Essentially a prime table fruit, Mango Pulp is perfectly suited for conversion to juices, drinks, jams and fruit cheese or to be had by itself or with cream as a superb dessert. Fully matured Mangoes are harvested and quickly transported to fruit processing plants, where they are inspected and washed, selected high quality fruits then go to the controlled ripening chambers; fully ripened Mango fruits are then washed, blanched, pulped, de seeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining commercial sterility. The most popular varieties produced worldwide includes;  Clark Mango Pulp  Totapuri Mango Pulp  Raspuri and Kesar Mango Pulp Usage. Mango Pulp is made as explained above from selected varieties of Mango harvested in various part of India. This concentrate is then used to create a drink which is very popular with its many followers who love the sweet bitter flavour of the fresh fruit; it is also used in puddings, ice cream, yoghurt and various bakery fillings, most other parts of the plant are used including the bark, stem and leaves in other processes.

It can also be used in puddings, bakery fillings, fruit meals for children and.