As an alphonso mango pulp exporter, Berrydale Foods is asked one question more than any other by incoming B2B buyers: why source Alphonso pulp when generic mango pulp costs a fraction of the price?
The answer sits in the Brix reading. Alphonso mango pulp produced from GI-certified Konkan fruit consistently achieves 16-18 Brix before any concentration. Generic Totapuri pulp reads 12-14 Brix.
That gap in natural sugar concentration is the flavour advantage that premium juice brands, dessert manufacturers, and dairy producers in Saudi Arabia, the UAE, and the UK are paying for.
Fresh Alphonso mangoes have a six-week export window. Alphonso mango pulp has a shelf life of 18 to 24 months. For food manufacturers that need authentic Hapus flavour year-round, the pathway is bulk aseptic puree.
Berrydale Foods is a certified alphonso mango pulp exporter supplying pasteurised, aseptically packed Alphonso mango pulp and puree in 215kg aseptic drums to B2B buyers in Saudi Arabia, the UAE, the UK, and markets across Asia.
Every mango pulp drum is produced from GI-certified Alphonso mangoes harvested at peak Brix, processed in an FSSAI-licensed facility, pasteurised to food safety specification, and packed in food-grade aseptic packaging with a full traceability chain from orchard to drum.
This page covers the complete product specification for alphonso puree bulk supply, the processing method, the mango pulp drum format, quality documentation requirements, B2B applications across food manufacturing verticals, and how to initiate a supply inquiry with Berrydale Foods.
What Separates an Alphonso Mango Pulp Exporter from a Generic Mango Pulp Supplier?
The Indian mango pulp export market is large and competitive. Totapuri mango pulp dominates global bulk trade because of its high yield, extended season, and significantly lower raw material cost. Alphonso mango pulp sits in an entirely different commercial category and any alphonso mango pulp exporter that cannot demonstrate the source separation is not supplying what premium food manufacturers are paying for.
Source fruit quality and its commercial impact Alphonso mango pulp produced from GI-zone fruit consistently achieves a natural single-strength Brix of 16–18° before any concentration. Totapuri pulp typically reads 12–14° raw Brix. This native sweetness differential is not a marginal difference – it is the flavour advantage that allows premium juice brands, luxury dessert producers, and high-end dairy companies to formulate products with a clean Alphonso profile without adding exogenous flavour compounds or artificial colour correction.
An alphonso mango pulp exporter who blends Totapuri or any other variety into the Alphonso stream is destroying the premium that the source fruit justifies. Berrydale Foods sources all pulp-grade Alphonso mangoes exclusively from GI-zone orchards in Ratnagiri and Sindhudurg, processed within 24 hours of harvest at the peak Brix window. No blending with lower-variety fruit. This is a contractual commitment that importers can request in the supply agreement.
Processing infrastructure and what it requires Aseptic processing for bulk alphonso puree bulk export requires a closed-loop production line with no break in sterile integrity from the pasteurisation step to the sealed mango pulp drum. The line sequence is: pulp extraction, hot-break treatment, homogenisation, pasteurisation, aseptic transfer under positive-pressure sterile atmosphere, and sealed filling into the aseptic bag liner. Any break in aseptic integrity at the filling stage contaminates the drum and creates a food safety risk at the B2B customer’s production facility with full liability sitting with the exporter.
Documentation and what it must include A credible alphonso mango pulp exporter provides per-lot documentation covering: Certificate of Analysis (CoA) with Brix, pH, total soluble solids, microbial count, heavy metal screening, and pesticide residue; FSSAI processing facility licence; APEDA export certificate verifiable at https://apeda.gov.in; and Certificate of Origin (CoO) for customs purposes at destination.
Importers who are onboarding a new alphonso mango pulp exporter should request a CoA from the three most recent production lots before placing their first order, this is the fastest way to verify consistency.
Alphonso Puree Bulk: Product Variants and Specifications
Berrydale Foods supplies alphonso puree bulk in two product variants optimised for different B2B applications.
Variant 1: Natural Alphonso Mango Pulp (Single-Strength) This is the standard alphonso puree bulk product for food manufacturers who require the natural fruit profile without concentration.
