Mangifera: chocolate spread with mango / Nurkhairul Ikhwan Amran … [et al.]

• Main Authors: Amran, Nurkhairul Ikhwan, Ishak, Sufia, Abd Latif, Noor Hidayu, Abd Shattar, Noristisarah, Abd Karim, Noraida
• Format: Book Section
• Language: English
• Published: Bahagian Penyelidikan dan Jaringan Industri, UiTM Melaka 2012
• Subjects: Food industry and trade. Halal food industry. Certification; Fruit and fruit culture
• Online Access: https://ir.uitm.edu.my/id/eprint/70280/1/70280.pdf; https://ir.uitm.edu.my/id/eprint/70280/
• Institution: Universiti Teknologi Mara

Mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. This fruit is native to the Indian subcontinent from where it spread all over the world. This product is known as Mangifera and was produced to commercialize unripe mango to the market. The combination between chocolate and unripe mango, will attract customer to taste according to the very interest and delicious taste which is sweet and sour. Fruits are selected from the second stage of maturity. The texture and suitable sourness of the spread are preferable at this stage. The steps involve in preparing this product start with selecting the fruit, removing skin, blending the flesh, cooking, cooling and packing. This product is expected to increase the usage of unripe mango, thus helping to increase the value of this type of mango.