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Aseptic Mango Puree is prepared from mango. The product contains no preservatives and no additives. Puree is processed through a final finisher screen that is 0.033".


Mango (Kent, Tommy Atkins, and Keitt varieties)

Item Number



Puree is pasteurized at 160°F or higher for a minimum 6 seconds. Puree is cooled and aseptically packaged. Amylase and pectinase enzyme used as process aids. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

Physical Properties

Physical properties vary due to seasonal variation of agricultural commodities

pH 3.0 – 4.0
Brix 13.0° – 18.0°
Specific Gravity 1.05 – 1.08
Color Yellow with orange tones, typical of cooked mango
Aroma Typical of cooked mango, product is free of rancid, musty, and objectionable odors
Flavor Sweet slightly acid. Typical of cooked mango, product is free of rancid, stale, bitter, musty, and objectionable flavors
Defects Free from foreign material

Microbiological Specifications

Aciduric Flat Sour Sporeformer <10 cfu/g Compendium of Methods for the Microbiological Examination of Foods, 4th edition, Chapter 24
Yeast <10 cfu/g AOAC Official Methods of Analysis, 18th Ed. 2010
Mold <10 cfu/g AOAC Official Methods of Analysis, 18th Ed. 2010
Coliform <10 cfu/g BAM, FDA, 8th Ed. Online, 2001, Chapter 4
E. coli <10 cfu/g BAM, FDA, 8th Ed. Online, 2001, Chapter 4
Salmonella negative BAM, FDA, 8th Ed. Online, 2001, Chapter 5


Aseptic metalized bag (5 gal) in corrugated box, 42 lbs net weight

Lot Coding Format: YYMMDD

Identifies the date of production:

YY Year
MM Month
DD Day

Expiry and Storage

Product is shelf stable, no refrigeration is necessary for food safety of unopened bags. Refrigerated storage is highly recommended for optimal color and flavor quality. Shelf life of product is 18 months from production date.


Aseptic, Kosher (Pending) pending, Vegetarian, Product of USA.

Metal Detection

Hourly during production, inline metal detectors are calibrated for adequate sensitivity to and rejection of the following test pieces:

Ferrous 1.0 mm
Non-Ferrous 1.5 mm
Stainless Steel 2.0 mm


Oregon Fruit Products LLC does not use, nor does it allow, any of the eight major allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat) or common sensitizing agents (gluten, sesame and sesame products, mustard and mustard products, celery and celery products, azo dyes, carmine) in the products or processing areas.


Aseptic Mango Puree does not fall under the guidelines established in 29 CFR 1910 (Occupational Safety and Health Standards), Subpart Z (Toxic and Hazardous Substances), and therefore does not require an MSDS.


Aseptic Mango Puree has not been genetically modified.


Aseptic Mango Puree is generally recognized as safe as defined in 21 CFR 170.30(b)(2).

Shipping Information

Carton Net Wt 42 lbs (12.7 kg)
Carton Gross Wt 46 lbs (13.6 kg)
Cartons/Layer 16
Layers/Pallet 3
Cartons/Pallet 48

Nutritional Information (per 100g, derived by calculation)

Calories 60 kcal
Fat 0.38 g
Saturated Fat 0.1 g
Trans Fat 0 g
Cholesterol 0 mg
Protein 0.8 g
Carbohydrates 14.98 g
Dietary Fiber 1.60 g
Sugars 13.66 g
Vitamin A 1082 IU
Vitamin C 36.4 mg
Calcium 11 mg
Iron 0.16 mg

All materials appearing on these pages are the exclusive property of Oregon Fruit Products LLC and are protected by United States trademark and other laws.