- Raw material: GI-certified Ratnagiri or Devgad Alphonso mangoes, export-grade fruit at 18–21° Brix at harvest
- Process: Washing and steam scalding of whole fruit, hot-break pulping at 75–80°C to inactivate pectin-degrading enzymes, fine filtration to remove fibre above 2mm, pasteurisation at 85–90°C for 30 seconds, aseptic transfer and filling Brix: 14–18° (natural, unconcentrated) pH: 3.5–4.2
- Colour: Deep saffron-orange (vivid pigmentation from natural carotenoids — no added colour)
- Fibre content: Less than 2% residual fibre after fine filtration Moisture: 80–84%
- Preservatives: None — the aseptic process eliminates the need for chemical preservation
- Shelf life: 18 months from production date under ambient storage; 24 months at 4–8°C Primary applications: Premium juice blends, mango lassi production, premium yogurt, sorbet and gelato bases, dessert sauce, culinary cooking ingredients
Variant 2: Alphonso Mango Puree Concentrate This is the concentrated format used by industrial buyers who need a higher Brix for formulation efficiency or who are shipping the product over long distances at lower freight cost per unit of sweetness.
- Raw material: GI-certified Alphonso mangoes — same source specification as natural pulp
- Process: Natural single-strength pulp is concentrated under low-temperature vacuum evaporation (below 50°C to preserve volatile aromatics), then pasteurised post-concentration before aseptic filling Brix: 24–26° — this is the industry benchmark concentration level referenced by Codex Alimentarius standards for mango puree concentrate; full standards reference at https://www.fao.org/home/en pH: 3.2–4.0
- Colour: Deep amber-orange
- Residual fibre: Less than 1.5% Reconstitution ratio: 1 part concentrate to 1.5 parts water returns to natural single-strength profile
- Shelf life: 18 months ambient; 24 months at 4–8°C Primary applications: Industrial confectionery (mango-filled chocolates, hard candy centres, fruit leather), RTD mango drink manufacturing, high-concentration sauce and marinade bases, premium smoothie packs, functional beverage production
The Mango Pulp Drum: 215kg Aseptic Format Explained
The 215kg aseptic drum is the global standard format for bulk mango pulp export, and it is the format used for all alphonso puree bulk supply from Berrydale Foods. This format is not industry convention by accident it has become universal because it aligns precisely with standard European and US pallet-handling equipment, minimises packaging cost per kilogram of product relative to smaller formats, and provides the longest commercially practical shelf life for ambient-temperature storage in a warehouse environment.
Mango pulp drum specifications Outer container: UN-certified steel drum, 210–220 litre nominal capacity Inner liner: Multi-layer aseptic bag – polyethylene / aluminium foil / polyethylene laminate, food-grade, validated for alphonso puree bulk pH range of 3.2–4.2 Fill weight: 215kg ± 2kg net product Seal: Double heat-sealed aseptic bag liner, crimped valve fitting, tamper-evident red plastic cap on valve Drum exterior marking: Product name, variety (Alphonso mango), product variant (natural pulp or concentrate), Brix, pH, lot number, production date, best-before date, FSSAI licence number, APEDA registration number, net weight, and destination market compliance markings
Palletisation of the mango pulp drum 4 drums per Euro-pallet (1,200mm x 800mm footprint) Total net product weight per pallet: 860kg Pallet construction: Heat-treated hardwood or block board pallet meeting ISPM-15 phytosanitary standard for international shipment Stretch-wrapped with minimum 4-layer film and corner angle guards Drums are not double-stacked — the drum column height from a single tier is sufficient for 20ft and 40ft standard container loading
Container loading configuration 20ft container: Approximately 80 drums on 20 Euro-pallets 40ft container: Approximately 160 drums on 40 Euro-pallets All container loads come with a container packing list specifying drum position, lot number, and fill weight per drum.
