The manufacturing process of Frozen Alphonso Mango Puree at ABC Fruits is designed to preserve the natural flavor, color, and nutritional integrity of the fruit while meeting international food safety standards. Our facility in Tamil Nadu, India, is equipped with advanced frozen processing lines and adheres to GMP, FSSAI, and EU food regulations for more Check our certifications. Here’s a step-by-step breakdown of the process:

1. Raw Material Selection

The process begins with the careful selection of fully ripened Alphonso mangoes sourced directly from contracted farmers and verified suppliers. The fruits are evaluated based on ripeness, color, and absence of physical damage. Only mature, healthy fruits are accepted for processing.

2. Washing & Disinfection

Selected mangoes are washed thoroughly to remove dirt, debris, and residues. A two-stage cleaning process is used:

• Stage 1: Manual sorting followed by Disinfection with food-grade sanitizers to eliminate surface microorganisms and contaminants. 
• Stage 2: Plain water washing to remove the disinfected resdue

3. Final Inspection

After washing, fruits undergo a final inspection where under-ripe, overripe, or damaged mangoes are removed. Trained staff manually inspect the fruits to ensure only premium quality mangoes enter the processing line.

4. Destoning, Pulping & Finishing

The clean mangoes are passed through a destoner to separate the seed. The fruit pulp is then extracted using a pulper and passed through a finisher to achieve a smooth consistency. The resulting Alphonso mango puree retains the vibrant yellow color and characteristic tangy-sweet flavor of the fruit.

5. Pasteurization

To ensure microbial safety, the puree is pasteurized at controlled temperatures. This step helps in:

• Reducing microbial load
• Extending shelf life
• Preserving flavor and color without using preservatives

6. Decanter-separator:

The product is passed to a decanter for the separation of black and brown specks, followed by cooling of the product before final packing

Foreign Matter Control: The processing line is equipped with foreign matter control devices such as Magnetic trap, Strainer, and metal detector to remove the physical foreign matter and metal particles from the product.

7. Primary packing:

Once the product is refined, cooled, and passes all quality control checks, it proceeds to the primary packing stage. The product is packed in pails (buckets) LDPE (Low-Density Polyethylene) pouches, and form filling machine. Depending on customer requirements and application.

8. Plate Freezing / Blast Freezing

The puree is packed into food-grade LDPE bags in measured quantities. The bags are then placed in plate freezers / blast freezing based on pack size where the temperature drops to -18°C rapidly. This process locks in the fruit’s natural taste, aroma, and nutrients.

9. Secondary Packing 

Frozen puree blocks are packed into 5-ply corrugated cartons or PP woven sacks lined with polythene. 

10. Cold Storage & Distribution

The final product is stored in a cold room at -18°C until dispatch. Strict cold chain logistics are maintained during transportation to ensure product quality is not compromised.

11. Quality Assurance

Throughout the process, ABC Fruits’ QA team monitors parameters like Brix (16–20°), pH (3.4–4.0), acidity (0.45–0.90%), and microbial load to ensure every batch meets international standards.

Our Frozen Alphonso Mango Puree is produced under controlled and hygienic conditions, offering consistent quality and long shelf life for industrial applications across the globe.

This well-defined manufacturing process ensures that ABC Fruits’ Frozen Alphonso Mango Puree maintains exceptional quality, flavor, and safety from farm to finished product.