Objective:

To identify potential mango products, as an alternative to take advantage of mango production that is not commercialized in the southern zone of Sinaloa.

Methodology:

Tow stages were implemented: (1) Generation of product alternatives. (2) Selection of a product.

Results:

In Stage 1, filled cookie, ate and bar were identified for their ease of purchase, functional content, and natural ingredients, with bar being the product with the greatest potential for success. In Stage 2, bars in amaranth, mixed nuts and chocolate and mixed cereal and yogurt presentations were the most preferred.

Limitations:

May be the identification of attributes through surveys can be subjective, so sensory testing with consumers is recommended.

Conclusions:

The three potential products and their attributes identified were: (1) mixed nuts and chocolate bar was preferred because of its energy contribution, ease of purchase and natural ingredients; (2) amaranth bar was preferred because of its protein, carbohydrates, fiber, natural ingredients, and price; and (3) mixed nuts and chocolate bar was preferred because of its protein, carbohydrates, fiber, natural ingredients, and price. Finally, (3) Cereal mix bar with yogurt was preferred for its meal replacement, fiber content and contribution to health.

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