nutrition facts:
Serving size ( 100g )
Amount per serving
Calories
320
Total Fat 0g
Sodium 40mg
Total Carbohydrate 78g
Dietary Fibre 6g
Total Sugars 71g
Protein 2g
1%
2%
28%
22%
-
-
Potassium
Vitamin D
4%
0%
Iron
Calcium
2%
0%
ingredient:
Mango (95%)
Sugar (4.5%)
Citric acid (INS330) (0.42%)
Sodium metabisulfite (INS223) (0.08%).
Some information:
For you to better understand acacia mango
- Acacia Mango is a sweet, fragrant and crunchy mango commonly found in Dong Thap province. Acacia mangoes are yellow in color when ripe, oblong in shape, about 6cm in diameter and about 15cm in length. The average weight of acacia mango is between 200 and 300 grams, and it is considered one of the most delicious mangoes in Vietnam, loved and purchased by many people.
- Acacia Mangoes in Dong Thap are mainly grown in Ko Lanta County, Thanh Binh and Ko Lanta City. The climate and soil in these areas are suitable for growing mango trees. Dong Thap's acacia mangoes are harvested from April to June each year, with an estimated annual output of around 115,000 tonnes. Dong Tha acacia mangoes are also exported to many international markets such as Europe, Japan, Korea, China and other countries in the region
Some uses of mango:
- Fights cancer: Mangoes are rich in polyphenols, plant compounds that act as antioxidants and protect cells from oxidative stress and cancer.
Memory Booster: Mangoes provide vitamin B6 and glutamic acid, which are essential for pregnant women. They help stimulate the brain and improve memory and concentration.
Aids digestion: Mangoes contain enzymes and fiber that aid in protein digestion and support a healthy gut. They can also help prevent or treat digestive problems such as constipation, diarrhea, and urinary tract infections.
Production process:
Step 1: Mango Selection and Preparation: Begin by selecting ripe, high-quality mangoes. Look for mangoes that are firm but yield slightly to gentle pressure. Thoroughly wash the mangoes to remove any surface dirt or impurities.
Step 2: Peeling and Slicing: Use a stainless-steel peeler to skillfully remove the peel of the mango. Slice the mango into uniform pieces approximately 1 cm thick, ensuring consistency for optimal drying results.
Step 3: Sugar Addition: Enhance the sweetness and texture of the mango by adding dry white sugar (5% by weight) directly to the slices.
Step 4: Steam Treatment: Carefully place the mango slices onto a hot steam conveyor belt set to a controlled temperature of 65°C–70°C, where they are delicately sprayed with hot water infused with sodium metabisulfite for 5 minutes, ensuring preservation and quality retention.
Step 5: Drying Process: Arrange the mango slices on trays lined with cheesecloth and dry them at a controlled temperature of 60°C–65°C to thoroughly dehydrate while maintaining the natural qualities of the fruit.
Step 6: Packaging and Sealing: Pack and seal the conditioned dried mango slices in OPP or PE plastic bags, ensuring protection against moisture and preserving product freshness. Store the packaged mango slices in a cool, dry environment (18°C–22°C) to maintain quality and prolong shelf life.