Quality and Food Safety Documentation Per Mango Pulp Drum Lot
As a responsible alphonso mango pulp exporter, Berrydale Foods issues a complete documentation package per production lot. Every mango pulp drum consignment includes:
Certificate of Analysis (CoA) per production lot: Brix measurement (refractometer, per batch) pH (calibrated electrode) Total Soluble Solids (TSS) Total Plate Count (TPC): must be <100 CFU/g for aseptic-filled product Yeast and Mould Count: must be <10 CFU/g Coliform: negative Salmonella spp.: negative per 25g E. coli: negative Pesticide residue panel: MRL compliance for destination market (EU/UK standard, Gulf standard, or USA standard – specified per order) Heavy metals panel: Lead, Cadmium, Arsenic, Mercury – all within Codex Alimentarius and destination market MRL thresholds
Export documentation set: FSSAI processing facility licence (copy) APEDA export registration certificate Certificate of Origin from Chamber of Commerce Commercial invoice and packing list with per-drum lot traceability Phytosanitary certificate for processed goods where required by destination country Halal certification available on request (required for Saudi Arabia and UAE buyers) Kosher certification available on request
All documentation is prepared per production lot and shared as a digital dossier with the importer before the shipment departs. Buyers in Saudi Arabia and UAE who require pre-clearance documentation for customs can receive the full dossier 5–7 business days before the vessel loading date.
B2B Applications and Target Buyer Sectors for Alphonso Puree Bulk
As an alphonso mango pulp exporter, Berrydale Foods supplies buyers across several verticals where the Alphonso variety commands a specific premium over generic mango pulp.
Premium Beverage Manufacturers Juice brands and RTD mango drink producers in the UAE, Saudi Arabia, UK, and continental Europe are among the largest consistent buyers of alphonso puree bulk. The natural single-strength variant is used directly in premium juice blends and mango nectar products. The 24–26° Brix concentrate allows manufacturers to control the final product sweetness level precisely, reducing added sugar requirements in the formulation while maintaining the authentic Alphonso flavour note that differentiates the product from a generic tropical mango drink.
Dairy and Dessert Producers Premium yogurt brands in the Gulf and the UK use natural single-strength Alphonso mango pulp as a flavour base and fruit swirl component. The deep natural saffron colour and clean sweetness eliminates the need for artificial colour correction that lower-variety pulp blends typically require. Ice cream and sorbet producers in the UK premium segment are a growing buyer category – the Alphonso’s low fibre content and clean texture at low temperatures makes it superior to high-fibre varieties for sorbet formulation.
Confectionery and Bakery Alphonso mango puree concentrate at 24–26° Brix is a standard input for premium confectionery production – mango-filled chocolates, fruit leather, jellies, and hard candy centres. The concentrated Brix simplifies water activity management in finished products and reduces processing time compared to formulating from natural single-strength pulp.
Food Service and Hospitality High-end hotel chains, restaurant groups, and airline catering operations in the UAE, Saudi Arabia, and UK source natural Alphonso mango pulp for in-house dessert production, cocktail menus, and seasonal food programme ingredients. The mango pulp drum format is decanted at the receiving facility into kitchen-scale storage containers.
Mango Lassi and South Asian Beverage Category The South Asian foodservice channel in the UK, USA, Canada, and Australia uses Alphonso mango pulp as the primary ingredient in authentic mango lassi production. Alphonso pulp delivers the flavour authenticity that the South Asian diaspora consumer base specifically recognises and that differentiates premium restaurant mango lassi from generic product made with Totapuri or Kesar base.
Minimum Order Quantities and Supply Terms for Alphonso Puree Bulk
- Minimum order for trial: 1 Euro-pallet (4 mango pulp drums / 860kg net product)
- Standard commercial order: 1 x 20ft container (approximately 80 drums / 17,200kg net)
- Full container loads: 20ft and 40ft options available; FCL pricing available on request
- Lead time during season (May–July): 3–4 weeks from confirmed purchase order
- Off-season lead time (August–April): Ex-stock available for selected lots from cold storage; typically 5–7 business days Pricing basis: FOB Nhava Sheva, CIF destination port, or DAP on container loads for Gulf buyers (quoted separately per order) Payment terms: 40% advance against purchase order, 60% against shipping documents. LC at sight accepted for orders above 5 MT. Established buyers may be offered open account terms after the first two completed transactions.
For importers who source both fresh Alphonso mangoes and alphonso puree bulk from a single supply partner, see the full product overview at the Alphonso Mango Exporter hub. For information on the fresh mango variety that forms the raw material for pulp production, see the Ratnagiri Alphonso Mango GI Tag page.
For more details, contact us.
