The ‘Totapuri’ mango, or Ginimoothi, is a cultivar that is widely grown in south India and is partially cultivated in Sri Lanka. It also goes by the names Bangalore, Collector, Kallamai, Kili Mooku, Gilli, Mukku, “Ottu”, and Sandersha. Totapuri pulp concentrate is obtained by evaporation of water from mango pulp under vacuum. Essentially a prime table fruit, its pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert.
Alphonso mangoes have a yellow skin and have a rich and and succulent taste while Tommy Atkins mangoes have a much milder flavour. In terms of texture, Alphonso mangoes are incredibly soft and supple while Tommy Atkins are much more fibrous and tough. The fruits generally weigh between 150 and 300 grams, have a rich, creamy, tender texture and delicate, non-fibrous, juicy pulp. As the fruit matures, the skin of an Alphonso mango turns golden-yellow with a tinge of red across the top of the fruit.
Aseptic Mango Puree Specifications. Shelf Life: Our mango fruit puree will last for 18 months from the date of manufacture as long as the packaging remains unopened. Store away from sunlight and below 77° F. Once opened, this puree can be refrigerated for up to 10 days or frozen for the remainder of its shelf life.
Raspuri mangoes are largely grown and eaten in Old Mysuru region of Karnataka. Like the Alphanso and the Totapuri mango, the Raspuri mango is used in the making of ice creams, yogurts, smoothies, juices, jams and jellies. Popularly grown in the Mysore region of Karnataka, Raspuri mangoes have a juicy flesh with rich sweet taste and an excellent flavour. We source the best Raspuri mangoes directly from the farmers of Mysore, Karnataka.