Mango pulp

The mango is widely celebrated for its outstanding flavor, color, and aroma. The inner portion of the mango, referred to as mango pulp, is a prized pale yellow, sweet component.

Mango pulp is highly versatile and can be used to create a range of beverages, including juice, jam, fruit cheese, and various other drinks. It finds its way into puddings, baked goods, children's fruit meals, and is widely employed in the flavoring industry. Furthermore, it adds a delightful touch to ice cream, yogurt, and confectionery.

The mango pulp is commonly utilized in the preparation of juices, drinks, and nectars, and serves as a base for crafting different types of jams and marmalades.

Regarding its nutritional composition, mango pulp boasts carbohydrates (16-18%), proteins, amino acids, lipids, organic acids, and fiber. It is also a rich source of vital micronutrients, such as high levels of vitamin C, carotenoids, and vitamin E. Additionally, it contains moderate amounts of phenolic compounds that contribute to the distinct characteristics of the fruit.

Mangoes are abundant in vitamin A and vitamin E, which play a crucial role in supporting the proper functioning of the endocrine system. They also contain selenium, a protective element against heart disease.

Given their significant iron content, mangoes are particularly beneficial for pregnant women and individuals with anemia, making regular consumption highly recommended. Moreover, the flesh of the mango aids in alleviating hyperacidity and improving digestion.
Mango pulp