Processing, profile, pairing and recipes
Mango: a sensory journey between nature and transformation
Mangoes, an iconic tropical fruit, are prized for their sweetness, rich aroma and vibrant colour. In addition to their global popularity, they play an important role in the processed fruit industry. In India, the world’s leading producer of mangoes, this fruit is grown in perfect conditions, then carefully harvested, ripened and processed to ensure purées with unique sensory profiles. But what are the essential steps in the mango processing process, from harvest to shipment?
Processing and transport: from fruit to purée
Before entering the processing stage, it is essential to understand mango ripening, which plays a crucial role in the fruit’s organoleptic quality. There are two main ripening methods: natural and ethylene. To learn more about these methods, we invite you to read our article on mango cultivation.
Once the mangoes have reached optimal ripeness, they are ready for the processing stage. Here are the key steps involved in transforming this delicious fruit into our purées.
Washing fruit
After ripening, the mangoes are carefully washed to ensure their cleanliness and quality. This process removes any impurities or residues that could affect the purity of the final product. The fruit is then sorted to remove any that are too immature or overripe, ensuring that only mangoes of the highest quality enter the production line.
Cutting
Cutting is a crucial step in mango processing. First, the fruit’s stalk is cut off, then the mango is cut into two or three pieces. During this stage, the fruit is sorted again to ensure that only high-quality pieces move on to the next stage. Careful visual inspection is essential to guarantee product consistency and quality.
Refining
Refining involves removing the mango stone and extracting the pulp. This step is particularly important as it influences the development of aromatic notes. The more the fruit is pressed, the more ‘green’ or ‘stone’ notes can develop. Strong refining breaks down the fruit fibres, producing a more fluid and homogeneous purée, and thus achieving a higher yield.
Packaging and shipping
Once the refining process is complete, the mango purée is packaged. While awaiting shipment, the drums are stored at a temperature below 10°C to preserve the quality of the product. The purées are then shipped by boat in refrigerated containers. The journey takes around one month, ensuring that the product arrives in the best possible condition.
Factors influencing the organoleptic quality of mangoes
Several factors influence the organoleptic quality of mangoes, i.e. their taste, smell, texture and colour. These factors include:
- The choice of varieties: Certain varieties, such as Alphonso, Kesar and Totapuri, are particularly renowned for their unique sensory profiles.
- The cultivation method and growing area: Soil quality and climate influence the ripeness and aromatic richness of the fruit.
- The type of ripening: Natural or ethylene ripening plays an important role in the balance of flavours.
- The processing method: The washing, cutting and refining stages contribute to the development of the aromas and texture of the final product.
- The type of packaging and storage conditions: Optimal storage and shipping conditions guarantee the freshness and quality of the product.
Our Products: mangoes with a unique sensory profile
Boiron selects high-quality mango varieties for its purées. Boiron frozen purées are a blend of Alphonso and Kesar, two varieties renowned for their exceptional flavour profiles. Alphonso brings intense aromatic richness, while Kesar adds subtle aromatic complexity, with resinous and spicy notes that perfectly balance the flavour.
The ambient purées, on the other hand, are made exclusively from the Totapuri variety, known for its distinctive resinous note. This unique sensory profile offers a more robust and distinctive taste experience.
Sensory profile of Les vergers Boiron mango purées
- Frozen purée: The combination of Alphonso and Kesar varieties gives a bright colour and a perfect balance between sweet and spicy notes.
- Room temperature purée: Totapuri stands out for its resinous profile, adding an original and powerful touch.
Mango, a unique sensory experience
Thanks to the expertise of Les vergers Boiron, our mango purée is ideal for enhancing your desserts, whether simple or creative. This tropical fruit pairs beautifully with other exotic flavours such as guava, ginger, passion fruit and mandarin. For an even more original touch, try combining it with spices such as coriander leaf, turmeric, Madras curry or vanilla. Finally, for a delicate and refined fragrance, flowers such as jasmine or orange blossom will add the perfect floral note.
