Mango powder from India, quoted against your specification
Variety changes everything on mango: colour, sweetness, acidity and price. Name the variety on the enquiry or let us recommend one for your application.
Mango powder from India comes in two commercially distinct forms, and buyers sometimes ask for one while meaning the other. Spray-dried mango powder is made from ripe fruit pulp and is sweet, aromatic and used in beverages, bakery, dairy and confectionery. Amchur is made from unripe green mango, is sour rather than sweet, and is used as a souring agent in savoury applications. They are not substitutes.
On the spray-dried product, variety is the first specification point. Alphonso carries premium flavour and colour at a premium price. Totapuri is the industrial workhorse, higher in acidity, more consistent in supply and considerably cheaper. Kesar sits between them. If your product is sold on mango character, name the variety. If it is a cost-driven blend, Totapuri is usually the sensible starting point.
Spray-dried fruit powders almost always carry maltodextrin or a similar drying aid, because mango pulp sugars will not dry into a free-flowing powder on their own. The carrier percentage affects your nutritional label and your cost per kilo of actual fruit solids, so we declare it on the quote rather than leaving it to the COA.
Colour is heat-sensitive and fades over time. Buyers selling a visibly orange product should specify the colour at enquiry rather than assume it.
Mango is seasonal. Indian mango pulp is produced in a defined window and powder is made from stored pulp through the year, so lead times and prices move with the harvest. We will tell you where we are in that cycle when we quote rather than pretend supply is flat.
Dry container, no cold chain. Hygroscopic and heat-sensitive on colour; liner integrity and dry storage after discharge matter.
Varieties / formsExport markets
Regions we quote for this product. Name your discharge port on the enquiry and the quote comes back FOB India or CIF that port.
FAQ
Which mango variety should I specify?
Alphonso for premium flavour and colour at a premium price, Totapuri for consistent industrial supply at lower cost, Kesar in between. If the mango character is what your product sells on, name the variety. If it is a cost-driven application, Totapuri is the usual starting point.
What is the difference between mango powder and amchur?
Mango powder is spray-dried ripe fruit and is sweet and aromatic. Amchur is dried unripe green mango and is sour, used as a souring agent in savoury food. They are different ingredients with different HS treatment. Tell us which you actually need.
Does the powder contain maltodextrin?
Spray-dried mango almost always does, because the pulp sugars will not dry into a free-flowing powder without a carrier. We declare the percentage on the quote, since it changes your label and your real cost per kilo of fruit solids.
Is supply seasonal?
The pulp is. Indian mango is harvested in a defined window and powder is produced from stored pulp through the year, so lead time and price move with the cycle. We will tell you where we are in it when we quote.
What mesh and moisture should I write on the PO?
Write the mesh or retained-on-sieve range your equipment needs, and a maximum moisture. The lot's COA reports what was actually achieved, and that is the figure that governs the shipment.
Can I get a sample?
Yes. 2 to 3 kg free of material cost, with you covering the courier or billing it to your own DHL or FedEx account. Tell us the variety and drying method you want so the sample is actually representative.
Are you a manufacturer?
No. We are an export desk in Chikhali, Pune. We agree the specification, place it with a processing partner, check the lot's COA against your limits and handle the export documentation.
Specification notes
Why your mango powder quote should state the maltodextrin percentage
Spray-dried fruit powders carry a drying aid. If the percentage is not on the quote, you cannot calculate your real cost per kilo of fruit solids or complete your label.
Read →Alphonso, Totapuri or Kesar: choosing a mango variety for powder
Variety drives colour, sweetness, acidity and price on Indian mango powder. What each one suits, and why Totapuri is usually the industrial default.
Read →Request a quote
Include quantity, pack, and named discharge port.