Mango comes originally from northwestern India and northern Burma. Cultivation of mangoes has spread to all tropical and subtropical areas of the world, being Mexico the main exporting country in the world.

This is a very antioxidant fruit, capable of increasing the body’s defenses and neutralizing free radicals formed by oxidation, smoke or pollution. It is a sweet and refreshing fruit of easy consumption and digestion. Its nutritional properties vary according to the variety and degree of maturity; However, they all stand out because of their high water content and rich nutrients.


Mango varieties



The Kent mango has an exquisite flavor, with intense sweetness, as well as maintain an excellent quality and has a long commercial life, it is a fruit with ovoid shape widened. Its skin has a yellow background color with red veneer. The average weight of these fruits is from 470 to 550 gr. In addition, it is very low in calories, contains very healthy amounts of dietary fiber, vitamins and minerals.



It is characterized by an average pulp composition of 69%, 19% of skin and 8.5% of bone or seed. The pulp has firm consistency with very little fiber content; It has sweet taste and low acidity; With firm and yellow skin; Is very resistant to post harvest handling. The most important biochemical components correspond to the characters of total soluble solids (BX), total reducing sugars and acidity.



The mango Haden has a buttery flavor, is aromatic, has firm pulp and is due to the fine fibers that it contains, has bright red color and yellow shades, of oval or round shape. The green areas of the handle turn yellow as it matures. Fruit of medium to large size, up to 14 cm long and 680 g in weight.

Table of nutritional value, (Gr./100Gr of edible part)


Dehydration is one of the oldest processes of fruit preservation due to minimal water activity, microorganisms can not proliferate and most of the chemical reactions that can alter fruits are stopped.

The quality is evaluated by the amount of physical and biochemical degradations that occur in them and depends on the temperature, the dehydration time and the water activity. This process reduces the degree of moisture in the fruit by stopping the growth of microorganisms that are causing the fruit to deteriorate. The purpose of this is to be able to preserve your shelf life, in addition to obtaining a refined product. The method used for dehydration is hot air tunnel, in which the product is completely natural, since no type of sugars or chemicals are added.

It is one of the most practical and nutritious ways to consume mango, this option is ideal for use in energy bars, cereals, or eat only as a healthy snack because maintain all its properties, such as proteins, carbohydrates, Fiber, vitamins, minerals etc.