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.
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 in ≤250g retail packs for infants/young children
Subheading 2007.10 precedence for infant homogenized fruit preparations regardless of minor additives.
If cooked to high sugar concentration resembling glucose syrup
High Brix sugar-fruit mixes may shift to Chapter 17 sugar preparations if fruit content is incidental.
If processed into mango juice rather than paste
Fruit juices unfermented classify in 2009; pastes are distinguished by higher viscosity from cooking.
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Import Tips & Compliance
• Provide lab analysis showing dry matter content and cooking method to support classification as 'obtained by cooking'
• Ensure containers are suitable for food import; bulk packaging may classify differently from retail packs
• Check for pesticide residues common in mangoes; comply with FDA prior notice and import alerts
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.
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.