Mango Processing Line
The mango processing line is a complete industrial mango pulp processing plant designed to transform fresh mangoes into high-quality pulp, puree, or juice for both ingredient supply and finished beverage production. This aseptic mango pulp processing system integrates advanced fruit-handling, pulping, concentration, sterilization, and aseptic packaging technologies, ensuring stable output, low energy consumption, and excellent hygiene control in every production batch.
At the start of the process, fresh mangoes are washed, brushed, and sorted using a bubble-type mango washing and grading machine, which removes dirt, latex, and foreign matter. The cleaned fruits are lifted by an elevator conveyor into the mango destoning and peeling machine, where pulp is efficiently separated from stones and peels with minimal waste.
The extracted pulp enters the double-stage pulping and refining machine, equipped with dual sieves (typically 0.8 mm + 0.4 mm), achieving a fine, homogeneous puree. This is a core stage in the mango pulp production line, delivering high yield and low fiber residue while maintaining the fruit’s natural aroma and color.
Depending on the target product, the refined pulp flows into the mango juice processing plant section for deaeration and homogenization. A vacuum deaerator removes oxygen to extend shelf life and preserve flavor, while an optional inline homogenizer improves mouthfeel and stability. For concentrated products, a forced-circulation or falling-film evaporator raises the solid content up to 28–30 °Brix or higher, operating under vacuum to minimize flavor loss and heat degradation — a critical step for mango pulp concentrate manufacturing.
Sterilization is performed by a tubular UHT sterilizer, heating the product rapidly to 110–125 °C for 15–30 seconds (customizable). This guarantees commercial sterility, retains color and viscosity, and supports continuous operation for 24 hours. The process complies with international food safety standards (FDA/CE), making it suitable for export-oriented mango pulp factories.
The final step involves aseptic filling using a fully automatic aseptic bag filler, capable of packing in 200 L sterile drums, bag-in-box, or small pouches. This packaging maintains up to 24 months shelf life at ambient temperature, enabling global shipment and co-packing operations without cold chain dependence.
All machines are linked via sanitary stainless-steel piping, controlled by a centralized Siemens PLC + HMI automation system. The interface provides real-time monitoring of temperature, flow, and pressure, with automated CIP (Clean-In-Place) ensuring quick batch changeover and reduced water/detergent use.
Together, these systems build a fully integrated mango processing unit—a robust, energy-efficient, and hygienic solution ideal for medium to large-scale industrial mango juice plants. Whether producing aseptic mango pulp, concentrated puree, or commercial mango juice, this line ensures repeatable product quality, low maintenance cost, and scalable productivity — making it a preferred choice for modern food and beverage manufacturers worldwide.
The Mango Processing Line serves a wide range of industries including beverage factories, fruit-based ingredient suppliers, baby-food brands, and frozen dessert manufacturers. Its modular structure allows quick adaptation for Mango Puree, Mango Pulp, Mango Nectar, or Clarified Mango Juice production.
Typical output formats include:
• Aseptic 200 L drums of mango puree concentrate for downstream blending.
• Bag-in-box packaging (3–25 L) for catering and foodservice channels.
• Retail PET or glass bottles (250–1000 mL) for ready-to-drink mango juice.
Operators benefit from stable color retention and flavor consistency, while processors reduce unplanned downtime through automated CIP and predictable thermal cycles. As a result, the industrial mango processing line supports continuous, audit-ready production with consistent yield and quality.
Selecting the correct layout depends on the intended end product and plant capacity.
Production capacity (tons/day) defines the throughput of the mango elevator, mango destoner, and mango tubular sterilizer.
Key configuration factors include:
• Heat-exchange system: tube-in-tube for viscous mango puree; tubular heat exchanger for pulp or juice.
• Vacuum system: required if installing a mango falling-film evaporator for aroma retention.
• Packaging route: aseptic drum filling for ingredients; hot-fill PET for retail beverages.
Before full-scale investment, many processors test recipes in a pilot-scale mango processing line to confirm viscosity, color, and Brix behavior under real production conditions.
