Tag: Mango pulp

The amount of edible flesh, or pulp, in a mango can vary dramatically, with studies showing a pulp yield anywhere from 40% to over 75% of the total fruit weight, depending on the cultivar and its stage of ripeness. This variability is a key factor for both consumers and industrial processors looking to maximize their yield of sweet, juicy mango flesh.

According to the USDA, a 100-gram serving of raw mango flesh, which is mango without the skin, contains approximately 1.6 grams of dietary fiber. While the mango peel contains significantly more fiber by weight, the sweet, edible pulp still offers a valuable amount for digestion and overall health.

According to the USDA, a single cup of fresh mango pulp contains roughly 22.5 grams of natural sugar. So, is mango pulp high in sugar, and how does its processed version compare to its fresh counterpart? This nutritional deep dive will separate fact from fiction.

According to the USDA, one cup of fresh mango provides nearly 67% of the daily value for vitamin C, a powerful nutrient that is largely retained in pureed form. These and other vitamins and minerals are packed into mango pulp, offering a wide array of health benefits that can be enjoyed all year round, not just during the summer season.