Mango squash

Mango juice can be made into mango nectar or squash and processed by any of the following methods:
*Spin cooker
*Flash pasteurization
*Pasteurization and aseptic packing in plastic-lined cartons

Juicy varieties of mango are preferred for making mango squash.  A mango squash contains a high percentage of sugar (60-65%) and should contain at least 25% fruit pulp.

Mango nectar and squash are similar in composition, except for the presence of a preservative: 0.1% sodium benzoate or 350 ppm SO2 in squash.

Mango squash formulation consists of blending 68% Brix syrup with mango puree, citric acid and potassium metabisulfite in various proportions depending on local state, government standards of identity, pH control, and fruit composition of the variety used.

The squash quality is evaluated on the basis of the following characteristics, pH, titrable acidity, soluble solids, ascorbic acid, specific gravity.
Mango squash

Mango Juice

Mango Juice
Mangoes aid poor circulation. Mango juice combined with the papaya juice helps to ease inflammation, digestive problems, fever and pain.

In parts of Asia mango juice is used to relieve dehydration. Mangoes are one of the top fruit sources of beta-carotene, in addition to having a high vitamin C content, the tender flesh, which is the part eaten, also contains insoluble fiber.

Key nutrient in mangoes include vitamin C, vitamin E, potassium, fructose, glucose, iron, fiber, calcium, magnesium, phosphorus, sodium, zinc, copper, manganese, vitamin B1 (thiamine), vitamin B2, (riboflavin), vitamin B3 (niacin), pantothenic acid, folate acid, and small amounts of lipids and amino acids.

Important phytochemicals include beta carotene pectin, gallic acid, limonene, myristic acid tannin, lutein, zeaxanthin, and beta cryptoxanthin.
Mango Juice

Mango Juice

Mango Juice
Mangoes aid poor circulation. Mango juice combined with papaya juice helps ease inflammation, digestive problems, fever and pains. In parts of Asia, mango juice is used to relive dehydration. Mangoes are one of the top fruit sources of beta carotene, in addition to having high vitamin C content. The tender flesh, which is the part eaten, also contains insoluble fiber.

Key nutrients in mangoes include vitamin C, vitamin E, potassium, fructose, glucose, sucrose, iron, fiber, calcium, magnesium, phosphorus, sodium, zinc, copper, manganese, vitamin B (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), pantothenic acid, vitamin B6, folate and small amounts of lipids and amino acids. Important phyto chemicals include beta carotene, pectin, gallic acid, limonene, myristic acid, tannin, lutein, zeaxanthin, and beta cryptoxanthin.

Select mangoes that yield slightly when gently pressed, and have a flower fragrance. The skin should be a deep or grass green, and have a ‘blush’ of either red or orange yellow. Avoid mangoes with a profusion of large black spots, or loose or shriveled skin. Their form resembles a very large California avocado.

Mangoes should be juice when ripe. Ripe mangoes should be stored in the refrigerator, where they will keep for up to one week.
Mango Juice