A typical mango processing line follows these sequential stages:
1.Mango Reception and Sorting – Weighing and visual inspection to reject damaged fruit.
2.Mango Washing System – Bubble washer plus brush roller remove soil and residues.
3.Mango Elevator Conveyor – Transfers cleaned mangoes gently to the preheating stage.
4.Mango Destoning and Peeling Machine – Separates skin and seed, delivering clean pulp.
5.Mango Pulping & Refining Machine – Two-stage sieving yields smooth, fiber-free mango puree.
6.Mango Vacuum Deaerator – Removes entrained air to protect flavor and vitamin C.
7.Mango Forced-Circulation Evaporator – Concentrates solids to 28–30 °Brix(or higher) for puree
9.Mango Tubular Sterilizer (UHT) – Rapid heating to 110–125 °C (customized) for commercial sterility.
10.Mango Aseptic Filling Machine – Fills sterile bags inside 200 L drums or small pouches.
Branch variations include low-pulp nectar, high-Brix concentrate—all achievable on one unified backbone.
1. Mango Washing and Sorting Machine
This system combines bubble agitation, high-pressure spray rinsing, and rotating brush rollers to remove soil, latex, and surface microorganisms from the mango skin.
An open inspection conveyor allows manual sorting, ensuring only premium-quality fruits enter the production line.
Made of SUS304 stainless steel, the unit features rounded sanitary tanks, CIP-compatible piping, and adjustable airflow jets, achieving both food safety compliance and low water consumption.
Keywords: mango washing machine, mango sorting system, fruit cleaning equipment.
2. Mango Elevator Conveyor
The stainless-steel elevator conveyor uses food-grade PVC or PU buckets to transfer washed mangoes gently into the preheating or destoning section.
Equipped with a variable-frequency drive (VFD) motor, it synchronizes feed speed with the next stage to prevent fruit congestion or damage.
Its modular structure allows easy maintenance and adaptability to different line capacities (1–20 t/h).
Keywords: mango elevator, mango conveyor belt, fruit transfer system.
3. Mango Destoning and Peeling Machine
This high-performance unit separates pulp from stones and peels using twin compression rollers and rotating blades.
The design prevents kernel breakage, protecting downstream sieves from contamination.
Processing capacity ranges from 1 to 10 tons per hour, depending on fruit size.
This stage is vital for maintaining the natural flavor and texture of the puree.
Keywords: mango destoner, mango peeling machine, mango pulp extraction machine.
4. Mango Pulping and Refining Machine
The double-stage pulping and refining machine (with coarse and fine mesh screens, typically 0.8 mm + 0.4 mm) refines the product into a uniform puree with over 95 % pulp recovery rate.
A self-cleaning scraper design keeps the sieve clear even under high-viscosity operation, ensuring continuous throughput.
This is the core equipment in any mango puree production line, determining the smoothness and consistency of the final product.
Keywords: mango pulping machine, mango refiner, mango pulp production equipment.
5. Mango Vacuum Deaerator
The vacuum deaeration system removes entrapped air and dissolved oxygen before sterilization, preventing oxidation, browning, and vitamin loss.
Internal spray nozzles enhance degassing efficiency while maintaining product viscosity.
It’s an essential step for improving shelf life and flavor stability in both mango juice and puree.
Keywords: mango deaerator, juice vacuum degassing system, mango juice processing plant.
6. Mango Forced-Circulation Evaporator
The forced-circulation evaporator concentrates the product under vacuum and low-temperature conditions to reach 28–30 °Brix or higher, suitable for mango puree concentrate.
This system ensures minimal flavor loss and supports multi-effect configurations to reduce steam consumption by up to 30–40 %.
Designed for high-viscosity materials, it’s ideal for tropical fruit pulp concentration.
Keywords: mango evaporator, mango concentration equipment, falling-film evaporator.
7. Mango Tubular Sterilizer (UHT)
This multi-tube heat exchanger system sterilizes mango puree or juice at 110–125 °C for 15–30 seconds (customizable), then rapidly cools it to ambient temperature.
