Scientific name: Mangifera indica
I. Nutritive value (quantity by 100g sample)
|Total carb. (g)||15.90|
II. Preparation process
The fruit has been selected, washed, peeled and frozen by the system of static tunnel by forced air, obtaining a stable temperature of -7.6 F in the thermal center of the product. 100% natural pulp, no preservatives.
III. Physical characteristics
Mango’s Pulp is used mostly to elaborate Mango ice cream, yogurts, juice, drinks, Mango’s jam, and all kind of desserts on the basis of this fruit.
V. Chemical characteristics (quantity by 100g sample)
|PH||3.50 — 4.50|
|Brix||12° — 16°|
|Ascorbic acid (mg)||24.80|
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