Cooked Mango Puree
A smooth puree made from fresh mangoes cooked to increase viscosity, with added sugar for preservation and sweetness. Classified under HTS 2007.99.50.20 as a mango paste or puree obtained by cooking, not qualifying as homogenized infant food. Ideal for use in desserts, sauces, and beverages.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If finely homogenized for infants in containers ≤250g
Homogenized preparations for retail sale as infant food take precedence over other subheadings in 2007 per subheading note.
If fresh or dried mango without cooking
Uncooked mango fruit or pulp falls under fresh or dried fruit headings in Chapter 8, not cooked preparations.
If not obtained by cooking, e.g., just preserved by sugar
Products preserved by sugar without cooking process classify in 2008, as 2007 requires heat treatment per chapter note.
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Import Tips & Compliance
• Verify cooking process documentation to confirm heat treatment for viscosity increase, distinguishing from uncooked purees
• Label sugar content accurately; exceeding certain thresholds may affect duty rates or require nutritional declarations
• Avoid misclassification as juice by ensuring Brix value and viscosity meet cooked paste criteria; test samples if needed
Related Products under HTS 2007.99.50.20
Mango Paste with Added Sugar
Thick mango paste produced by cooking mango pulp under atmospheric pressure to reduce water content, sweetened for extended shelf life. Fits HTS 2007.99.50.20 specifically for mango pastes and purees obtained by cooking. Commonly used in confectionery and baking.
Sweetened Mango Fruit Paste
Mango fruit paste cooked to a thick consistency with other sweetening matter for flavor enhancement. HTS 2007.99.50.20 covers such mango purees and pastes obtained by cooking. Popular in ice cream production and fruit fillings.
Guava-Mango Cooked Puree Blend
Blend of cooked guava and mango purees with added sugar, classified under mango subheading due to predominant mango content. Meets HTS 2007.99.50.20 for guava and mango pastes obtained by cooking. Used in jams and beverages.
Industrial Mango Paste for Baking
Concentrated mango paste cooked for industrial use in bakery fillings, with minimal added sugar. HTS 2007.99.50.20 applies to such mango purees regardless of end use. Supplied in bulk for food manufacturing.
Mango Puree with Natural Sweeteners
Cooked mango puree incorporating natural sweetening matter like honey or fruit concentrates. Precisely classified in HTS 2007.99.50.20 for mango pastes obtained by cooking. Suitable for health food applications.