• Mango Pulp/Concentrate is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese and various other kinds of beverages. It can also be used in puddings, bakery fillings, fruit meals for children and flavors for the food industry, and also to make the most delicious ice creams, yogurt and confectionery.
• The mango processing line typically includes a range of machines such as mango washing and sorting machines, mango peelers and pitting machines, mango cutting machines, mango pulping machines, mango slice drying machines (for dry mango chips production) mango pulp separating and concentrating machines, mango pulp/juice pasteurizers/sterilizers, filling machines, and packaging machines to facilitate the processing of fresh mangoes into various value-added products.
• The mango preparation process includes mango washing, cutting, de-stoning, refining and packing. In the case of aseptic products, the mango pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. Frozen mango pulp is pasteurized and deep-frozen in plate freezers. The process ensures that the natural flavor and aroma of the fruit are retained in the final product.
• The production process of a mango processing plant typically starts with the selection of fresh and ripe mangoes, followed by washing and peeling, pitting and pulping into a homogenous pulp, which is then pasteurized/sterilized, filled into various packaging forms such as bottles, aseptic bags, pouches, etc.
• The mango processing plant can produce concentrated juice/puree, NFC mango juice, mango dilution juice, dry mango chips, etc. according to different machine configurations. The Production line capacity is from 10 tons/day-2500 tons/day.
• Mango Juice yield: about 55%-75% (25%-45% for fruit peels and cores for the waste); Raw material solid content: 10-12Brix, Final concentrated juice concentration: 65 ~ 72Brix, concentrated mango puree 28-30Brix.
• The whole mango processing line has the characteristic of high efficiency, automation, and flexibility, enabling it to process large volumes of mangoes with minimal labor, reduced processing time, and superior product quality. PLC control throughout the production process, all electrical components are imported products.
• Low-temperature vacuum concentration guarantees flavor substances and nutrients and greatly saves energy.
• The whole mango processing plant is equipped with CIP cleaning system, it can clean machines and pipelines fully automatically, and all material contact parts of the system are made of 304 stainless steel, which fully meets food hygiene and safety requirements.

—Concentrated mango pulp/puree filled into aseptic bags in drums or bag in box containers.

—Non-concentrated mango pulp/puree filled into aseptic bags in drums, bag in box containers or metal cans

—Blended mango juice filled into PET/glass bottles, small tin cans, tetra paks, cartons, or other small containers.

—NFC mango juice filled into PET/glass bottles, aseptic cartons.

—Dry Mango chips/slices filled into pouches or jars.

Concentrated mango pulp/puree processing flowchart:

Fresh mango after washing, sorting, destoning and peeling, pulping filtering, evaporating, sterilizing then filled into 220kg aseptic bags in drums. The end products of concentrated mango juice technical parameter is Brix 28-30% or 30-32%, PH value is 3.0-4.0.

Non-concentrated mango pulp/puree processing flowchart:

Fresh mango after washing, sorting, destoning and peeling, pulping, filtering, standardizing, homogenizing, vacuum degassing, sterilizing then filled into 220kg aseptic bags in drums. The end products of non-concentrated mango pulp/puree technical parameter is that Brix value is 14-22%,Total acidity: 0.3-1.1%,PH:3.2-4.0, Pulp content:≥40%.

Blended mango nectar/juice processing flowchart:

Concentrated mango puree/juice are as raw materials, after blending with water and sugar and other additives, homogenizing and degassing, and sterilizing, the end mango juice are filled into PET/glass bottles, small tin cans, and aseptic cartons.

NFC mango nectar processing flowchart:

 Fresh mango after washing, sorting, destoning and peeling, pulping filtering, decanter centrifuge, disk separating, homogenizing, degassing, sterilizing then filled into small bottles, the filler is usually for the aseptic filling.

Dry mango chips/slice processing flowchart:

The mango is washed, peeled, sliced, and dried to make dried mango slices. It takes 20-30 hours to complete drying for each batch of fresh mangoes. The moisture of fresh mango slices is between 80%-85%. After being dried by a heat pump dryer, the moisture of dried mango slices is about 10%-12%. The heat pump drying is completed in 5 stages: the first stage is 55℃, which is the heating stage, the second stage is 60℃, the dehumidification stage, the third stage is 62℃, the continuous dehumidification stage, the fourth stage is 58℃, cooling and dehumidifying, and the last stage 55℃, consolidate and dehumidify.

