Guava and mango
Jams, fruit jellies, marmalades, fruit or nut pureé and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter: > Other: > Other: > Pastes and purees: > Guava and mango
Duty Rate (from China)
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Articles the product of any country, as provided for in subdivision (aa)(ii) of U.S. note 2 to this subchapter
Subheadings
Products classified under HTS 2007.99.50
Guava Paste (Ate de Guayaba)
A dense, cooked guava puree sweetened with sugar, typically molded into blocks for slicing and serving as a traditional Latin American sweet. It falls under HTS 2007.99.50 as a guava paste obtained by cooking with added sugar. The product is shelf-stable due to its high concentration and low moisture content from the cooking process.
Mango Puree Paste
Thick mango paste produced by cooking ripe mangoes with sugar to create a spreadable preserve used in baking and desserts. Classified in HTS 2007.99.50 for mango pastes obtained by cooking, featuring reduced water content for viscosity. Commonly exported from tropical regions like India and the Philippines.
Guava and Mango Mixed Fruit Paste
A blended paste of cooked guava and mango with added sugar, used as a filling for pastries and candies. It qualifies for HTS 2007.99.50 as a guava and mango paste obtained by heat treatment to increase viscosity. The cooking process evaporates water, concentrating flavors.
Ate de Mango
Traditional Mexican mango paste block made by slow-cooking mango pulp with sugar until firm and sliceable. Fits HTS 2007.99.50 as a mango paste obtained by cooking, often wrapped in plastic for retail. Popular for snacking and baking applications.
Guayabate Spread
Smooth guava cooking paste sweetened for spreading on bread or cheese, produced via atmospheric pressure heat treatment. Under HTS 2007.99.50 for guava pastes with cooking to reduce water content. Commonly packaged in jars for retail sale.
Concentrated Mango Paste for Baking
Industrial-grade mango paste cooked to high viscosity for use in bakery fillings and ice cream. Classified HTS 2007.99.50 as mango paste obtained by cooking, often in 5kg pails. High sugar content ensures long shelf life.
Organic Guava Fruit Paste
Certified organic guava paste made by cooking organic guava with organic cane sugar, free of synthetic additives. HTS 2007.99.50 applies to guava pastes obtained by cooking, packaged in eco-friendly jars. Appeals to health-conscious consumers.