There is a need to develop a method for preparing mango juice that is rich in aroma and that does not cause sedimentation in a mango-juice processed product itself, or in a beverage containing same, even after long-term storage, while keeping the natural turbid appearance of mango juice. A method for producing a mango-juice processed product having reduced pulp content involves: a step of processing, with an enzyme preparation, mango juice having a turbidity of 3700 or greater after being centrifuged for 10 minutes with a centrifugal effect of 1200 G； and a step of removing pulp from the enzyme-processed product, to obtain a mango-juice processed product having a pulp content of 20% (v/v) or less and a turbidity of 1400 NTU or greater.對於用以得到在維持芒果汁本來的混濁外觀下，即使長期間保存，芒果汁加工品本身，或添加其之飲料，不發生沈澱，香味豐富的芒果汁之方法，有進行探討的必要。本發明係於果肉部份減低之芒果汁加工品之製造方法中，包含將以離心效果為1200G，離心分離10分鐘時之濁度為3700以上之芒果汁，以酵素劑進行處理；接著，將酵素處理物進行去果肉處理，得到果肉部份為20%(v/v)以下，而且濁度為1400NTU以上之芒果汁加工品之步驟之製造方法。
