Home › Alphonso Mango Puree (44.1 lb)
Aseptic Alphonso Mango Puree, 44.1 lb Bag-in-Box
Bulk 100% single-variety Alphonso mango puree for US craft breweries, cideries, distilleries and beverage manufacturers. Each aseptic bag-in-box holds 44.1 lbs net fruit pulp, and pallets ship with 40 to 46 boxes (1,764 to 2,028 lbs net). No added sugar, colors or preservatives, with lab-tested Brix and pH on every lot.
Built for Brewing Predictability
What you get in every 44.1 lb box, and why it behaves the same batch after batch.
Direct-from-Farm Traceability
Sourced from farms in the Krishnagiri and Bargur belt and processed on a partner aseptic line in Bargur, Tamil Nadu. Never blended with Totapuri or other varieties. See the supply chain.
Nothing Added
No added sugar, artificial colors or preservatives, so the fruit is the only thing your yeast sees.
Lab-Tested Brix & pH
Each lot is tested by NABL-accredited food testing laboratories for Brix, pH, acidity and commercial sterility, so you can plan gravity and acidity before you dose.
Aseptic & Ambient Stable
44.1 lbs net fruit pulp per bag-in-box, 40 to 46 boxes (1,764 to 2,028 lbs net) per pallet. Shelf-stable at ambient temperature until opened.
44.1 lb Aseptic Bag-in-Box
Corrugated outer carton with a multi-barrier sterile liner and tamper-evident sanitary fitment. 44.1 lbs net fruit pulp per box.
Smooth Pour, Natural Color
Uniform puree (Bostwick 9.0–13.0 cm / 30 s) with Alphonso's natural golden color and aroma.
Wholesale Pack & Pallet Tiers
Net fruit pulp weights for planning commercial runs.
| Item | Specification | Notes |
|---|---|---|
| Packaging Format | 44.1 lb Aseptic Bag-in-Box | High-barrier sterile liner with sanitary dispense fitment in a corrugated outer carton |
| Net Weight per Box | 44.1 lbs net fruit pulp | One aseptic bag per carton |
| Boxes per Pallet | 40 to 46 boxes | Pallet tier confirmed with your order |
| Net Fruit Pulp per Pallet | 1,764 to 2,028 lbs net fruit pulp | 40 boxes = 1,764 lbs · 46 boxes = 2,028 lbs |
Full COA parameters and handling standards are on the technical data sheet. Planning a recipe? Work out lbs per BBL and box count, or ask Brewmaster AI, our free AI brewing assistant.
Key Specifications
Specification limits are the guaranteed range. Typical values come from a reference lot.
| Parameter | Specification Limit | Typical Value |
|---|---|---|
| Total Soluble Solids (Brix) | Min. 16.0 °Bx | 17.9 °Bx |
| pH (at 68 °F) | 3.50 – 4.00 | 3.93 |
| Titratable Acidity (as citric acid) | 0.45% – 0.75% | 0.73% |
| Bostwick Consistency (at 68 °F) | 9.0 – 13.0 cm / 30 sec | 10.0 cm / 30 sec (smooth, uniform puree) |
| Added Sugar, Colors & Preservatives | None / Absent | Absent |
Full technical data sheet, sterility and lot documentation →
Questions From Head Brewers
Brix, yeast behavior, storage and when to dose.
What Brix is Aarlika Alphonso mango puree, and how much gravity does it add?
The specification minimum is 16.0 °Bx, and our reference lot measured 17.9 °Bx; every lot's actual Brix is on its Certificate of Analysis. Gravity added scales with dosage: at 46.5 lbs/BBL (1.5 lb/gal), a typical fruited-sour rate, 17.9 °Bx puree adds about 12 gravity points (+0.012 SG, roughly +3 °P). Use the mango dosage calculator with your lot's COA Brix for your own batch size.
Will mango puree cause yeast flocculation or fouling problems in tanks and lines?
The puree carries natural pectin and fine fruit solids. They don't harm yeast health, but they settle with the yeast, which makes the yeast cake bulkier, can slow clarification, and adds load on centrifuges, filters and racking lines. Allow time to settle or cold crash before packaging, consider a pectinase enzyme if you want less pectin haze, and check viability before repitching yeast cropped from a fruited tank.
Is the puree hot-filled, and does it need cold storage?
It is aseptically packed, not hot-filled. The puree is flash-pasteurized and then filled into pre-sterilized bag-in-box liners under sterile conditions, instead of relying on hot product to sterilize the container. Unopened boxes are commercially sterile and ambient shelf-stable, so no cold chain is needed before opening; the shelf life is on each lot's COA. Once opened, refrigerate at 32°–40°F and use within 72 hours.
Should I add mango puree in the whirlpool or on the cold side?
Most brewers dose on the cold side, near the end of active fermentation or in secondary, which preserves Alphonso's volatile aromatics while the still-active yeast ferments the fruit sugars. Whirlpool additions drive off much of that aroma, can give a cooked-fruit character and set pectin haze. Because the puree is commercially sterile until the bag is opened, a hot-side step isn't needed for microbial safety as long as you transfer through sanitized fittings.
Evaluate It in Your Brewhouse
Start with a brewer evaluation sample kit, or talk to us about pallet supply for a production run. Pricing is quoted on inquiry.