Mango

For mangoes, the fibrous quality of the variety and the maturity of the pulp are important. Dried slices and sweet candied fruits can vary significantly in composition.

“Dried” does not automatically mean “no added sugar.” Osmotic impregnation may precede removal of remaining water.

In fresh mangoes, cultivar and ripeness affect firmness and fiber; for the finished product, cutting, sugar and drying mode are added to them. Compare these features individually.

History

Botanical homeland and cultivars

Kew indicates the natural range of Mangifera indica from Assam to the south of the Chinese province of Yunnan. The cultural range is much wider than one variety or one country.

Local varieties and international trade

APEDA describes numerous Indian varieties with different environmental requirements. In the processing of international raw materials there are Kent, Keitt, Haden, Tommy Atkins and Honey/Ataulfo.

Regions and differences

Varietal and production examples

Regions with confirmed varieties or garden registries are shown in detail. Additional countries are listed in the 2016 ISHS International Survey; We use it as geographic coverage, without current ratings and shares.

Uttar Pradesh and Bihar, India

APEDA recognizes northern and eastern states for mango production; Dashehari, Chausa and Langra are known here.

In general, northern and eastern Indian varieties bear fruit later than southern and western ones. This is a seasonal difference and not a guarantee of sweetness in any batch.

To purchase a varietal, check the name; Evaluate the softness of dried slices separately.

Andhra Pradesh and Karnataka, India

The APEDA map links Banganapalli and Totapuri to South Indian growing areas.

Banganapalli is described in the GI brochure as a fleshy fruit with no distinct fibres; the original texture does not guarantee the composition of the finished candied fruit.

For smooth fruit pieces, look for low-fiber raw materials and a known processing method.

Sinaloa, Nayarit and southern states, Mexico

SENASICA lists export orchards in Sinaloa, Nayarit, Chiapas, Guerrero, Colima, Jalisco, Michoacan and Oaxaca.

The register of origin of the garden and the variety are different data. A large supply region does not provide a single flavor profile.

Compare the grade, fiber, moisture content and additives of a specific supply.

South Florida, USA

UF/IFAS documents the cultivation of several varieties and different seasonal windows: Keitt is a late season local variety.

Kent is convenient for slicing due to its low fiber content and pulp yield. The Florida calendar cannot be transferred to crops in another hemisphere.

For strips and filling, smooth, low-fiber pulp is useful; If there is no variety, judge by the sample.

• China
• Thailand
• Indonesia
• Pakistan
• Philippines
• Nigeria
• Brazil
• Peru
• Australia
• South Africa
• Malaysia
• Venezuela

Types and processing

Dried slices

Some of the water has been removed, but the composition may include added sugar. The absence of sugar must be confirmed separately.

Snack, cut into porridge and stuffing after assessing softness.

Candied and osmotically processed mango

Pre-treatment in a sugar solution changes the composition and properties of the pulp; then the product is dried.

Sweet muffins and dessert mixes, taking into account total sugar.

Kent and Keitt

Both are found in the cut; UF/IFAS highlights the low grain Kent and the late season Keitt in Florida.

If grade is specified, it is a useful guide to the texture of the raw material.

Banganapalli and Totapuri

Various South Indian varieties; their names cannot be interchanged with the word "Indian mango".

To compare varieties with confirmed supplier data.

Drying this product

The study compares post-osmotic drying of mangoes with hot air. About the method

ICAR-IIHR technology involves osmotic dehydration of mangoes; This is not a product guaranteed to be free of added sugar. About the method

Solar drying of osmotically prepared mango was compared with other modes in the study. This is an example of technology, not a promise of its application to the party. About the method

How to choose

• Compare added sugars, not just the name "dried" or "candied."
• Fiber and uniform thickness are important for slicing; Softer pieces are suitable for pasta.
• Do not delay the season of fresh mangoes by the production date or shelf life of dried fruits.

In the catalog

• Candied Mango
• Dried mango