a product made with ripe, juicy mangoes that retain consistency in flavor and color. In addition, it gives the products a smooth and creamy texture. Mango puree is very versatile, and you can incorporate it into cake batter, ice cream, mousses, and more. It adds a vibrant, tropical flavor to sweet creations.

2. Adjusting the ingredients in mango desserts

It’s important to keep in mind that mango puree is juicy and liquid. This can affect the preparations, so it is necessary to adjust the amounts of other liquid ingredients. Thus, it is possible to achieve the desired texture in the dessert and preserve its freshness. In addition, adjusting liquid ingredients appropriately helps to extend the shelf life of the final product.

3. Slightly reduce the amount of sugar in preparations.

Mango is naturally sweet, containing sucrose, fructose and glucose. Therefore, when preparing these desserts, it is necessary to slightly reduce the amount of sugar. This action will help balance the flavors and prevent the final product from becoming loaded with sugars.

4. Keeping mango desserts versatile

Because of its immense versatility, mango puree can be used in a variety of culinary applications. It offers a natural, consistent mango flavor that pairs well with a wide range of recipes. These include smoothies, ice cream, jams, jellies, sauces, chutney, mango cake and more. This quality makes mango an essential ingredient in the food industry for generating tropical-flavored desserts.

5. Choosing natural options to flavor sweet goods

Mango desserts are not only delicious but also a great source of nutrients. Choosing mango puree from reliable suppliers gives foods an added boost to nutrition. Consumers are increasingly looking for natural fruit-based components in their food. This is why mango puree presents a better option than artificial flavorings.

This type ofdessertis not only delicious but is also irresistibly exotic and refreshing. From ice cream and cakes to mousses and cheesecakes, the possibilities are endless when it comes to creating sweet, tropical-flavored creations. Incorporating mango flavor into products will surprise customers with new and exciting delights.

Referencias Bibliográficas

• Chopade, K. (2023, 26 de noviembre). The Sweet Success of Mango Pulps: A Game Changer in the Food Industry.
• Owino, W. y Ambuko, J. (2021, 6 de noviembre). Procesamiento de fruta de mango: opciones para procesadores a pequeña escala en países en desarrollo. MDPI. PNUD. (2023). Cultivo y comercialización del mango.

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You may not know it, but there are different types of mango. This fruit has undoubtedly conquered palates around the world. Below, we explore the unique characteristics that each mango variety brings to the products made from them.

Types of Colombian mango and their uses in food production

Colombia is home to great diversity when it comes to mango production. The country’s climatic conditions make it the ideal place to grow this fruit.

This Latin-American country produces and exports it to other places, including the United States. Let’s review which mango species are commonly used, especially in Colombia, for export.

Criollo mango from Magdalena: Colombian treasures

Criollo mango has its roots in the fertile soil along the Magdalena River. It is prized for its good aroma, sweet flavor, and juicy flesh. In the U.S. food industry it also provides a distinctive quality to products such as mango purees, being widely used in the production of juices.

The intensity of its flavor lends itself particularly well to creating an exquisite mango cake, delighting consumers with every bite.

Yarn mango: a refreshing experience

Yarn mango is known for its fibrous and juicy texture. In addition, its pleasant tropical aroma offers a unique experience to those who consume it; also, is used in the preparation of mango sorbet, where the consistency of the yarn adds a refreshing and delicious touch.

Common mango: the most traditional of the mango types

The common mango is noted for its mild, balanced flavor, sweet aroma, and juicy flesh. It is a major player in the production of mango jam, which has become an essential element in American breakfasts and snacks.

Types of mango: their benefits in the food industry

Derivatives of this fruit, such as mango puree, simple juices, and concentrates, offer a wide range of benefits to processed foods.

Its incorporation in products such as mango pudding adds a tropical touch and provides essential nutrients, such as vitamin C and antioxidants.

The freshness and authenticity of mango —qualities related to its incredible flavor and nutritional value— elevate the quality of business products. Incorporating them in products from yogurt to Mango sauce fruit is always a great idea.

