Alphonso Mango Pulp

About

What it is and where it shows up.

Alphonso mango pulp is the edible mesocarp (flesh) of the Alphonso (Hapus) cultivar of Mangifera indica L., processed into a smooth puree or pulp form for use in beverages, desserts, confectionery, and culinary applications. It is valued for its distinctive aroma (rich in lactones), intense sweetness, deep orange colour from high carotenoid content, and broad nutritional profile including pro-vitamin A, polyphenols, and dietary fibre.

Safety summary

The regulatory and scientific consensus.

Alphonso mango pulp is a whole-food ingredient with no known toxicity at typical dietary intakes and no IARC classification; it is broadly recognised as safe by FSSAI, Codex Alimentarius, and consumed globally. Its natural fructose content is a consideration for individuals managing blood sugar, and rare cases of oral allergy syndrome have been reported in individuals with latex or cashew cross-reactivity (Anacardiaceae family). No Acceptable Daily Intake (ADI) has been established, as it is a conventional food ingredient rather than a food additive.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Mango pulp is a permitted food ingredient under the Australia New Zealand Food Standards Code as a natural fruit product. No special approval required; must meet general food safety requirements and any applicable pesticide MRL standards.source
EFSA (European Food Safety Authority) (European Union)	Approved	Mango pulp is classified as a conventional food/fruit ingredient under EU food law (Regulation EC No 178/2002) and is not subject to food additive authorisation. No E-number assigned. Processed mango pulp in commercial products must comply with EU Regulation 1333/2008 regarding any added food additives and Regulation 396/2005 for pesticide maximum residue levels.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Thermally Processed Mango Pulp/Puree and Sweetened Mango Pulp/Puree regulated under Regulation 5.3.12 of the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011. Permitted additives include water, peel oil, fruit essences, salt, sugar, invert sugar, and liquid glucose. Products must comply with FSSAI Contaminants, Toxins and Residues Regulations 2011 and microbiological standards in Appendix B.source
FDA (Food and Drug Administration) (United States)	Approved	Mango pulp is a conventional whole-food ingredient and is not regulated as a food additive under 21 CFR. As a fruit-derived ingredient with a long history of safe use prior to 1958 and substantial scientific consensus, it qualifies as GRAS by common use. No specific GRAS notice filing is required for natural fruit pulp used in food manufacture.

Who should approach with care

Whose guidance would steer them away.

Diabetes — Mango pulp has a high natural fructose and simple sugar content; individuals with diabetes or insulin resistance should monitor portion sizes to avoid glycaemic excursions, as supported by studies on mango's fructose and carbohydrate profile (PMID:25561099).

Ibs — Mango pulp is a moderate source of fructose and fermentable carbohydrates (FODMAPs including fructose and polyols), which may trigger bloating, cramping, or diarrhoea in individuals with IBS sensitive to high-FODMAP foods.

Other — Individuals with latex-fruit syndrome or known allergy to cashews, pistachios, or other Anacardiaceae family members may experience cross-reactive oral allergy syndrome symptoms (itching, tingling) with mango pulp due to shared allergenic proteins; medical evaluation is advised.

Infants — Mango pulp should not be introduced before 6 months of age in line with WHO and FSSAI complementary feeding guidelines; introduce cautiously after 6 months due to potential allergenic cross-reactivity and high sugar load relative to infant caloric needs.

Research citations

The sources behind this verdict.

1PubMed. Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit, 2021. pubmed.ncbi.nlm.nih.gov
2PubMed. Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds, 2019. pubmed.ncbi.nlm.nih.gov
3FSSAI. FSSAI Food Safety Management System (FSMS) Guidance Document for Fruits and Vegetable Sector, 2019. fssai.gov.in
4PubMed. Mangos and their bioactive components: adding variety to the fruit plate for health, 2017. pubmed.ncbi.nlm.nih.gov
5PubMed. Mango: agroindustrial aspects, nutritional/functional value and health effects, 2014. pubmed.ncbi.nlm.nih.gov
6FSSAI. Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 — Chapter 2, Section 2.3: Fruit & Vegetable Products, 2011. fssai.gov.in

Independently researched6 citations