Mango pulp

What is mango pulp?

Mango pulp is the flesh of the mango (Mangifera indica), pulped and frozen the same day the ripe fruit reaches our plant in Bogotá. Our frozen mango pulp is 100% fruit: no added water, no sugar, no preservatives, no colorants. Just the sweet, fragrant tropical mango Colombians grow up with — ready to blend any day of the year.

Alimentos Pronalfrut has been producing it since 1997, working directly with growers in Colombia’s warm mango regions and hand-selecting fruit at full ripeness, because a mango picked green never develops the same sweetness.

Colombia’s tropical classic, available year-round

Mango is the flavor everyone recognizes — the safest bet on any menu and the best-selling tropical fruit in the world. Colombia’s warm climates produce it in abundance, which lets us guarantee year-round supply at consistent quality: while fresh mango prices swing with every harvest, frozen pulp delivers the same flavor and the same cost per serving 365 days a year.

For US buyers, that means a stable, dollar-predictable ingredient program instead of chasing seasonal fresh fruit.

A sweet, creamy flavor profile

Ripe Colombian mango is pure tropical sweetness: peach and floral notes, a naturally creamy texture and barely any acidity. It is the most crowd-pleasing flavor in the freezer — loved by kids and adults alike — and it pairs with dairy better than almost any other fruit.

That natural creaminess is a practical advantage too: mango smoothies come out thick and silky from the fruit alone, with no need for banana, ice cream or thickeners.

A source of vitamins A and E

Beyond flavor, mango is a generous fruit: it provides vitamin A — behind the deep orange color of its flesh — and is a source of vitamin E. Because we freeze the fruit at peak ripeness on the day it arrives, far more of that goodness makes it into the glass than with heat-pasteurized boxed juices.

Uses in foodservice and at home

• Smoothies and shakes: 100 g of pulp plus milk or water makes one creamy glass, sweet on its own.
• Yogurt and bowls: blend into plain yogurt or spoon over granola and açaí-style bowls.
• Ice cream and popsicles: a sweet, creamy real-fruit base with no flavorings needed.
• Desserts: mousses, cheesecakes, panna cotta and sunny-colored gelatins.
• Sauces: sweet-and-sour glazes for chicken and pork, or mango-habanero heat.

In hospitality, mango juice is a breakfast-buffet and pool-bar staple. Hotel groups like Solar Hotels & Resorts, whom we have supplied since 2011, along with GHL Sunrise and Hotel El Dorado, run flavors like this one every single day. It is also a natural fit for smoothie shops, juice bars and Latin food retailers serving communities that already know and ask for real mango.

Why frozen pulp tastes like real mango

We freeze the mango at its exact point of ripeness, the same day it arrives from the field. Quick freezing forms tiny ice crystals that leave the fruit’s structure intact, so the pulp keeps the aroma, the orange color and much of the nutrition that heat-based processes degrade.

In practice: you thaw only what you need, throw away zero spoiled fruit, and every serving tastes exactly like the last — the consistency foodservice operations depend on.

Pronalfrut quality and formats

Our plant operates under Colombian INVIMA sanitary permit PSA-0002698-2020, with standardized processes refined since 1997. Kept at -18 °C (0 °F), mango pulp holds its characteristics for more than 12 months.

Available formats: 100 g sachets, 1 kg multipack (10 × 100 g), 250 g and 397 g bags, and an unfrozen gallon format for high-volume operations.

For importers, distributors and foodservice

If you import or distribute frozen fruit in Florida — or run hotel, restaurant or beverage operations anywhere in the US — we will build a mango program around your volumes: export-ready master cases, portioned retail formats and an unbroken cold chain from Bogotá. Message us on WhatsApp or write to sales@pronalfrut.com for a same-day quote.