Benishan (or Banganapalli ) Mangoes known as the King of mangoes in South India. It is a mango variety produced in Banganapalli of Kurnool district in the Indian state of Andhra Pradesh. It alone occupies the 70% of the total mango cultivable area of the state and was first introduced by the Nawabs of Banganapalli.
The fruit is described as obliquely oval in shape, around 14 cms in length and weighs approximately between 300 and 500 grams with yellow flesh and a thin, smooth yellow skin. The flesh is of firm, meaty texture and is extremely sweet in flavour. It is one of the finest desert mangoes of India. It contains rich sources of Vitamin A & C.
| Nutrition | Daily Value in % |
|---|---|
| Vitamin C | 60 |
| Dietary Fibers | 6 |
| Calcium | 1 |
| Vitamin A | 21 |
| Vitamin B-6 | 5 |
Alphonso Mango is a seasonal fruit, considered to be among the most superior varieties of the fruits in terms of sweetness, richness and flavour.The Alphonso is also one of the most expensive varieties of mango and is grown mainly in Western India including places such as Ratnagiri district in the region of Maharashtra. Each mango weighs between 150 to 300 grams.
The fruit is described as obliquely oval in shape, around 14 cms in length and weighs approximately between 300 and 500 grams with yellow flesh and a thin, smooth yellow skin. The flesh is of firm, meaty texture and is extremely sweet in flavour. It is one of the finest desert mangoes of India. It contains rich sources of Vitamin A & C.
| Alphonso mangoes are often discussed as a popular cultivar and have rich, creamy, tender texture and are low in fibre content with a delicate, creamy pulp. The skin of a fully ripe Alphonso mango turns bright golden yellow with a tinges of red which spreads across the top of the fruit. The flesh of the fruit is golden saffron colour. |
Totapuri Mango is the famous mango variety widely grown in South India. It also goes by the names 'Bangalora', 'Sandersha'.
These mangoes are large in size and golden yellow in colour. It is oblong in shape and has a prominent beak-like pointed end. These mangoes vary in length but are generally about 15 to 18 cms long. The skin of the fruit is usually thick and the colour can vary from green to yellow. It is one of the main cultivars grown in India for mango pulp, along with Alphonso and Kesar.
| The variety of mango is known for its nutrients, such as Vitamin A , E , C & B 5 and is excellent source of Vitamin A & C. Some of these Vitamins are good for adding a glow to the skin and its antioxidant enzymes provide nourishment to body while increasing resistance power. |
Malgova Mango is an important mango cultivar grown in Tamil Nadu and other parts of South India. Malgova is known as the "Alphonso" of South India. It is generally considered to be one of the best mangoes. Its production area is centred on the districts of Salem, Dharmapuri and Krishnagiri in Tamil Nadu as well neighbouring parts of Andhra Pradesh and Karnataka.
It is a large round fruit which retains a green colour with hints of red when ripe and weighs around 300 to 500 grams. It has a hard seed inside and is very juicy and fragrant.
| The variety of mango is known for its nutrients, such as Vitamin A , E , C & B 5 and is excellent source of Vitamin A & C. Some of these Vitamins are good for adding a glow to the skin and its antioxidant enzymes provide nourishment to body while increasing resistance power. |
Rumani (Apple) Mango is famous variety of mango cultivar in Andhra Pradesh of India. It shaped like an apple.
It is a large round fruit which retains a green colour with hints of red when ripe and weighs around 300 to 500 grams. It has a hard seed inside and is very juicy and fragrant.
| The fibre less flesh is yellow, soft and has a flavour that is rich, spicy and sweet. It is a late ripening mango harvested specially around May. It has a low acidity with a pH of 4.65. |
These mangoes are widely reckoned amongst the clients for their sweet taste, nutritious content and supreme quality. It is rich in taste, flavours and aroma.
Javari Mango is famous variety of mango cultivar in Andhra Pradesh of India. It shape like an oval and weighs around 300 to 450 grams and delicious in taste.
Neelam Mangoes are known for their beautiful shape, taste and divine floral aroma. The Neelam is highly relished by mango fans across the globe. However, it is primarily grown in Andhra Pradesh, Karnataka and Tamil Nadu. This mango is oblong shaped with pointed base and golden yellow colour.
Raw mangoes, picked when just mature, are also known as "Green mangoes." Mangoes grow at the ends of long stems on evergreen trees in sub-tropical and tropical regions around the globe. Raw mangoes are firm and can be oval or slightly kidney bean-shaped, depending on the variety. The mangoes aren't fully developed, so the seed is small and thin and the firm flesh is crisp and fragrant.
| Raw Mangoes reduces the weight it is one of the best fruits to eat when you want to lose those calories. For Acidity If you are suffering from acidity and chest burn, raw mango is the best fruit to put an end to the problem. Chew on a piece of raw mango to reduce acidity. The best health benefit of raw mango is it helps treating liver disorders. Consuming raw mango increases the elasticity of the blood vessels and helps in the formation of new blood cells. Excessive Sweating Drinking raw mango juice prevents the excessive loss of sodium chloride and iron during the summer season due to excessive sweating. For Diabetics It is also another good and healthy fruit for diabetics. Raw mango should be consumed along with yogurt or rice to cut the sugar levels in the body. It is good for the gums. It also prevents bleeding of the gums, bad odour and tooth decay. Immune System eating raw mangoes help in building the immune system of the body and keeping one younger and healthier. |
Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers. Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. Frozen pulp is pasteurized and deep-frozen in plate freezers. The process ensures that the natural flavour and aroma of the fruit is retained in the final product.
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 flavours for food industry, and also to make the most delicious ice creams, yoghurt and confectionery.
| Main varieties of Mango Pulp are Alphonso Mango Pulp & Totapuri Mango Pulp. |
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