Mango Puree Processing Line

What Our Mango Puree Processing Line Covers

The line is a continuous fruit-to-packed-puree system. Raw mangoes are received, washed and sorted, then destoned before the fruit is heated and pulped. The extracted puree is refined to the required texture, optionally concentrated, sterilized and filled aseptically. Each stage is sized from the same input figure so that capacity does not bottleneck at the pulper or the filler. Where a thinner, finer-screened product is wanted, the same sequence can be configured as a Mango Juice Processing Line by adjusting the refining stage and the evaporator duty.

Process Stages and Equipment in the Line

The table below shows how each stage is configured and what it contributes to final puree quality. Equipment selection changes with fruit condition, target brix and packaging format, so the sequence is fixed while the machine specification is project-specific.

Specification Meaning: Reading the Line Data

Capacity on a mango line is normally quoted as fresh fruit input, not finished puree output. The gap between the two depends on variety, ripeness, pit ratio and the extraction yield of the pulper, so we confirm both figures in the proposal rather than applying a single conversion factor.

• Fresh fruit input: the design basis for washing, sorting and destoning capacity; our standard range is 2–25 t/h.
• Pulp yield: set by mango variety and screen selection; fibre-rich varieties behave differently from smooth pulp types.
• Target brix: determines whether an evaporator is included and how many effects are required.
• Sterilization hold time and temperature: selected to achieve commercial sterility while limiting heat exposure of the puree.
• Packaging format: aseptic bag in drum, bag-in-box or a combination, each with its own filler configuration.
• Utilities: steam, chilled water, compressed air and electrical load are calculated from the final machine list and shared during plant planning.

Materials, Hygiene and Product Contact Design

All product-contact parts of the line are built in food-grade stainless steel, with piping and joints arranged to minimise dead legs and holding volume. The process layout keeps temperature rises and drops short in both time and distance, which limits aroma loss and flavour disruption during heat treatment.

Where the recipe requires it, ascorbic acid and citric acid can be dosed during extraction to support colour retention and acidity control. Dosing points, tank materials and cleaning connections are agreed at the design stage so that the additive system integrates with the existing process rather than being retrofitted later.

Controls and Automation Integration

The line runs on a PLC control system with main electrical components from SIEMENS, SCHNEIDER or comparable international brands. Automation covers the sequence from washing through filling, with temperature, flow and level control at the critical points that affect sterility and product quality.

• Recipe management for different mango varieties and target brix values.
• Interlocks between the sterilizer and the aseptic filler to protect the sterile boundary.
• CIP sequences integrated with the process tanks and piping.
• Signal exchange with existing plant utilities, effluent handling and packaging lines where the new line connects to an existing factory.

Where the Line Fits in a Wider Plant

Mango is often one product in a multi-fruit factory. We design combined processing lines around the raw material available locally, including a Mango Juice Production Line that shares extraction and preservation equipment with mango puree, guava and other tropical fruit across the season. Comparable configurations are used in our guava puree and concentrate processing line and in stone-fruit projects such as the peach, apricot and plum puree processing line.

For plants that also pack juice or tomato products, the same aseptic filling and sterilization platforms are shared across product families, which simplifies spare parts and operator training.

Quality Assurance and Acceptance

Every machine undergoes a complete trial run and water debugging before dispatch, so performance and hygiene are verified before the equipment leaves the works. The line is then installed and commissioned on site, with the first production run used to confirm yield, brix and sterility parameters against the agreed specification.

• Pre-delivery trial operation and inspection of each unit.
• On-site commissioning with water and product testing.
• Operator training on running, cleaning and routine maintenance.
• Documentation covering the machine list, utilities and operating parameters for the handover file.

Installation, Maintenance and Spare Parts

Our engineers guide installation and commissioning on site and can remain for the initial production period to support the customer's operators. Maintenance support covers spare parts supply, scheduled inspections, remote diagnosis of faults and modernisation of older equipment.

Because mango seasons are short, we plan maintenance around the pre-season window: consumable parts, screen condition and sterilizer seals are checked before the first fruit arrives rather than during peak throughput.

Information We Use to Configure Your Solution

A workable proposal depends on a small set of project inputs. Once these are known, we can fix the process flow, machine list, utility loads and layout.

Frequently Asked Questions

What capacity can a mango puree processing line handle?

Our standard mango line is configured for 2–25 t/h of fresh fruit input. Smaller pilot and laboratory-scale systems are also available for product development before a full industrial line is committed.

Can the line produce both single-strength puree and concentrate?

Yes. The evaporator is included when concentrate is required and bypassed when single-strength puree is being packed. The process flow and piping are designed so that switching between products does not compromise flavour retention.

How is the puree sterilized and packed?

Puree passes through a tube-in-tube UHT sterilizer with heat regeneration, then into an aseptic bag-in-drum or bag-in-box filler. Bags range from 5 L to 220 L, with 1000 L options for bulk export.

What materials are used in the product-contact parts?

The line is constructed in food-grade stainless steel, with piping and fittings arranged to meet hygiene standards and to support effective cleaning between production runs.

Do you provide installation and operator training?

We provide on-site installation guidance, commissioning and operator training, and can leave engineers on site during initial production. Annual pre-season visits support inspection, maintenance and technology upgrades.

Can the line be combined with other fruit processing?

Yes. We design multi-fruit lines around locally available raw material, so mango, guava and stone fruit can share extraction and preservation equipment across the season, improving overall equipment utilisation.