Mango Processing: A Definitive Guide

Mangoes, known as the "King of fruits," hold a special place in Indian culture, cuisine, and commerce. Across the country, people eagerly anticipate the Mango season, and Mangoes feature prominently in a variety of dishes, from savory to sweet, and in refreshing summer drinks. The fruit is a symbol of the Indian summer, loved by people across social and economic backgrounds.

The raw fruit is used for products like chutney, pickle, Mango powder, green Mango beverage, etc. and the ripened ones are used in making pulp, puree, juice, nectar, squash, leather, slices, etc. This blog discusses how Mango fruit processing happens on commercial level using innovative processing technologies.

Mango Fruit Processing

When it comes to Mango, India dominates the global mango production market, contributing to 50% of the world’s supply. Mangoes are widely processed into products like pulp, puree, concentrates, jams, canned slices, frozen chunks, and dehydrated, fulfilling both domestic and international demand.

At the core of this industry, both pulp and puree are primarily preserved by chemical preservatives in earlier times & now by aseptic processing and freezing. The versatility of Mango products ensures a year-round supply, allowing manufacturers to make Mango products accessible globally.

Mango Nutritional Properties

Mango is highly valued not only for its unique flavor but also for its nutritional benefits. Mangoes are rich in vitamins A and C, has a low acidity level with a moderate protein content. Besides being nutritious, mangoes offer medicinal benefits as well. Mango is known for its digestive properties.

Nutritional Component	Value
Total Soluble Sugars	~15 - 20%
Protein Content	~1%
Fat in Mango Kernel	8-10%
Acid Content	0.2-0.5%

Mango Processing Technologies

Modern mango processing equipment is designed to handle large volumes efficiently and effectively to produce a wide range of products. Mango processing involves sophisticated machinery and stringent procedures to ensure that products retain their nutritional and sensory properties.

Typical Mango Processing Line is equipped with:

These machines facilitate the production of various mango products like Mango pulp, juice, puree, and concentrates.

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Mango Processing Techniques

Leading Mango Products	Processing Techniques	Processing Method
Mango Pulp and Puree	Aseptic processing, freezing	Prepared from whole or peeled mangoes.
Mango Juice and Concentrates	Evaporation, Pasteurization	Mixed with sugar and citric acid; acidity is controlled to prevent microbial growth.
Mango Dice in Pulp/Slices in Syrup	Pasteurization, Freezing	Preservation through freezing or pasteurization.
Mango Candies	Dehydration	Drying the candies using Dehydrator
Mango Jams and Jellies	Heat treatment, pH adjustment	Prepared with sugar and citric acid; heating ensures a shelf-stable product.

Steps for Mango Processing

Mango is processed to produce different products such as Mango pulp, Mango puree, Mango juice, Mango puree concentrate, etc. Mango fruit processing goes through several key stages, each of them are vital to ensure the quality and safety of the final product. Mango processing steps are composed of:

1. Receiving and Inspection

Mangoes upon arrival are inspected for quality, ripeness, and any potential defects. Only those mangoes that meet the stringent standards move forward for processing and the rejected ones are disposed of. It is also important to ensure that the receiving area is clean and well ventilated. It must also be free of any insects or rodents.

Mangoes that are sent for processing are selected basis that there is less or no insect infestation and is unripe or reached the stage of ripening. Also, it must have a uniform color and texture with minimum 13 brix soluble solids, and a pH value of 3.5 to 4.0.

2. Washing and Sorting

Mangoes have to undergo a thorough washing cycle to remove dirt, debris, pesticides, and other contaminants. Mangoes undergo a double wash—first in a chlorine solution to reduce microbial load and then in hot water wash to remove chlorine residues. After cleaning, the Mangoes are fed into the roller sorting machine for further inspection.

3. Blanching

Blanching mangoes softens the fruit and preserves its color, making it ready for pulping. It inactivates enzymes that could otherwise spoil the product during storage. It also helps eliminate air inside the fruit tissues, remove off-flavors and aromas and fix the fruit color.

4. Sorting and Cutting

The tip of the fruit contains lot of black & brown particles. These are removed by tip cutting. Yield is enhanced by having one side cut before Destoning & Pulping. Stainless-steel knives and workbenches ensure cleanliness and precision, reducing oxidation and maintaining flavor.

5. Pulping, Destoning, and Refinement

Mango Peeling, Pulping and Destoning Machines are designed to automatically de-stone and peel fresh Mangoes. Mango pulp is separated from the fiber using a fine mesh, ensuring smooth texture. The refined pulp is then heated to 50-55°C to enhance product consistency and reduce black or brown spots. Upon heating, the pulp gets transferred in kettle then it further goes to the balance tank, the preheater. The temperature at which the pulp is heated is suitable for any centrifugal force. Mango pulp is sent to the tubular preheater to inactivate enzymes and preheat the unrefined pulp to achieve higher yield.

