Industrial Mango Juice & Puree Production Plant | 5-50TPH Turnkey Solution

Preserve the True Taste of Fresh Mango – Maximize Yield Without Compromising Flavor

In the competitive juice and puree market, product quality is your greatest advantage. Consumers demand natural taste, vibrant color, and authentic mango aroma. Our mango processing line is engineered with advanced cold extraction and enzymatic liquefaction technologies to deliver exactly that.

Cold Extraction System – The Difference is in the Details

Traditional hot extraction methods degrade heat-sensitive flavor compounds and vitamins. Our cold extraction system operates at controlled low temperatures, preserving the natural volatile aromas that make fresh mango distinctive. The result is a puree or juice that tastes noticeably fresher – a product that stands out on retail shelves.

Enzymatic Liquefaction – Maximize Your Juice Yield

Mango contains significant pectin and fiber that lock in juice. Our integrated enzymatic treatment system breaks down these cellular structures, releasing juice that conventional pressing leaves behind. Typical yield improvements range from 15-25% compared to standard mechanical extraction. More juice from the same quantity of fruit means higher profitability per ton.

Key Technical Features:

Pulp Refining System – Adjustable screens (0.3-1.5mm) to control pulp particle size, producing either smooth puree or textured pulpy juice based on your market requirements.

Vacuum Deaeration – Removes dissolved oxygen to prevent enzymatic browning and oxidation, extending color stability and shelf life.

UHT Sterilization – Ultra-high temperature treatment with rapid cooling minimizes thermal impact while ensuring commercial sterility.

Aseptic Filling – 220L aseptic bags or 1,000L totes. No preservatives needed. 12+ months shelf life at ambient temperature.

Flexible Production – Two Lines in One

Switch between puree and clarified juice production without changing equipment. Our modular design includes bypass configurations for:

Natural mango puree (with pulp)

Clarified mango juice (with enzymatic treatment and filtration)

Concentrated puree (with falling film evaporator)

Technical Support & Validation

We provide on-site trial runs using your local mango varieties. Different cultivars (Alphonso, Tommy Atkins, Kent, Keitt) behave differently during processing. We help you optimize parameters – enzyme dosage, residence time, and temperature profiles – specific to your fruit source.

Request a process flow diagram and yield calculation for your mango variety.