Fermented Mango Pickle
Naturally fermented mango in salt-vinegar brine for probiotic tang. Vinegar addition classifies in 2001.90.45.00.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If mixed vegetable/fruit ferments
Fermented mixtures preserved by vinegar in 2008.
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The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Microbial testing for live cultures if claiming probiotic
Related Products under HTS 2001.90.45.00
Spicy Mango Pickle in Acetic Brine
Whole or cubed mangoes pickled in acetic acid with spices like mustard seeds and turmeric, popular in Indian cuisine. HTS 2001.90.45.00 covers mangoes preserved exclusively by vinegar or acetic acid.
Vietnamese Pickled Mango Strips
Thin mango strips preserved in rice vinegar with fish sauce accents, a staple in Southeast Asian meals. Classified in 2001.90.45.00 as other mangoes preserved by vinegar.
Mango Achar Pickle
Traditional mango achar with raw mangoes in mustard oil and acetic acid pickle, tangy and shelf-stable. HTS 2001.90.45.00 for vinegar-preserved mangoes.
Garlic-Infused Pickled Mango
Mango pieces pickled with whole garlic cloves in acetic brine for bold flavor. Specifically mangoes under 2001.90.45.00.
Baby Food Pickled Mango Puree
Finely homogenized mango puree preserved lightly with acetic acid for infant diets. Note: Does not qualify as 'homogenized' under 2007.10 due to vinegar preservation, stays in 2001.
Thai Green Mango Pickle
Unripe green mangoes sliced and preserved in vinegar with sugar and salt. 2001.90.45.00 as mangoes in vinegar.