Fully ripe mangoes of the three selected varieties viz. Baneshan (BE), Suvarnarekha (SR), Totapuri (TT) were washed thoroughly, peeled and cut into pieces and stones were removed manually. The cut pieces were fed into the pulper with a sieve size of 1/1600. The extracted pulp was heated at 60 °C in steamjacketed kettle for 3 min, cooled and potassium metabisulphate was added at the rate of 0.2%. The pulp was then transferred to white high density polyethylene (HDPE) cans and kept in cold storage until use (less than a month) as per the procedure described [7].
Conventional types of mango products have been developed to a considerable extent but the mango industry is eager to develop new
processed products [8].