Frozen mango. Cut to your line, frozen piece by piece.
Khanh Hoa mango peeled, stoned and quick-frozen at ripeness, one piece at a time, so a carton pours loose instead of arriving as a single block. Halves, sticks, chunks, slices or cubes — the cut is decided by what happens to the fruit after it is opened.
No obligation. Reply within 2–4 business hours.Loose pieces, and why that matters at the other end.
This is the one mango line we do not dry. Everything that makes it useful comes from a single decision: the fruit is frozen as separate pieces instead of as a mass.
Frozen loose, not into a block
IQF freezes each piece on its own. A kitchen can take out one portion and put the rest back; a dosing line can meter it. The freeze is quick, which is how the piece keeps its natural sweetness and its colour.
Bought at the farm, frozen at ripeness
Fruit comes direct from the growers rather than through a layer of traders, and it goes into the freezer at peak ripeness rather than at whatever stage suits a long journey. Frozen stock also holds outside the harvest window, so supply stays steady across the year.
An ingredient, not a finished snack
Our dried mango leaves here ready to sell; this does not. The water is still in the fruit, so it goes into a smoothie, a dessert, a drink or a factory process instead of onto a shelf. Sorting and processing are strict enough that the pieces stay uniform from batch to batch.
The cheek, the dice, and the box they leave in.
Every photograph below is of this line, supplied by the factory that freezes it: whole cheeks, the diced cut, and the lined box the fruit is packed into.
Which cut goes to which kind of buyer.
Hotels, restaurants, catering
Halves — skinless, seedless, frozen individually. Taken for plating and presentation, for smoothie bowls, or as the starting point for further processing in a hotel kitchen.
Smoothie bars, ice cream, bakery
Chunks. Bite-sized, so they blend or fold in without being cut down first — the cut listed for smoothies, desserts and fruit mixes.
Schools, yoghurt shops, drinks counters
Sticks. Neatly cut, eaten straight from frozen as a snack or dropped into a drink — the cut listed for schools, yoghurt shops and beverage stations.
Food factories and meal prep
Cubes for precise portioning; slices for garnish, salad bars and ready-to-eat lines. Which of the two you take is decided by the job at your end, not fixed here.
The numbers come with the quote.
A frozen programme is priced on the cut, the grade, the pack and the temperature it has to hold from our door to yours. Those move together, and publishing one version of them would misprice the next buyer, so the sheet lists the fields and the quote fills them.
- Cut & piece size
- On your quote
- Variety
- On your quote
- Grade
- On your quote
- Ingredient declaration
- On your quote
- Storage temperature
- 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 with the water taken out.
Frozen keeps the water in and needs a cold chain to move. If neither of those suits the programme, these are the three dried formats the same fruit goes into.
Soft-Dried Mango
Dried until the slice is pliable, then shipped at ambient. Our main dried line and the base under the seasoned versions.
See the line →
Freeze-Dried Mango
Frozen first, then dried under vacuum, so the water leaves without heat. Cubes, slices or powder, and no cold chain to hold.
See the line →
Mango with Chilli
Soft-dried slices dusted with chilli powder, salt and a citric note once drying is finished. Heat set on the order.
See the line →Get the frozen mango line priced.
Tell us which cut, how much across a year, and the port it lands at. The price and the completed sheet come back inside 2–4 business hours. Samples go out before any bulk order.