Cooked Mango Puree from Japan
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.
Duty Rate — Japan → United States
1.3%
Rate breakdown
9903.03.030%Articles the product of any country, as provided for in subdivision (aa)(ii) of U.S. note 2 to this subchapter
Import Tips
• 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