Mango Processing Line

Turnkey mango and stone fruit processing

Mango and stone fruit processing lines for pulp, puree, juice and concentrate

Mango, peach, apricot and plum lines share receiving, washing and sorting, but preparation changes with fruit maturity, pit structure, fibre and the intended product. A project may be configured for pulp, puree, juice or concentrate, with thermal processing and packaging selected for the final specification. Start with the fruit and finished product, then confirm the process route.

01  Mango route

Mango processing line

Pulp and puree are the usual starting points. Concentration, beverage preparation and packaging are added when the target product is defined.

02  Peach route

Peach processing line

Maturity, pit release and any preconditioning step influence destoning. Confirm whether the required output is pulp, puree, juice base or another defined product.

03  Apricot route

Apricot processing line

Fruit condition and pit handling need to be checked before pulping or juice extraction. Jam and beverage routes require their own product specifications.

04  Plum route

Plum processing line

Soft fruit handling, pit removal and screening should match the variety and ripeness. The route depends on whether the target is pulp, puree or juice.

Pulp or puree

Preparation → pulping → refining → buffer handling → optional deaeration or homogenization → thermal processing → filling

Juice

Preparation → extraction and separation → clarification when required → thermal processing → filling

Concentrate

Preparation → extraction or pulping → refining → evaporation → thermal processing → filling

Fruit receiving and preparation

Receiving, washing, sorting, inspection and material transfer equipment.

Destoning and size reduction

The selection of the fruit destoner, crusher and pulper depends on the fruit structure, maturity and pit condition.

Extraction and product conditioning

Extraction, refining, buffer tanks, product transfer and optional deaeration, homogenization or formulation.

Thermal, filling and cleaning systems

Depending on the product and package, the downstream section may include evaporation, a tubular sterilizer, an aseptic bag filling machine, CIP, controls and utility connections.

Can one line process mango, peach, apricot and plum?

Some receiving, washing and downstream systems may be shared. Fruit preparation, screening, cleaning and the product route still need to be reviewed for each material.

What determines the destoning configuration?

Fruit variety, size, maturity, pit shape and pit release all matter. A material test may be needed when these conditions vary or are not yet known.

Can the line make both puree and concentrate?

Yes, when the route is designed for both products. Concentration is an optional stage, so target solids, viscosity, thermal requirements and filling format must be defined first.

How should processing capacity be stated?

Use a clear basis. Fresh fruit input, post-destoning pulp flow, sterilizer flow and filling output are different figures and should not be treated as interchangeable.

Which packaging formats can be considered?

Bulk aseptic and retail formats can be evaluated. The suitable option depends on the product, package size, storage conditions and distribution plan.