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Mango Pit Flour


Applications & Usage

Uses Baked goods. Mango pit flour is used as an ingredient for cooking, baking bread, pastries, cakes, other bakery products, and in preparing food products such as pasta and noodles., Variety of baked goods, Pancakes, Anti inflammatory


Kosher Yes
Non-GMO Project Yes
Upcycled Yes

Microbiological Properties

E.Coli Negative
Mold Count <100cfu/g
Salmonella Negative
Yeast Count <100cfu/g

Nutritional Information

Calories 52.6
Cholesterol 0mg
Iron 0mg
Saturated 0g
Sodium 105.3mg
Sugar 0g
Total Carbohydrates 10.5g
Total Fat 0g

Ordering & Availability

Minimum Order Quantity 500 lbs


Color Light in color
Country Of Origin Kenya, Uganda, Tanzania
Ingredients 100% mango pit
Odor Tropical aroma
Production Method The mango pits are washed, peeled, dried thoroughly and milled using stainless steel food grade milling machines into a fine flour of particulate matter such that US Standard Mesh 10-120 (catered to order). Dried to moisture levels of ≤11% and packaged in appropriate food grade bulk packaging per request. The processing methods conform to all provisions of the Food, Drugs and Substances Act, Chapter 254, the Public Health Act, Chapter 242. The flour has been processed with the HACCP guidelines and under stringent sanitary standards.
Proteins 7.53g
Taste Mildly sweet/ fruity
Total Plate Count <5000cfu/g

Regulatory & Compliance

Allergens This product is milled in a process free from the 8 major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Storage & Packaging

Identification Each individual package must bear the following particulars in letters grouped on the same side, legibly and indelibly marked and visible from the outside: Date packed, batch number, weight in kgs, name of the supplier.
Pack Sizes Mango pit flour is packed in clean food grade packaging material (customer determined size) to protect the product from contamination. The packaging materials and process shall not contaminate the product or otherwise affect its technological, nutritional or sensory quality. Labeling and any markings must be done in non-toxic ink or glue. Packages must be free of all visible and invisible foreign matter. 
Shelf Life shelf life was 105 days. The color change of the powder during storage followed first-order reaction. This product shall be free from live infestation, and evidence of infestation by rodents or birds. It shall not contain pathogens at levels injurious to human health, and will comply with the requirements of the Food Safety Act 1990, and all pertinent regulations made thereunder.