1.

Preparation of Mango Fruit Bar

Materials Required:
Fresh ripened Mango (Mangifera indica) fruit.

Fig.1: Processing Flow Chart of Mango Fruit Bar

Mango Fruit

Wash Fruits with Clean Water

Extraction of Pulp

Mix the Pulp, Sugar and Acid

Heating the mixture at 70-80°C

Pour Boiled Puree in Tray

Keep it in Dryer till Final Moisture Content is 18-22%

Cut the Bar Sheet in to Suitable Size

Packed in Packaging Material

2. Preparation of Mango Fruit Bar

Materials Required:

The basic ingredients used in mango fruit bar are mango pulp, mango seed powder (MSP),
mango peel powder (MPP), citric acid and sugar.

Figure 2: Process Flow Chart for Preparation of Mango Bar.

3. Preparation of Mango Seed Kernel Flour

Materials Required:
 Mango seed (preferably same variety)

Fig.3 Processing Flow Chart of Mango Seed into Kernel Flour

Mango seeds were washed and dried in hot air at 60° C for 6 hours

Kernels were separated from stone manually using stainless steel knife and dried in hot air oven
at 50º C for 4 hours and stored in air tight containers

During processing stored kernels were soaked (6-7 hors) in water, chopped into small pieces,
blanched (1-2 min), dried (60º C for 5 hours)

Followed by ground into flour in electric blender, sieved and stored in air tight container

Fig. 3.1: Mango seed kernel (totapuri) Fig. 3.2: Processed Mango Kernel Flour (MKF)
4. Preparation of Mango Jam

Materials Required:

 2 cups prepared mango

(about 2 medium fully ripe mangos)
 1 tbsp. lemon juice 2-3 cups sugar
 ¼ tsp. butter
 1 pouch pectin

Fig.4 Processing Flow Chart of Mango Jam

Peel and pit mangos. Measure exactly 2 cups prepared fruit into 2- or 4-quart pot.

Grind or crush fruit with potato masher. Stir in lemon juice.

Place mixture on stove and cook over medium heat, stirring regularly.

After about 4-5 minutes,* add sugar and butter to pot.

Bring mixture to full rolling boil on high heat, stirring constantly.

Stir in pectin. Return to full rolling boil and boil 1 minute, stirring constantly. Remove
from heat. Skim off any foam with spoon.

Ladle immediately into storage container.

After it cools, you are ready to eat your mango jam! Try it on toast or with crackers and
cream cheese. Store in a covered container and refrigerate.
5. Preparation of Papaya Tuti Fruti
(In place of papaya this recipe can be
Applied on raw mango)

Materials Required:

 क_कक ककककक = 250 􀄒कक

 क􀄒ककक कककक = 4 कककक
 ककक, कककक कक ककक ककक = कक कककक􀄒

 कककक = 300 􀄒कक

Fig.5 Processing Flow Chart of Tutti – Frutti

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