The PLC-controlled flow and holding tube design ensures full sterilization while avoiding caramelization or viscosity breakdown.
Compliant with FDA and CE standards, it supports continuous 24-hour operation.
Keywords: mango UHT sterilizer, tubular pasteurizer, aseptic mango processing equipment.
8. Mango Aseptic Filling Machine
The aseptic filling system transfers sterilized mango pulp or juice into 200 L aseptic bags, 25 L bag-in-box, or smaller pouches under sterile conditions.
Steam-sterilized filling heads ensure asepsis, while ±0.5 % filling accuracy maintains production consistency.
Products remain shelf-stable for 18–24 months at room temperature, meeting international export and co-packing standards.
Keywords: mango aseptic filler, mango pulp filling machine, aseptic bag filling equipment.
9.Integrated Automation & CIP System
All units are interconnected with sanitary quick couplings and controlled through a central Siemens PLC + HMI interface, enabling real-time monitoring of temperature, flow rate, and pressure.
The system supports fully automated CIP (Clean-In-Place) cleaning between batches, minimizing downtime and detergent use while maintaining the highest hygiene level.
Keywords: mango processing automation, PLC control system, CIP cleaning line.
The industrial mango processing line adapts easily to different raw materials and product grades:
• Raw fruit flexibility: Handles fresh, frozen, or aseptic mango pulp as feedstock.
• Seasonal adjustments: Variable-speed pumps and recipe profiles adapt to changing fruit viscosity across seasons.
• Product diversity: With simple valve switching, the same line can produce mango puree, clarified mango juice, or high-Brix concentrate.
• Packaging variety: From aseptic drums for B2B supply to PET bottles and pouches for retail markets.
This flexibility ensures processors can pivot between product types without major reconfiguration, reducing downtime and maximizing ROI across production cycles.
The entire mango processing line operates through a unified PLC & HMI automation package designed for ease of control and traceability:
• Recipe management: Stores heat, flow, and pressure setpoints for each mango product.
• Interlocks: Prevent unsterilized product from entering aseptic zones.
• Trend recording: Continuous monitoring of temperature curves, CIP parameters, and energy consumption.
• Batch reporting: Exports production data with batch ID, date, and operator logs.
• Remote diagnostics: Optional Ethernet connection for online support and software updates.
This smart control approach allows one operator to supervise the entire mango processing plant, maintaining consistent quality while lowering labor cost per kilo.
Shanghai EasyReal Machinery Co., Ltd was established in 2011, specializing in manufacturing fruit and vegetable processing lines, such as mango processing line, tomato sauce production lines, apple/pear processing lines, Carrot processing lines, and others. We are committed to providing users with a full range of services from R&D to production. We have obtained CE certification, ISO9001 quality certification, and SGS certification, and 40+ independent intellectual property rights.
EasyReal TECH. provides the European level’s solution in liquid products and has received widespread praise from both domestic and overseas customers. Thanks to our experience over 220 whole customized turn-key solutions of fruits and vegetables with a daily capacity from 1 to 1000 tons with internationally developed process with high-cost performance.
Our products have won a great reputation at home and abroad and have already been exported to all over the world including Asian countries, African countries, South American countries, and European countries.
Whether your goal is to launch a small pilot-scale project or expand to full industrial production, our engineering team can design a turnkey mango processing solution tailored to your capacity, layout, and budget.
Our project delivery covers:
- Scope Definition – Identify throughput, final products, and utility requirements.
- Pilot Testing – Validate your mango puree or juice formula at small scale.
- Layout & P&ID Design – Optimize floor space and process flow.
- Utility Integration – Steam, chilled water, air, and CIP connections.
- Installation & Commissioning – Full system validation with product trials.
- Training & After-Sales Support – Operator training, spare parts, and remote service.
Contact our specialists to discuss your mango processing goals and request a customized quotation.
→ Get in Touch to begin your mango project today.
