Mango purée is a smooth fruit preparation used in beverages, desserts, dairy alternatives, fillings and other processed foods.
Mango variety, fruit maturity and processing method influence color, sweetness, aroma and texture. A general listing of “mango purée” is not enough to establish suitability for a particular formulation.
Request the fruit variety, minimum fruit percentage, Brix, acidity, viscosity, fiber or particle limits, any added ingredients, processing method, food-safety documents and pack formats.
Only manufacturers with supporting public evidence are listed. New verified manufacturers will appear here as the research collection expands.
Philippine fruit processor established in 1978, headquartered in Mandaue City, Cebu. Its official sources describe dried tropical fruits, fruit purées, frozen fruits, preserves and juices, with production operations in Cebu, Bulacan and Davao.
Founded in 1984, KLT Fruits Incorporated manufactures Philippine tropical-fruit ingredients at a reported facility in Dasmariñas, Cavite. Its published ranges include aseptic and frozen purées, IQF fruits, dried fruit, fruit powders, preserves and customized fruit preparations for food-industry buyers.
The examples below come from the manufacturers' published catalogs. Packaging sizes and brand labels may vary. They are research links, not live inventory or guaranteed purchasing terms.
These manufacturer–product relationships come from official published catalogs. They are not an independent factory audit or a promise of present inventory.