We use air blowing washing machine and brush washing machine to remove dirty and foreign matters of fresh mangoes, after washing, will use one elevator to transfer the fresh mango to the sorting machine, the sorting machine is manually, and can meet 6 workers sorting bad fruits from good fruits at the same time.

The mango pre-cooking machine is also called mango blanching machine, it can soft mango to increase yield rate and easy peeling by 65-95℃ hot water blanching. The machine is made of SUS304 material and blanching time and temperature can be adjusted according to mango mature degree. The capacity of the machine is 1-5 tons per hour.

The mango peeler and destoner machine are mainly suitable for the separation of a pre-boiled/pre-cooked mango, which is consist of below 2 devices:

Fruit-break Device: Processing material forced feeding by a fruit-break device after dropping into the hopper through an elevator. Material is squeezed and broken between two plum-type rollers, which will reduce the destoning pressure of the next stage pulping. The gap between the two rollers is from 20 to 40mm. During the fruit-break process, the roller is in the soft state to prevent core damage effectively.

Crushing and Destoner: After fruit-breaking, The material is conveyed to a crushing blade, thin pulp on the core is separated from the core by high-speed scraper rotating. Juice, pulp in the material fall into the second stage pulping through the sieve because of centrifuge force (Pore size will be customized by the core size). Fruit stones are discharged by a slag blade. Then the pulp and the stone are separated automatically. Frequency control of motor speed in accordance with different types of stone-fruit or the maturity percentage of the material to prevent the fruit-stone from being crushed.

The double stage pulping machine is suitable for pulping mango mash into pulp or puree, it can separate the peels and other coarse fibers from the mango pulp/mash, extract and refine mango puree. The pulping machine mesh diameter of the first stage: Φ1.2mm, mesh diameter of the second stage is Φ0.4mm, this double stage pulping machine can enhance the yield rate from fresh mango.

For small capacity mango processing plants(0.5-2 tons per hour), the mango peeling, pitting and pulping machine is adopted, which means the pulping machine has the function of mango peeling, mango stone removing and mango pulp making.

The decanter centrifuge separator is mainly used to separate the specks in mango pulp/puree and remove the coarse fibers. Mango pulp/puree feed into the decanter separator under the rotation of drum and spiral, under the action of high-speed centrifugal force, the mango puree and big solids will be separated. The whole machine is frequency control, and the drum diameter is from 250mm-720mm to meet the different capacities and solid content in mango puree.

In single-strength mango pulp processing plant, As different mango varieties have different Brix values, so after we obtain the mango pulp, we need to add water to reduce the Brix or add sugar to increase the Brix to keep the end products consistent quality. To realize this function, we will need standardized tanks to mix the ingredients. The standardized tank consists of sugar and ingredient dissolving system, RO water metering system, and mango pulp blending/standardized tanks.  After blending and standardizing, the final product Brix value will be metered with a pipeline online refractometer or sample valve on the standardized tanks.

After we obtain the mango pulp/juice from the pulping machine and are separated by decanter centrifuge separator, the mango pulp/juice will be transferred into forced circulation evaporator by the screw pump to get the 28-30 Brix concentrated mango puree or 60-65 Brix mango juice. The evaporator performs with low-temperature heating, low energy consumption with multi-effect evaporator, reduced holding time, fast product flow inside the tube nest, high final concentration.

As it is the high viscosity of the concentrated mango pulp/puree, we need to use the tube in tube sterilizer to sterilize the mango pulp/puree. The tube in tube sterilizer is available in various configurations including product hold and process controls to assure critical temperature and hold times are satisfied. Different end products and different filling methods, the mango puree/juice sterilizing flowchart also different, the sterilizer temperature and holding time can be adjusted according to these requirements and it is with high flexible functions.

We have one head or double heads of aseptic filler to fill the concentrated mango puree into 220kg aseptic bags in drums, the capacity is 1 ton per hour to 5 tons per hour. The concentrated mango puree in aseptic bags has a long shelf life of about 2 years in a cold environment. The aseptic bag filling machine is complete sanitation with a CIP cleaning function, the mango puree filling is controlled by a flowmeter with high precision, the filling chamber is sterilized by steam to ensure the aseptic conditions.

The single-strength non-concentrated mango pulp can be filled into 3-10kg bag in box containers, 220L bags or tinplate cans from 350g-3kg volume.

For mango juice and mango nectar, we usually fill into small containers that can be directly consumed like bottles, brick cartons, and metal cans. Hot filling is suitable for cans, pouches and bottles, and aseptic filling is suitable for aseptic cartons. Filling container volume from 250ml to 5L.