Concentrated Mango Paste for Baking
Industrial-grade mango paste cooked to high viscosity for use in bakery fillings and ice cream. Classified HTS 2007.99.50 as mango paste obtained by cooking, often in 5kg pails. High sugar content ensures long shelf life.
Import Duty Rates by Country of Origin
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If frozen mango puree, industrial non-retail
Uncooked frozen pulps for industry remain Chapter 8 fruit.
If canned mango paste preserved by sterilization
Preservation without cooking process moves to heading 2008.
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Import Tips & Compliance
• For bulk imports, use ISO tanks if semi-liquid to reduce costs and contamination risks
• Certify kosher/halal if targeting specialty markets; impacts labeling requirements
• Differentiate from aseptic puree (0804) by proving cooking step in manufacturing docs
Related Products under HTS 2007.99.50
Guava Paste (Ate de Guayaba)
A dense, cooked guava puree sweetened with sugar, typically molded into blocks for slicing and serving as a traditional Latin American sweet. It falls under HTS 2007.99.50 as a guava paste obtained by cooking with added sugar. The product is shelf-stable due to its high concentration and low moisture content from the cooking process.
Mango Puree Paste
Thick mango paste produced by cooking ripe mangoes with sugar to create a spreadable preserve used in baking and desserts. Classified in HTS 2007.99.50 for mango pastes obtained by cooking, featuring reduced water content for viscosity. Commonly exported from tropical regions like India and the Philippines.
Guava and Mango Mixed Fruit Paste
A blended paste of cooked guava and mango with added sugar, used as a filling for pastries and candies. It qualifies for HTS 2007.99.50 as a guava and mango paste obtained by heat treatment to increase viscosity. The cooking process evaporates water, concentrating flavors.
Ate de Mango
Traditional Mexican mango paste block made by slow-cooking mango pulp with sugar until firm and sliceable. Fits HTS 2007.99.50 as a mango paste obtained by cooking, often wrapped in plastic for retail. Popular for snacking and baking applications.
Guayabate Spread
Smooth guava cooking paste sweetened for spreading on bread or cheese, produced via atmospheric pressure heat treatment. Under HTS 2007.99.50 for guava pastes with cooking to reduce water content. Commonly packaged in jars for retail sale.
Organic Guava Fruit Paste
Certified organic guava paste made by cooking organic guava with organic cane sugar, free of synthetic additives. HTS 2007.99.50 applies to guava pastes obtained by cooking, packaged in eco-friendly jars. Appeals to health-conscious consumers.