Totapuri Mango Puree vs Concentrate –What’s the Difference & Which Should You Choose?

"Totapuri Mango Puree vs. Concentrate: Choosing the Right Option for Your Needs"

Totapuri mango puree is bright golden, thick, and smooth, reflecting the vibrant characteristics of this unique fruit. Recognizable by its parrot-beak tip, this variety of mango is widely used in India’s fruit processing industry for its tangy flavor profile. Importers and distributors often face a choice between Totapuri mango puree (single-strength pulp) and Totapuri mango puree concentrate (double-strength pulp). Understanding the differences in composition, processing, and usage is key to making the right choice.

What Is Totapuri Mango Puree?

Totapuri mango puree is the natural pulp extracted from ripe Totapuri mangoes. This process involves minimal processing. The mangoes are sorted, de-stoned (removing the seed), and the flesh is crushed and sieved. The result is a smooth, homogeneous liquid known as single-strength puree. No water or sugar is added; it’s essentially 100% fruit solids, with only fibers and inedible parts removed.

Totapuri puree typically has about 14% soluble solids (approximately 14° Brix) derived from the mango’s natural sugars. It retains a bright golden-yellow color along with the true flavor and aroma of fresh mango. Properly made puree is typical of freshly extracted fruit, meaning it is free from any cooked flavor or off-flavor. This purity preserves the mango’s natural taste closely. Because it’s not highly concentrated, Totapuri puree has a pourable, pulpy consistency.

Packaging and Shelf Life

It is usually packed aseptically (sterilized and sealed in sterile bags inside drums) or in cans to ensure a long shelf life without preservatives. When stored properly at ambient temperature (around 25°C, but not below 4°C), aseptic Totapuri puree can last for up to 24 months when unopened. Each aseptic drum contains about 215 kg of puree net weight.

Totapuri mango puree is widely used as a base in various products. These include juices, nectars, smoothies, baby foods, and dairy products, or anywhere a natural mango ingredient is desired. Since it is pure fruit, juice products made from puree can be labeled as “Not From Concentrate (NFC),” which serves as a marketing advantage for many premium juice brands.

What Is Totapuri Mango Concentrate?

Totapuri mango puree concentrate is simply the puree with some of its water removed. After producing the single-strength puree, manufacturers send it through a vacuum evaporation process. This method gently evaporates water from the pulp, concentrating the mango solids and sugars, thereby roughly doubling the soluble solid content. Totapuri concentrate usually comes at 28–30° Brix (about 28% natural solids minimum), compared to roughly 14° Brix for the puree.

The result is a much thicker, more viscous mango product — a dense puree paste that has intensified sweetness and tanginess. Totapuri 28 Brix concentrate is so thick that it typically needs to be diluted roughly 1:1.3 with water to achieve single-strength puree consistency. Concentrating the puree offers logistical and economic benefits. Since it occupies roughly half the volume of the original puree, the concentrate is cheaper to transport in bulk and takes up less storage space.

Packaging and Stability

Like the puree, Totapuri concentrate is packed aseptically in drums (about 228 kg net per drum due to higher density). It can also be stored for up to 24 months at ambient conditions when unopened. The higher sugar content and lower water activity provide concentrate with robust shelf stability.

Notably, the flavor profile of concentrate can differ slightly from fresh puree. The heating/vacuum process can remove some volatile aromas, potentially changing the smell and taste slightly. Additionally, the color of Totapuri concentrate may appear darker than the natural bright yellow of puree. Nevertheless, the concentrate delivers a more intense mango flavor per unit volume. This stronger, tangier flavor and extended shelf life make it particularly popular for industrial use in juices, yogurts, ice creams, jams, and confectionery.

Key Differences Between Puree and Concentrate

| Feature | Totapuri Mango Puree | Totapuri Mango Concentrate |

|---------------------------|----------------------|-----------------------------|

| Brix (Soluble Solids) | 14° Brix | 28–30° Brix |

| Flavor | Fresh, natural mango taste | Stronger, slightly altered flavor due to heat |

| Color | Bright golden-yellow | Slightly darker due to evaporation |

| Consistency | Pourable, pulpy liquid | Thick, dense paste |

| Usage | NFC juices, baby food, dairy | Industrial use, blended beverages, yogurt |

| Handling | Ready-to-use | Needs dilution and sometimes warming |

| Shelf Life | 24+ months unopened | 24+ months unopened |

| Packaging | Aseptic drums (~215 kg) | Aseptic drums (~228 kg) |

Which Should You Choose?

Choose Totapuri Mango Puree if:

• You prioritize flavor authenticity and convenience.

• Your application is for NFC juices, baby foods, or premium dairy products.

• You want to label the final product as “Not From Concentrate.”

• Your production setup lacks the capacity to dilute or pump viscous concentrate.

  
  

Choose Totapuri Mango Concentrate if:

• You focus on cost efficiency and bulk transportation.

• You’re blending mango with other fruits or flavors.

• Your products are beverages, yogurts, jams, or confectionery featuring mango flavor.

• You have the capacity to dilute or process the concentrate at scale.

  
  

Manufacturing Excellence and Quality Assurance

No matter which form you opt for, it’s crucial to source from a reputable, high-quality manufacturer. That’s where we come in.

SKOT INDIA is a leading bulk mango puree exporter from India. We offer both Totapuri mango puree and concentrate. Our vertical integration operates from our mango orchards to state-of-the-art processing plants, ensuring full traceability and quality control. Our facility is certified by FSSC 22000, FSSAI, APEDA, Halal, and Kosher, reflecting our commitment to safety and global food standards.

With over 11,000 MT of mango puree and 3,500 MT of concentrate produced every season, and with facilities including 70,000 sq. ft of ripening chambers and 50,000 sq. ft of cold storage, we ensure consistent supply and stable pricing.

Final Thoughts

In conclusion, both Totapuri mango puree and concentrate have unique advantages. The puree offers natural flavor fidelity and ready usability, while the concentrate delivers cost savings and efficiency for bulk usage. Your choice should align with your application requirements and logistical priorities.

With SKOT INDIA, you can confidently choose the product that best suits your market, knowing it's backed by world-class standards and decades of expertise.