Mango Nectar

Mango Nectar: From Tree to Table

From the ripening mango on the tree in India to a sweet, refreshing glass of nectar on your dinner table, far more goes into mango nectar than you may have imagined. In this blog post, we will trace the journey of a mango from tree to table and explore the process that creates mango nectar along the way.

Mango trees are typically found in tropical and subtropical climates, with India being the leading producer in the world. Mango trees can be grown in containers and thrive best in well-drained slightly acidic soil, receiving at least six hours of direct sunlight each day. The first step in producing mango nectar is harvesting the fruit, which takes place when the mangoes reach peak ripeness. This means the fruit is tender and ready to eat, with a rich juicy flavor that won’t be found anywhere else.

Once the fruit is harvested, it is taken to the processing plant. Here, the mangoes are washed, peeled, and cut into small pieces. The pieces are then mashed or pureed, which also helps to reduce the stone seed within the flesh. Any excess moisture is removed, and preservatives and sweeteners are added to enhance the taste and add flavor. The combination of ingredients is carefully blended and blended under vacuum stress.

The mango puree is then passed through a homogenizer, which further breaks down the mash into an even consistency. All of the pieces are then frozen to preserve their flavor and shelf-life, allowing them to be used months and even a year later. Once the puree has been frozen, it can be de-thawed and further processed.

The frozen puree is then sieved and passes through a centrifugation process which separates the mass into "juicy maida," or tiny particles which account for the thickness and flavor of nectar. The juice is then held in a sterilized container, which ensures the safety of the nectar and prevents it from spoiling.

The Juice is then heated to remove any bacteria that may be present in order to further ensure its safety. This heating step also causes the aroma and sweetness of the mango to be intensified before the juice is finally clarified. The juice is then cooled and filtered using an intricate filtration process which removes any remaining contaminants. The juice is then packaged in Tetra Pak containers which keep it fresh.

Finally, the mango nectar is ready to be transported to its destination market. Most mango nectar is shipped internationally as India is the leading producer of mangoes in the world. Before the containers are shipped, they are sealed and insulated to keep the nectar fresh and maintain its quality. During its transportation, the temperature and humidity are carefully monitored to make sure that the nectar remains in the ideal state needed for its consumer.

Once the mango nectar has reached its destination market, it is packed and sold retail stores, allowing consumers the opportunity to enjoy one of the fresh fruits from India. The nectar can be enjoyed in its liquid form, used in a variety of recipes, or included in smoothies to add sweetness and nutrition!

As we have seen with the journey of mango nectar, the process of creating and transporting the nectar requires precision and detailed attention to ensure the nectar reaches a reputable level of quality and taste. From start to finish, the process of producing a mango nectar is one of remarkable complexity, with many different steps and processes contributing to the end product. The next time you pick up a carton of mango nectar at your local store, keep in mind the long and laborious journey just to get it to your dinner table.