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Alphonso Mango Puree Technical Data Sheet
Complete specification for Aarlika single-variety aseptic Alphonso mango puree: the COA parameters tested on every lot, net pulp weights per box and pallet, and handling standards for your cellar.
COA Parameters
Specification limits are the guaranteed range. Typical values come from a reference lot. Each lot's actual results are on its Certificate of Analysis.
| Parameter | Specification Limit | Typical Value |
|---|---|---|
| Product & Variety | 100% Alphonso Mango Puree (Mangifera indica) | Single-variety, unblended |
| Origin & Processing | Krishnagiri and Bargur belt farms / aseptic facility in Bargur, Tamil Nadu | Sourced only from Krishnagiri and Bargur belt farms |
| 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 |
| Microbiological | Commercially sterile (Yeast & Mould max 100 CFU/g) | <10 CFU/g |
| Certificate of Analysis | Accredited laboratory analysis per production lot | NABL-accredited food testing laboratories in Bengaluru and Hosur |
Net Pulp Weight & Packaging
All weights are net fruit pulp, in US pounds.
| 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 |
Handling Standards
Receiving, storage and cellar use.
| Topic | Standard | Notes |
|---|---|---|
| Unopened Storage | Ambient shelf-stable; store cool and dry | No refrigeration or freezer space needed before opening |
| Shelf Life (Unopened) | Stated on each lot's COA | Use oldest lot first |
| Opened Bag | Refrigerate at 32°–40°F; use within 72 hours | Keep the fitment capped between draws |
| Sanitation | Sanitize the spout and transfer fittings before opening | Use sanitary hoses and fittings for the transfer |
| Cellar Addition | Late in active fermentation or in secondary | Leave headspace for renewed fermentation |
| Lot Documentation | Certificate of Analysis per production lot | Shared with your sample inquiry or through your brewery account |
Download the spec sheet (PDF) · How each lot is traced and tested · Dosage calculator
Frequently Asked Questions
Minimums, dosing, shelf life, storage and cellar timing for commercial brewers.
What is the minimum order, and how are pallets configured?
Commercial supply ships in 44.1 lbs net fruit pulp aseptic bag-in-box units. A pallet holds 40 to 46 boxes, which is 1,764 to 2,028 lbs net fruit pulp. Minimum order quantities and pallet tiers for your volumes are confirmed by our team with your inquiry; most brewers start with a brewer evaluation sample kit.
What mango puree dosing rate should I use per BBL?
Typical starting rates are 15.5 lbs/BBL (0.5 lb/gal) for hazy IPAs, about 23 lbs/BBL (0.75 lb/gal) for mango wheat and blonde ales, 46.5 lbs/BBL (1.5 lb/gal) for fruited sours and 62 lbs/BBL (2.0 lb/gal) for ciders and fruit wines. A 10 BBL fruited sour at 46.5 lbs/BBL needs 465 lbs, or 11 boxes with about 20 lbs left over. Pilot a small batch and adjust to taste.
How long does unopened mango puree keep, and does it need refrigeration?
Unopened boxes are commercially sterile and ambient shelf-stable, so they don't need refrigeration or freezer space before opening. Store them cool and dry. The shelf life is stated on each lot's Certificate of Analysis.
How should an opened box be stored?
Once the aseptic seal is broken, keep the bag refrigerated at 32°–40°F and use it within 72 hours. Sanitize the spout and transfer fittings before opening and between draws.
When in the cellar should I add the puree?
Add it late in active fermentation or in secondary. Adding late preserves Alphonso's volatile aromatics, and the still-active yeast ferments the fruit sugars and scavenges oxygen picked up during the transfer. Leave headspace for the renewed fermentation, and give the beer time to finish and settle before packaging.
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.