Family Anacardiaceae Botanical name Mangifera indica

6,000 years of cultural history have been needed to create more than 1,000 different types of mangos, which are found in the tropical and subtropical latitudes. The national fruit of India hangs from long stems of mango trees, which can be up to 40 metres high and can be used fresh, for example, as juice, jam, ice cream or yoghurt additions or as a basis for chutney.

Specification:

Size 15 mm x 15 mm x 15 mm Variety Totapuri, Thommy Atkins, Alphonso, Others Origin THAILAND Ingredients: Mango 100% Physical Quality Brix (By refractometer, typically) : > 12.0

Microbiological Requirements on Fruit:

Total Plate Count/g. < 100,000 Coliforms/g. < 100 E.coli/g. < 10 Salmonellae/25g absent Yeast & Moulds/g < 1,000  Colour Colour typical of the variety Texture Uniform firm but not hard, no excessive soft or mushy consistency Flavour Not weak or watery, no musty or stale / fermented taints Temperature - 18 Degree C or below