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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If dried mango slices or puree without cooking
Dried mango products without heat treatment for viscosity classify in Chapter 8 as processed fruit.
If citrus-based instead of mango
Different fruits have specific subheadings within 2007; mango is distinctly 2007.99.50.20.
If sold as food preparation with significant non-fruit additives
Mixtures with flavors or stabilizers exceeding fruit content may fall under 2106 food 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
• Declare exact sweetening agents used; artificial sweeteners may trigger different regulatory scrutiny
• Use commercial invoice detailing cooking process and Brix value to prevent customs reclassification
• Monitor for microbial contamination risks in tropical fruit pastes during shipping
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.
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.