The mango pulp is protected by a peel which, under normal temperature and pressure conditions, ensures perfect food safety.
Mango is an excellent source of bioactive compounds such as provitamin A carotenoids, vitamin C and phenolics, as well as dietary fiber, essential to human nutrition and health. Moreover, mango is known to contain other vitamins, carbohydrates and minerals such as calcium, iron and potassium, and to be low in calories and fat.
The energy value for 100 g of the pulp ranges from 60 to 190 kcal (250–795 kJ), being an important fruit for the human diet.
The fruit flesh of ripe mango contains about 15% of total sugars. The major soluble sugars in mango are sucrose, fructose and glucose, while citric and malic acid are the predominant organic acids. The fruit taste is dependent upon the balance between these two components and their content varies from 40-77% depending upon stage of maturity.
Fructose is the major monosaccharide during the preclimateric phase, while sucrose is the principal sugar in ripe mango fruit.
Mango, like many fruits, has a low protein content with respect to the other macronutrients; by example, mango pulp from Colombia contributes to 0–0.6% of protein; while in Peru, mango contains 1.5 to 5.5% total protein; in other cultivars like Java, mango has 1–2%, and in India, cultivars present low contents of total protein (0.5–1%).
Higher starch content (70-80%) present in this fruit is at unripe state, it makes the fruits become a potential source of starch for various applications.
Composition of mango pulp