Choosing the right handle: an art in itself

We have reviewed the different types of mango. Each one is particularly good for producing a specific food. Thinking about what you want to prepare will allow you to choose the right mango. To do so and make the most of them, you can be guided by this article. The diversity in types of mango has left a distinctive mark on the food industry. By choosing carefully, we can enjoy the delicious experience this unique fruit has to offer. What are you waiting for to eat foods made using mango?

Bibliographic references

• CNN Español (2021). The United States opens its market to Colombian mangoes; the first import is expected in January 2022.
• Colegio Mayor de Antioquia (2022). RESIGNIFICATION OF THE SANTA BÁRBARA ANTIOQUIA MANGO.
• Colombia Trade (2023). Colombian sugar mango is conquering the global market.
• El Heraldo (2023). Colombia exports for the first time sugar mango from Magdalena to the USA.
• Government of Colombia (2023). Lemon and mango are among the fruit trees that can take advantage of the sun.

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Within the food industry, the production of mango jam is one of the best-known uses of this fruit. Some inputs are used to flavor the product and guarantee its quality during its manufacturing process. Best fruits, fresh or preserved, are chosen to obtain the natural flavor of the healthy and ripe fruit. In addition, sugar, and other ingredients, such as additives and preservatives, are incorporated to maintain the flavor and prolong its shelf life (Padilla et al., n.d.).

Explore these tips for crafting a commercially appealing mango jam infused with natural flavors.

How to achieve a naturally rich flavor in mango jam?

Typically, commercial jams undergo a process where fruits are cooked down into a pulpy consistency, resulting in a semi-liquid product. To enhance its taste profile and heighten the overall sensory characteristics of the fruit, specific proportions of food products are incorporated, obtaining a delightful sweet flavor (Sanz, 2021; Padilla et al., n.d.).

Generating that natural flavor in mango jam makes it suitable for direct consumption. Also, it can be used as an ingredient in different options, such as mango cake, mango sorbet, or mango pudding. In order to do so, it is important to take into account these suggestions (Padilla et al., n.d.; Sanz, 2021; FAO, n.d.; UNDP, 2023):

1. Use mango puree to create a natural flavored jam.

Mango puree is the edible part of the whole fruit, without peel, skin, and seeds, reduced to a puree by a sieving process. It is ideal for the manufacture of mango jam, as it preserves all the authentic flavor of the fruit. In addition, it maintains its enduring flavor and characteristic aroma. This culminates in a final product of exceptional quality, characterized by a seamlessly natural appearance.

This type of concentrate can be used as an input in the manufacture of mango sauce and mango jelly. Certainly, it is a product elaborated with fresh and healthy fruits, selected, and harvested at their optimum ripening point. For its use in the elaboration of jam, it is recommended that the following conditions are guaranteed:

• A uniform, homogeneous, and viscous consistency of the puree.
• Preservation of nutritional qualities.
• Slight fluidity to obtain a semi-liquid mixture.
• Safety, hermeticity, and integrity to guarantee the quality of the final product.

2. Giving the right proportion of sugar to mango jam

Sugar is a primary ingredient that intensifies the natural flavor of the fruit in the jam. During the cooking process, the mango puree should be mixed with the sugar in a 1:1 ratio. It is used to obtain a semi-fluid, uniform, shiny, and lump-free product. Various types of sugars can also be used to impart flavor to the product and help improve its texture.

The optimum point of the jam is achieved when the mixture reaches 65 degrees Brix (65% sugar). In this way, together with the pectin, the final product reaches a gelled consistency that maintains the texture, color, aroma, and flavor of the natural fruit. 

3. Adding citric acid to balance fruit flavor

Citric acid is an additive that is added to mango jam to balance the flavor of the fruit. It is a natural antioxidant that also helps in the preservation process, prolonging the shelf life of the product. Its main function is to regulate the pH and reduce the oxidation of the fruit’s nutrients. This helps to preserve the natural flavor of the mango and helps to obtain a transparent and shiny jam. In conclusion, mango jam is a product obtained by cooking the fruit with sugar and other ingredients. For its commercialization, it is important to create the natural flavor of the fruit. Mango puree is ideal since it is made with fresh, healthy fruit at optimum ripeness. This helps to preserve the flavor of the fruit together with sugar and citric acid. Following these tips can result in a product with a more natural flavor.

