A Comprehensive Review on Processing Technologies and Value-added Products of Mango

Mango (Mangifera indica L.) is a commercially and nutritionally significant fruit widely cultivated in India. It held a vital place in the country's agricultural economy and food culture due to its unique flavor, nutritional composition, and processing versatility. Beyond fresh consumption, it was processed into value-added products like pickles, chutneys, amchur, beverages, jams, ice creams, juices, and leather, reducing post-harvest losses and extending shelf life. Unripe mangoes offered high acidity, vitamin C, and antioxidants, while ripe mangoes are used for pulp extraction and desserts. Ripe mangoes are process into pulp, juices, jams, ice creams, and mango leather, offering prolonged shelf life and enhanced market potential. Processing techniques such as blanching, sulfiting, and drying enhance product quality and storage stability. Research focused on optimizing formulations, improving sensory attributes, and utilizing mango by-products for sustainability, economic viability, and food security. This review highlighted the critical role of mango processing in enhancing fruit utilization, minimizing post-harvest losses, generating employment, and ensuring food and nutritional security. It further emphasized the need for continued research and innovation to improve the economic viability and quality of mango-derived products.