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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If repackaged into ≤250g for infant retail sale
Homogenized infant food subheading takes precedence if repackaged accordingly.
If dehydrated and used as animal feed ingredient
End-use as prepared animal feed shifts to Chapter 23 preparations.
Not sure which classification is right?
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
• Bulk shipments require detailed packing lists; avoid retail pack misdeclaration
• Certify food-grade quality with HACCP or equivalent for FDA clearance
• Calculate duties based on net weight excluding bulk packaging materials
Related Products under HTS 2007.99.50.20
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.
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.
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.