*3.3. Mango Squash*

Mango squash is a concentrated drink consisting of 25% juice, 45% TSS and 1.2 to 1.5% acidity with either sulfur dioxide or sodium metabisulfite as a preservative [31].

#### *3.4. Cordials*

Cordials are simply crystal-clear squashes obtained through filtration of the juice, using either special juice filters or a hygienic muslin cloth or strainer. Cordials have a TSS concentration of 12–14% of ◦Brix and 3.5% acidity, adjusted by addition of sugar and citric acid, respectively, and preserved by either sodium benzoate or sodium metabisulfite. Mango cordial can be produced on its own or blended with other fruits or vegetables such as pineapple or carrot juice.

#### *3.5. Mango Nectar*

Mango nectar is similar in composition to squash, except for the presence of a preservative in squash [32–34]. Mango nectar consists of 20–33% pulp content, TSS of 15◦Brix and 0.3% acidity as citric acid, other ingredients (sugar, citric acid, vitamin C), and carboxymethylcellulose as a stabilizer.

#### *3.6. Mango-Juice-Enriched Probiotic Dairy Drinks*

Mango juice in combination with other fruit juices has the potential to be used as a new food matrix alternative to dairy products as a delivery vehicle for probiotics [35]. Mango juice improves the quality characteristics of fermented beverages and the viability of probiotics [36]. Mango pulp can also be used as a thickener or texture modifier or replacement for sugar in mango-flavored probiotic milk drinks [37–40].

#### *3.7. Mango Wine*

Mango wine is another beverage product derived from mango that can improve the value of mangos and reduce postharvest losses [41]. Due to its high sugar content (total soluble solids content > 16), mango pulp is an appropriate substrate for fruit wine fermentation [42]. The ethanol and aromatic components in mango wine have been shown to be comparable to those of grape. However, mango wine characteristics are affected by a number of factors including fermentation temperature, which affects not only the rate of yeast fermentation and duration but yeast metabolism. This in turn affects the chemical composition and the quality of the wine. The incorporation of sulfur dioxide, which is both an antioxidant and antimicrobial that is critical in inhibiting any spoilage microorganisms in wine production, can affect the volatile compound synthesis during fermentation such as increased acetaldehyde formation in mango wine. Furthermore, the type of yeast strain has an impact on the character and quality of mango wine) [43–45].

#### **4. Dried Products**

Dried mango products (slices or flakes) are generally prepared from ripe mangoes and dehydrated using a variety of methods including solar, hot-air cabinet, vacuum, spray, or freeze dryers. The dehydrated mango products are intended for either direct market or used in other formulations such as mango leather and powder [46–48]. The production process for dehydrated mango slices, dices, and chips are similar, other than the shape and size of the product. The ripe mango fruits are washed, peeled, pitted, and the pulp is sliced longitudinally into uniform thickness. The slices are then subjected to different specific pretreatments such as blanching, 0.5–1% citric acid, 0.2% ascorbic acid, and 40◦ Brix sugar to preserve product color and improve product stability. The pretreated slices are then dried at a temperature of 60–65 ◦C. Citric acid and ascorbic acid pretreatments before drying at 50 ◦C and 65 ◦C have the optimal outcome and produce the best physical quality parameters [49]. Different pretreatments prior to drying have significant effects on the moisture content, equilibrium relative humidity (ERH), water activity, and color parameters. Rehydration characteristics are affected by the different pretreatments with the

most effective being 0.5% citric acid having the maximum rehydration ratio and coefficient of rehydration [49]. The dried mango slices have better antioxidant properties compared to fresh, probably due to synergistic effects of polyphenols and flavonoids) [50].