Bibliographic References

• FAO (n.d.). Codex Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).
• Padilla, M.; Campos, M.; Larios, I. and Villanueva, S. (n.d.). Elaboration of mango-based products. CIATEJ.
• UNDP (2023). Mango cultivation and marketing.

 Sanz, C. (2021). Project of a jam processing industry with seasonal fruit of 644,000 kg per year of production from Ecija (Seville). Universidad Politécnica de Madrid. https://oa.upm.es/69067/1/TFG_CRISTINA_SANZ_ROLDAN.pdf

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Today, the natural trend is growing more and more among consumers. For this reason, the food industry has opted to use inputs with natural fruit, such as purees, in order to provide the natural flavor they are looking for. Moreover, they use these to prepare fruit juices, ice creams, jams, and other preparations such as mango jelly and mango sauce, as they provide important advantages. Their use improves the sensory characteristics of the final product and helps to maintain its nutritional properties (Juarez, 2020; UNDP, 2023).

Certainly, the industrial procedure for preparing mango-based sauce for commercialization is as follows.

Industrial process to prepare mango sauce

Mango is a fruit with fleshy pulp and sweet flavor. It stands out for its nutritional properties and ease of processing. It is ideal for use as a main raw material or as an input in the form of puree to make this sauce. To do so, it is necessary to obtain a homogeneous mango puree and prepare the sauce with the following processes (Camacho and Gelvez, 2018; Padilla et al., S.f.; UNDP, 2023

1. Sifting to obtain a homogeneous mango puree  

To elaborate the sauce, it is necessary a process of sieving the fruit pulp. This is achieved using centrifugal action equipment with a fine mesh. It sieves the pulp to remove undesirable particles and obtain a homogeneous mango puree.

2. Addition of additives in mango sauce

You should add additives to the puree to extend the shelf life of the final product. One of them is citric acid, which acts as an acidulant to lower the pH and prevent the growth of microorganisms. Another is ascorbic acid, which acts as an antioxidant to prevent color change in the final product.

3. Heat treatment during manufacture

This sauce requires heat treatment for its manufacture. The puree undergoes a pasteurization process between 80 – 95 °C for 30 minutes to maintain its organoleptic characteristics. Once this time has elapsed, the operation completes with rapid cooling to a temperature of 5 °C. This is done to create a thermal shock and inhibit the growth of microorganisms that can survive the heat.

4. Mango sauce cooking process

After pasteurization, you add the remaining ingredients such as sugar, water, pectin, salt, thickener, preservative, and coloring to the sauce. Once you mix all the ingredients, you cook the sauce at 90°C for 10 minutes.

5. Filling and packaging of the final product

Once it’s ready, immediately hot pack the sauce. Use clean metal or glass containers with lids, flexible containers, or aseptic bags. This is important to ensure the quality, airtightness and safety of the product. In this way, it can preserve its nutritional qualities and meet customer requirements. To sum up, mango sauce requires an industrial process for its manufacture from the fruit puree. In addition, these processes ensure the quality and shelf life of the final product. Among them, the addition of additives and the thermal and cooking treatment are key to achieve a quality product. It is a very versatile sauce that you can use for desserts such as mango cake or mango pudding, among other preparations.

Bibliographic references

Camacho, J. and Gelvez, V. (2018, June 21). Elaboration of a mango-based dressing sauce. University of Pamplona, Spain.

Juarez, C. (2020, May 7). Naturally sourced and safe foods: future and market development. The Food Tech.

Padilla, M.; Campos, M.; Larios, I. and Villanueva, S. (S.f.). Elaboration of mango-based products. CIATEJ.

UNDP (2023). Cultivation and commercialization of mango.

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