Mango Purée 14-16%

IQG Foods produces mango purée in Egypt at 14-16% Brix from fully ripe fruit picked at peak season. The purée is heat treated, filter finished and sterilised with no additives or preservatives, and packed aseptically in steel drums for an 18-month shelf life at ambient temperature.

Egyptian mango purée at 14-16% Brix

Specifications

Brix percentage

Brix %14% – 16%

pH level

pH3.7 – 4.10
ColourGolden yellow

Bostwick viscosity

Bostwick8 – 11 cm / 30 sec
B/A Ratio≥ 17.5

Acidity level

Acidity≤ 0.80
Harvest Season
JanFebMarAprMayJunJulAugSepOctNovDec

Suitable For

Mango juice made with Egyptian mango puree

Juices

Mango nectar made with Egyptian mango puree

Nectars

Yogurt and dairy made with Egyptian mango puree

Yogurt & Dairy

Mango ice cream made with Egyptian mango puree

Ice Cream

Packaging

Aseptic Steel Drums

Packaging

220 L bag in steel drum

Weight

N.W. 200 / G.W. 213 kg ± 2

Storage

18 months (ambient / dry)

20ft container loaded with steel drums of guava puree20′ FCL

80 Drums
20 Pallets
16.00 tons

40ft container loaded with steel drums of guava puree40′ FCL

128 Drums
32 Pallets
25.60 tons
Bag in Box · 20 kg

Packaging

Aseptic bag in carton

Weight

N.W. 20 / G.W. 21.5 kg

Per pallet

50 boxes

Storage

18 months (ambient / dry)

20ft container loose loaded with 20 kg bag in box guava puree20′ FCL · Loose

1,250 Boxes
25.00 tons

40ft container loaded with palletised 20 kg bag in box guava puree40′ FCL

1,250 Boxes
25 Pallets
25.00 tons
Bag in Box · 10 kg

Packaging

Aseptic bag in carton

Weight

N.W. 10 / G.W. 10.75 kg

Per pallet

100 boxes

Storage

18 months (ambient / dry)

20ft container loose loaded with 10 kg bag in box guava puree20′ FCL · Loose

2,450 Boxes
24.50 tons

40ft container loaded with palletised 10 kg bag in box guava puree40′ FCL

2,500 Boxes
25 Pallets
25.00 tons
Bag in Box · 5 kg

Packaging

Aseptic bag in carton

Net weight

5 kg

Dispensing

Tap fitment

Storage

18 months (ambient / dry)
Our smallest commercial format — suited to craft breweries, bakeries, ice cream producers and product development teams. Container loading figures available on request.

A Two-Month Window

Mango runs for eight weeks in Egypt — August and September — and everything we pack for the following year comes out of that window.

For a manufacturer that changes how the product should be bought. There is no second harvest to correct a shortfall, so volumes are planned against the season rather than against monthly demand. We process the fruit within hours of picking rather than holding it in cold store, which is what keeps the colour at golden yellow and the aroma intact.

Aseptic packing carries the product across the rest of the year. Sealed in a sterile multi-layer bag, the purée holds for 18 months at ambient temperature with no refrigeration in transit or storage. For an importer that removes cold chain cost entirely.

Reading the Brix-Acid Ratio

Mango purée at 14-16% Brix sits higher than most single-strength fruit purées, and the acidity runs low at 0.80 or below. The ratio between them lands at 17.5 or above, which is the figure worth reading closely.

That ratio is what decides whether mango tastes rounded or flat in a finished product. A high ratio means sugar dominates and the fruit carries sweetness on its own, so a beverage or dairy formulation often needs less added sugar than it would with a sharper fruit.

Bostwick runs 8 to 11 centimetres, a medium body that pours cleanly into a blending line without needing dilution, yet holds enough structure for dairy and frozen applications where a thin purée would separate.

The fruit is heat treated, filter finished and sterilised with no additives or preservatives.

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