Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

•Ultrasound was applied to the thawing process of mango pulp.•Effects of ultrasonic intensity on quality of pulp were compared at 4 and 25 °C.•Improved thawing efficiency was observed after ultrasonic thawing.•Higher ultrasound intensity increased phenolic acids with no effect on carotenoids.•Higher intensity ultrasound resulted in sensory quality deterioration.