Mango blends

Mango can be blended with a number of other fruits for product preparation. In mango juice blends, the beverage is made mostly of non-mango juice such as grape, orange and apple but will contain some mango or an additive to impart a mango flavor.

Papaya was blended with mango at 25-33% for beverage preparation. Papaya, being cheaper than mango, could be blended with Dashehari, Chausa or other varieties of mango in the preparation of economically viable blended beverages.

Among the mango-papaya blended squash formulation, the one containing 75 parts of mango and 25 parts of papaya was found to be the most acceptable in terms of color, appearance, flavor and taste attributes even after 90 days of storage at room temperature.

Blends of mango puree with papaya, orange, kinnow, apple, guava, pear, peach and apricot could be used in many foods. Mango butter was prepared by mixing puree with 20-30% nut paste, by diluting the mixture with one-third water and heating at 90±5 ° C for 1-2 hr.

Similarly, mango puree was used in ice cream with 20% mango, 25-30% whole milk, 13-14% sucrose, 9-10% high fructose corn syrup and 0.3% thickener/stabilizer.
Mango blends