Dried mango with chilli. Heat set to your market, not to ours.
Soft-dried Khanh Hoa mango, coated after drying with chilli powder, salt and a citric note — the muối ớt profile of Vietnamese street food. Because the coating goes on last, one drying run can serve mild, medium and hot at the same time.
No obligation. Reply within 2–4 business hours.What is actually in the bag.
This is not a separate fruit line. It is our soft-dried mango with a seasoning step added after drying — which is why the sourcing, the chew and the colour are identical to the plain line, and only the finish is different.
Chewy mango, dry coating
Slices of Khanh Hoa mango dried slowly until they are pliable rather than brittle, then finished with chilli powder, salt and a citric note for sourness. The seasoning goes on dry rather than as a wet glaze, so pieces stay loose in the bag instead of fusing into a block.
Seasoned after drying, not before
Drying and seasoning are two separate steps, and that order is what makes the line flexible. The drying run is identical whatever the heat level, so mild, medium and hot come off the same fruit rather than needing three production runs and three forecasts.
A different shelf, not a flavour tweak
Plain soft-dried mango sells on sweetness and goes to clean-label and wellness ranges. This one sells on contrast — sweet, then salt, then heat — and goes to bold-snack ranges. Same fruit, same factory, a different buyer at the other end.
What the finished piece looks like.
Every photograph below is of this line, supplied by the factory that makes it.
Who buys this line, and what they do with it.
Asian grocery retail
Asian grocery retail, the first of the three buyer groups this line is sold to. What it carries is the muối ớt profile: sweet, spicy, salty and sour in the same piece.
Bold-snack brands
Ranges aimed at younger shoppers, where heat is the selling point rather than a warning label. Heat is set on your spec, so one line can carry a mild pack and a hot pack.
Ethnic-food distribution
Distributors carrying Vietnamese and Southeast Asian ranges into Western retail. What they get is the Vietnamese profile itself, not an adaptation of it.
Bar and foodservice
Bar snack, party treat, everyday snack — the three uses listed for this line. Served loose in bowls, or portioned into stand-up pouches.
The numbers come with the quote.
Cut size, moisture, pack format and lead time move with the recipe, the packaging design and the destination market. Publishing one set of figures here would be wrong for most of the buyers who read it, so these are the fields your quote fills in.
- Cut & piece size
- On your quote
- Sugar level
- On your quote
- Heat level
- On your quote
- Ingredient declaration
- On your quote
- Moisture
- On your quote
- Shelf life
- On your quote
- Packaging format
- On your quote
- Net weight per carton
- On your quote
- MOQ
- On your quote
- Lead time
- On your quote
- Incoterms
- On your quote
- HS code
- On your quote
The same mango, processed other ways.
Chilli is a finish, not a fruit. If the texture is what you are choosing between, these are the other three ways the same Khanh Hoa mango leaves our factory.
Soft-Dried Mango
The same slices without the seasoning step — sweetness only, and the format the chilli line and the chocolate line are both built on.
See the line →
Freeze-Dried Mango
Water drawn out without heat, so the piece stays crisp and light instead of chewy. Supplied as cubes, slices or powder.
See the line →
Frozen Mango
Frozen piece by piece at ripeness, so the fruit pours loose. For lines that process the fruit rather than sell it as a snack.
See the line →Get the chilli mango line priced.
Send the heat level, the pack format and the volume you need. A priced quote and the completed spec sheet come back within 2–4 business hours. Samples go out before any bulk order.