Industrial processing of mango purees and concentrates generates 35–60 % by-prod- ucts, mainly from peels, seeds and fiber (Gourgue et al. 1992). ‘Ataulfo’ mango is a Mexican variety which has proven to be a success in the international market because it has unique sensory features: firm consistency, plump and sweet drupe, low acidity and intense aroma (Instituto Mexicano de la Propiedad Industrial 2003). ‘