Mango pulp is the product obtained from the edible part of the mango (Mangifera indica L.), through
appropriate technological process. Natural product, without added sugar and colorants, contains no
chemical preservatives. Subject to color variation depending on the harvest season

The product does not contain nor is it produced using allergenic products
(wheat, rye, barley, oats and their hybridized strains); crustaceans and derivatives; Eggs and
derivatives; Fish and Derivatives; Peanuts and derivatives; Milk and derivatives (including lactose);
Soy and derivatives; Nuts (almonds (Prunus dulcis, syn.: Prunus amygdalus, Amygdalus
communis L.), walnuts (Juglans spp.), Brazil nuts (Bertholletia excelsa), cashew nuts
(Anacardium occidentale), chestnuts (Castanea spp.), coconut, hazelnuts (Corylus spp.), macadamias (
Macadamia spp.), pine nuts, pecans (Carya spp.), pistachios (Pistacia spp.), shea, beechnut); pine seeds
(Pinus spp.), Sesame, Natural Latex and derivatives and SO2 above 10 ppm) nor their traces.

Yogurt, Milk, Fruits, Cereals, Salads, Smoothie, Juices among others

– 3g to 5g (1 tablespoon), with Yogurt, Milk, Fruits, Cereals, Salads, Smoothie, Juices among others

• Packaging
  Packed in PE bags inside a 10 kg cardboard box.
  Store in a cool (5-15°C) and dry place (relative humidity 55-65%).
• Transport and
  Storage
  Transport must be carried out in closed vehicles (box trucks). Any damaged packaging that allows access to contaminants must be rejected upon receipt. Storage at room temperature.
• Conservation
  Keep in a cool, ventilated place away from light. Keep out of reach of children
• Shelf Life
  24 months after the manufacturing date, if stored under the described conditions.
•  

• % Total solids by Thermogravimetry
  Minimum 50
• °Brix at 25°C by Refractometry*
  Minimum 10
  
• pH at 25°C by Potentiometry*
  < 4.5

• Color*
  Orange/yellowish colored powder
• Consistency
  Powder
• Aroma*
  Characteristic
• Flavor*
  Not sweet and not sour

• Total mold and yeast count
  ≤ 5.0 x 10³ CFU/g
• Escherichia coli
  Absent
• Staphylococcus aureus
  <100/g
• Salmonella sp*
  Absent in 25g
• Viable Trypanosoma cruzi
  Not detectable in 25g