Alphonso Mango Purée – Aseptic, India images
Aseptic Alphonso mango purée manufactured by Kabako Gruppe from ripe and carefully selected mangoes originating from India. The fruit is sieved, blended, pasteurised and aseptically packed to obtain a smooth, uniform product with an aromatic flavour characteristic of ripe mango. Suitable for professional bakery, confectionery, dairy, beverage, smoothie, frozen dessert, fruit snack, sauce and baby food production. Available in 20 kg bag-in-box packaging and 200 kg aseptic drums.
Alphonso mango purée is manufactured by Kabako Gruppe from sound, ripe and carefully selected mangoes originating from India. The fruit is sieved, blended, pasteurised and then aseptically packed. The finished product has a smooth, uniform consistency and an aromatic flavour characteristic of ripe mango.
Our aseptic Alphonso mango purée is intended for professional food manufacturers, bakeries, confectionery producers, dairy processors, beverage companies, catering businesses and other B2B customers. Its distinctive tropical fruit profile and consistent texture make it suitable for a wide range of industrial and artisan food applications.
| Product name | Alphonso mango purée |
| Manufacturer | Kabako Gruppe |
| Ingredient | Mango |
| Raw material | Alphonso and other suitable mango varieties |
| Country of origin | India |
| Aroma and flavour | Aromatic and characteristic of ripe mango |
| Production process | Selection, sieving, blending, pasteurisation and aseptic packing |
| Consistency | Smooth and uniform |
| Parameter | Minimum | Maximum |
|---|---|---|
| Refractometric extract | 15.0 °Brix | 18.0 °Brix |
| pH | 3.6 | 4.2 |
| Acidity expressed as anhydrous citric acid | 0.4 g/100 g | 0.8 g/100 g |
| Bostwick consistency | 10 cm | |
| Parameter | Unit | Maximum |
|---|---|---|
| Total viable count, OSA method | CFU/g | ≤30 |
| Yeasts | CFU/g | <1 |
| Moulds | CFU/g | <1 |
The recommended period before retesting aseptically packed Alphonso mango purée depends on the storage temperature.
| Storage temperature | Recommended retest period |
|---|---|
| 21 °C | 12 months |
| From 0 °C to 4 °C | 24 months |
| -21 °C | 36 months |
The product should be stored under stable temperature conditions in its original, closed and undamaged packaging. Product retesting is recommended after the indicated period.
Alphonso mango purée for the food industry can be used as a tropical fruit ingredient in a wide range of professional products and formulations.
The smooth and uniform consistency of Alphonso mango purée makes it suitable for professional bakery and confectionery applications. It can be used as a tropical fruit base for cake fillings, pastries, baked goods, desserts, creams, mousses, sauces, toppings, chocolate products and other fruit preparations.
Its characteristic mango flavour works particularly well in recipes that require a distinctive and recognisable tropical fruit profile. The consistent texture supports accurate dosing and efficient mixing with other recipe ingredients.
Alphonso mango purée can be incorporated into yoghurts, dairy desserts, ice cream, sorbets, granitas and other frozen products. Its smooth texture facilitates efficient mixing with dairy bases and other ingredients during professional production.
Our aseptic mango purée is suitable for smoothies, shakes, fruit blends, juices, drinks, beverages and other liquid food applications. Its uniform consistency makes it easy to incorporate into professional beverage formulations.
Mango purée can be used as a fruit component in snacks, bars, fillings and other processed fruit products. It is suitable for manufacturers looking for a versatile tropical fruit ingredient for professional food production.
Alphonso mango purée can be used as a fruit base for dessert sauces, toppings, dressings, glazes and selected savoury culinary preparations. Its characteristic tropical profile can complement a broad range of sweet and selected savoury recipes.
Baby food is listed in the product specification as one of the possible applications of Alphonso mango purée. Final suitability should be confirmed according to the intended formulation, production process and applicable requirements of the target market.
| Packaging type | Net weight | Recommended use |
|---|---|---|
| Bag-in-box | 20 kg | Medium production batches, bakeries, confectionery businesses and catering |
| Drum with inner safety bag and aseptic bag | 200 kg | Industrial and large-scale food production |
Kabako Gruppe supplies Alphonso mango purée in bulk packaging for professional food manufacturers. The available 20 kg and 200 kg formats support both medium-scale production and large industrial requirements.
The product is intended for businesses looking for a reliable manufacturer and supplier of aseptic Alphonso mango purée made from mangoes originating from India.
Kabako Gruppe manufactures Alphonso mango purée for industrial customers and professional B2B buyers. The product is made from selected mangoes originating from India, including the Alphonso variety and other suitable mango varieties.
The controlled production process, pasteurisation and aseptic packing make the purée a practical tropical fruit ingredient for professional bakery, confectionery, dairy, beverage and general food production.
The purée is manufactured from carefully selected, ripe mangoes originating from India. It has a smooth consistency and an aromatic flavour characteristic of ripe mango.
The distinctive tropical profile makes the product suitable for a broad range of professional recipes. Aseptic packing and availability in bulk formats make it a practical solution for food manufacturers, bakeries, confectionery businesses, dairy processors and producers of beverages, smoothies, frozen desserts, fruit snacks, sauces and baby food products.
According to the product specification, the ingredient is mango.
The Alphonso mango purée is manufactured by Kabako Gruppe.
The raw material includes Alphonso and other suitable mango varieties.
The country of origin specified for the product is India.
Yes. The selected mangoes are sieved, blended, pasteurised and aseptically packed.
The finished product has a smooth and uniform consistency.
The specified refractometric extract ranges from 15.0 to 18.0 °Brix.
The specified pH range is from 3.6 to 4.2.
The acidity expressed as anhydrous citric acid ranges from 0.4 to 0.8 g/100 g.
The Bostwick consistency specified for the product is 10 cm.
Alphonso mango purée is available in a 20 kg bag-in-box and a 200 kg aseptic drum with an inner safety bag and aseptic bag.
The product is intended primarily for professional B2B customers, including bakeries, confectionery manufacturers, dairy processors, beverage producers, catering businesses and food manufacturers.
Yes. Alphonso mango purée can be used in ice cream, yoghurts, dairy desserts, sorbets, granitas and other fruit-based products.
Yes. Its smooth and uniform consistency makes it suitable for smoothies, shakes, fruit blends, juices and other beverage applications.
Yes. It can be used as a fruit component in snacks, bars, fillings and other processed fruit products.
Yes. It can be used as a tropical fruit base for dessert sauces, toppings, dressings, glazes and selected savoury preparations.
Baby food is listed in the product specification as one of the possible applications. Final suitability should be confirmed according to the intended formulation, processing conditions and applicable requirements of the target market.
Yes. Kabako Gruppe Alphonso mango purée is available in professional B2B packaging of 20 kg and 200 kg.
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