6. Decanting / Separation

Is widely used to separate black & brown specs.

7. Thermal Treatment/Aseptic Sterilizer

Thermal treatment is applied to the pulp to kill bacteria and prevent microbial spoilage. Here, the pulp is heated to 95°C for 10 minutes with continuous stirring. With aseptic sterilizers, the pulp can be heated up to 140°C to ensure the product is free from pathogens. Due to any unforeseen circumstances, the pulp is not heated up to the required temperature; such pulp goes through an aseptic bypass wall. Here the pulp is cooled down again to 45 or 50 °C and then mixed with the product tank.

8. Pasteurization: (Only for canning)

The main purpose of sterilizing Mango pulp is to extend its shelf life and ensure product safety. To extend the mango pulp’s shelf life, it undergoes pasteurization, heating to around 95°C. This heat treatment kills microbes and stabilizes the pulp.

9. Aseptic Packaging and Cooling

The pulp is aseptically packed in sterilized containers, ensuring hygiene and extended shelf life without preservatives. The containers are filled with hot mango pulp, cooled in fresh water, and stored for distribution. Hot containers are cooled with fresh water at the lowest temperature attainable. There are three sections to conduct heating, heating & holding, cooling by cooling towers & cooling by chiller (optional depends on location).

Global Industry Statistics

The global processed mango products market size reached USD 22.2 Billion in 2024. It is expected that the market is supposed to reach USD 36.3 Billion by 2033, exhibiting a growth rate (CAGR) of 5.16% during 2025-2033. An increasing trend has been observed in world Mango production averaging 22 million metric tonnes per year. Worldwide production is mostly concentrated in Asia, accounting for 75% followed by South and Northern America with about 10% share. The crop accounts for 39% of area under fruit corps in India and 23% of production of these crops.

Varieties Cultivated in India

In India, about 1,500 varieties of Mango are grown including 1,000 commercial varieties. Each of the main varieties of Mango has a unique taste and flavor. The important Mango varieties cultivated in different states of India are given below:

State	Varieties grown
Andhra Pradesh	Allumpur Baneshan, Banganapalli, Bangalora, Cherukurasam, Himayuddin, Suvernarekha, Neelum, Totapuri
Bihar	Bathua, Bombai, Himsagar, Kishen Bhog, Sukul, Gulab Khas, Zardalu, Langra, Chausa, Dashehari, Fazli
Goa	Fernandin, Mankurad
Gujarat	Alphonso, Kesar, Rajapuri, Vanraj, Jamadar, Totapuri, Neelum, Dashehari, Langra
Haryana	Dashehari, Langra, Sarauli, Chausa, Fazli
Himachal Pradesh	Chausa, Dashehari, Langra
Jharkhand	Jardalu, Amrapalli, Mallika, Bombai, Langra, Himsagar, Chausa, Gulabkhas
Karnataka	Alphonso, Bangalora, Mulgoa, Neelum, Pairi, Baganapalli, Totapuri
Kerala	Mundappa, Olour, Pairi
Madhya Pradesh	Alphonso, Bombay Green, Langra, Sunderja, Dashehari, Fazli, Neelum, Amrapalli, Mallika
Maharashtra	Alphonso, Mankurad, Mulgoa, Pairi, Rajapuri, Kesar, Gulabi, Vanraj
Orissa	Baneshan, Langra, Neelum, Suvarnarekha, Amrapalli, Mallika
Punjab	Dashehari, Langra, Chausa, Malda
Rajasthan	Bombay Green, Chausa, Dashehari, Langra
Tamil Nadu	Banganapalli, Bangalora, Neelum, Rumani, Mulgoa, Alphonso, Totapuri
Uttar Pradesh	Bombay Green, Dashehari, Langra, Safeda Lucknow, Chausa, Fazli
West Bengal	Bombai, Himsagar, Kishen Bhog, Langra, Fazli, Gulabkhas, Amrapalli, Mallika

In conclusion, the commercial processing of mangoes has evolved into a sophisticated industry that brings the taste of this seasonal fruit to consumers year-round. From pulp and puree to dried mango slices and juice, each product requires specific techniques to ensure quality, safety, and shelf stability. As consumer demand for mango products grows, the industry is adopting cutting-edge technologies like aseptic processing, freeze-drying, and high-pressure processing, which preserve the fruit’s flavor and nutrition.

With cutting-edge equipment and advanced techniques, mango processing has evolved to meet the global demand for this beloved fruit in various forms. Each product, whether it’s puree, juice, slices, or dried mango powder, requires specific handling to preserve the mango’s quality, nutritional value, and taste. Through aseptic processing, dehydration, and pasteurization, mango products are accessible worldwide, ensuring consumers can enjoy the taste of mango year-round. With new technologies on the horizon, the future of mango processing looks bright, making mango-based products accessible and enjoyable for consumers around the world.