Mango pulping: freshness and natural quality | Dream Foods

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.

H2: 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.

H3: 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.

H2: 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.

H2: 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.
• Preserved nutrients.

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

H2: 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.