PURPOSE: A manufacturing method of mango sauce is provided to provide a mango sauce for pasta and pizza by using the mango sauce instead of tomato sauce.CONSTITUTION: Mangos are washed. The washed mangos are sterilized in 100-ppm chlorinated water, and the peels of the mangos are removed. 43.7% of the peeled mangos and 37.95% of water are added and mixed for one minute. 7.05% of sugar and 0.43% of methylcellulose are added to the mango mixture. 7.59% of vinegar, 2.17% of molded starch, 1.08% of iodine additives,13% of ascorbic acid, and 0.08% of spices are added to the result of the previous step. The resulting composition is sterilized under at a temperature of 90-92 degrees Celsius for ten minutes. 0.05% of citric acid and 0.10% of methyl parahydroxy benzoate are added to the sterilized composition. The composition is completely sealed after washing with N2 in a sterilized bottle and stored in a refrigerator.COPYRIGHT KIPO 2013[Reference numerals] (AA) Mango sauce manufacturing process (BB) Carabao Mangoes(TSS=17-20°Bx) (CC) Alignment/selection (DD) Washing with water (EE) Sterilization(100ppm chlorine treated water) (FF) Peeling (GG) Mixing the water for 1 minutes (HH) Mixing sugar with CMC (II) Mango-water mixture with the uniformly mixed sugar and CMC (JJ) Adding other spices (KK) Low temperature sterilization at 90-92°C for 10 minutes (LL) Introducing the sterilized product into a hot sterilized bottle (MM) Flushing with N_2 (NN) Completely sealing (OO) Cooling망고를 이용한 파스타용 망고소스, 피자용 망고소스종래 파스타나 스파게티에서 주로 사용하는 토마토소스 대신에 망고소스를 이용한 파스타나 피자를 만들어 고가의 망고를 다양한 레시피를 이용하여 누구나 부담없이 즐길 수 있는 파스타용과 피자용 망고소스이다.
