1. Mango Pulp and Beverages
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2. Mango Pulp and Beverages
Introduction
Mango fruits have been utilized for long time at every stage of growth.
While the raw fruits are utilized for products like
pickle, amchur, aam panna, ripe ones are used in making pulp, juice, nectar, squash, leather, slices, etc.
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3. Mango Pulp and Beverages
Method
Select fully ripe fruits Sort and wash Peel and destone Crush and press to extract pulp Heat pulp to 85-90°C Fill hot in presterilized bottles Cool & Add preservative (0.1 % KMS and 0.5 % citric) & Fill in bottles Seal Store
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4. Mango Pulp and Beverages
Final product
TSS 13°Brix min pH
To prevent microbial growth and decrease pH citric 0.5% can be added
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5. Mango Pulp and Beverages
Mango Beverages
Mango panna
Juice
Squash
RTS
Nectar
Wine
Health benefits of mango drinks
Good source of carbohydrates 
Rich in vitamin C & vitamin A
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6. Mango Pulp and Beverages
Mango Beverages
Mango panna
Tasty summer drink made from green mangoes.
It is a thick mixture of raw mango pulp, sugar, salts, citric acid, spices and many healthy and beneficial herbs.
It is a good source of energy, rich source of vitamin C and vitamin A.
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7. Mango Pulp and Beverages
Mango Beverages
Mango panna
Preparation
Whole green mangoes + water (1:1)
Boiling
Pulp extraction
Extract + spices
Boiling
Mango beverage
Ingredients
Recipe For 1 kg extract:
1.6kg water, Spices: 1 kg sugar, 80 g salt, 10 g cumin, 4 g black pepper, 2 g red chilli powder
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8. Mango Pulp and Beverages
Mango Juice
Wash and peel mangoes
Remove stones and pulp the mangoes
Strain the pulp
Add water (1 litre pulp: 0.5 litre water)
*Make syrup and homogenize with pulp
Heat at 85°C
Fill hot into bottles and seal
Sterilize at 100°C or in boiling water for 30 min.
Cool bottles and store
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9. Mango Pulp and Beverages
*Syrup Preparation
Syrup is the sugar solution which is added to juices for sweetening and to maintain TSS.
TSS is the total soluble solids which mainly indicates sugar that can be seen by hand refractometer
Syrup is prepared by dissolving 200g of sugar and 1 g citric acid in 800 ml of water (for 1 kg pulp) followed by filtration through muslin cloth
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10. Mango Pulp and Beverages
Mango Juice Preparation
Washing
Peeling
Pulping
Destoning
FPO Specifications
TSS 12-15°Brix
Acidity 0.3 %
Serving chilled
Boiling pulp with syrup
Filling
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11. Mango Pulp and Beverages
Mango Squash
Ripe Mango
Peel, remove stone
Extract pulp and homogenize
Filter through muslin cloth
Boil for 1 min.
Mix juice with syrup
Add 1% citric acid
Add potassium metabisulphite (700 ppm)
Fill in presterilized bottles
Seal and store
FPO specifications
TSS 40-50°Brix
Acidity 1 %
Fruit juice 25 % min.
To have a fresh and tasty drink, mix 1 part of squash with 3 parts of water /chilled water.
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12. Mango Pulp and Beverages
RTS (Ready- To- Serve) Beverages
Mango juice
Mix with strained sugar syrup
Heat to 90°C/ 1 min
Fill hot in sterilized bottles
Pasteurization at 90°C/ 30 min
Cool
Store
FPO Specifications Juice/ pulp :10-15 % TSS :10-15 % Acidity : %
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13. Mango Pulp and Beverages
Mango Wine
Fruit wines are fermented alcoholic beverages made from a variety of ingredients and having a variety of flavours.
Fruit wines are usually referred by their main fruit ingredient such as mango wine.
It contains not less than 7% but not more than 18% alcohol by volume.
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14. Mango Pulp and Beverages
Mango Wine
Mangoes Pulping Addition of sugar (till 22°Brix) Addition of 100 ppm SO2 Fermentation (22°C/ days) Saccharomyces cerevisiae var. 0.5% Racking Straining every two weeks Bottling and Ageing (6-8 months) Pasteurization at 82°C/ 20 min Cooling Storage
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15. Mango Pulp and Beverages
Let Us Sum Up
By preserving fruits in the form of intermediate product such as pulp, the post harvest losses can be avoided to some extent.
Preserved mango pulp can be prepared and stored for a long time under hygienic conditions to be used in off-season.
It may be used for preparation of beverages such as pure juice, RTS, squash, panna and wine.
Chemical preservative and citric acid should be added to the product after dissolving them in small quantity of water
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