Frozen mango

Frozen mangoes for export in large quantities have a naturally sweet taste with no added artificial sugar, a refreshing flavor, and a mild fragrance. This makes them highly versatile for use in various food and beverage applications. Frozen mangoes are one of the most popular agricultural products exported from Vietnam today.

Mangoes are frozen in various forms such as halves, diced, or mango popsicles. The product is entirely processed from fresh fruit, with raw materials carefully selected according to standards from properly cultivated farms.

Freezing is a common method used to preserve fruits, including mangoes. This method involves lowering the temperature to freezing (around -20°C). This process quickly freezes the mangoes, preserving their fresh state in a short amount of time. The frozen mangoes are then stored at -16°C, similar to your home freezer, until they are ready for use.

With this freezing method, the mangoes retain their original nutritional content and shape. Harmful microorganisms are frozen at low temperatures, preventing spoilage and decay, thereby extending the shelf life of the mangoes.

Quick freezing (IQF) immediately after processing ensures that the mangoes retain their flavor, color, freshness, and nutritional value. VietTuong Food’s frozen mangoes are produced in a closed-loop technology chain that meets export market standards. The products are clean, safe, and free of chemicals and food additives, meeting the stringent requirements of markets such as Japan, Korea, Australia, and Europe.

Why choose export-grade frozen mangoes?

+ The shelf life of frozen mangoes is significantly longer than traditional freezing methods.

+ With high-quality assurance and food safety standards, they meet the demands of markets with stringent requirements, such as Japan, the U.S., and Europe.

+ The products are diverse, packaged in various weights, making them highly convenient.

+ IQF Freezing: Fresh mangoes are frozen using IQF technology, preserving up to 90% of their nutritional content.

Wholesale Purchase and Export of Frozen Mangoes

+ Mango varieties like Cat Chu and Cat Hoa Loc have different prices. To avoid confusion, it’s essential to distinguish between these types. Cat Chu mangoes are more elongated with a rounded shape, weighing between 350-400 grams. When ripe, their skin gradually changes from green to light yellow, while Cat Hoa Loc mangoes have a more orange hue. Cat Chu mangoes are known for their fragrant aroma, firm flesh, and minimal fiber.

+ At VietTuong Food, all mangoes processed are at least 8 years old, ensuring high quality. We classify the mangoes as follows:

• Grade 1 Frozen Mangoes: Export quality. Cat Chu mangoes are typically purchased when green or ripe yellow, with smooth, unblemished skin.
• Grade 2 Frozen Mangoes: Market distribution. These mangoes are distributed to supermarkets and local markets, with slightly lower quality compared to export-grade mangoes.
• Grade 3 Frozen Mangoes: These are used for various purposes by buyers, with uneven skin and sizes but offered at a lower price. They are usually purchased green and ripened for 3-5 days before being sliced, peeled, and frozen.

+ Depending on customer needs, we can provide the desired grade of frozen mangoes, including varieties like Keo, Cat Chu, and Taiwan mangoes. Frozen mangoes can be used as raw materials for freeze-drying plants or sold in supermarket systems for consumer use.

+ We also offer processing services for exporting frozen mangoes to markets such as Korea, China, Japan, the United States, and Europe, with available food safety certifications: ISO 22000:2018, FDA, HALAL. We can supply over 10 tons of frozen mangoes per month, with CIF & FOB HCM PORT shipping and nationwide delivery, supporting L/C, T/T payments.

Frozen Mango Processing Steps:

+ Step 1: Water Treatment: Mangoes are first washed to remove sap or dirt from the skin and then blanched in warm water at 45°C to eliminate fungal spores, extending shelf life and preventing decay.

+ Step 2: Draining: After water treatment, mangoes are drained to prevent spoilage during transport, and the skin retains its natural shine and color.

+ Step 3: Cutting and Peeling: Depending on customer requirements, mangoes are sliced, diced, or cut into popsicles.

+ Step 4: Packaging: The mangoes are then packed in specially designed plastic bags or containers for freezing. The packaging material must be moisture-resistant to prevent ice crystals from forming, which can affect texture and flavor.

+ Step 5: IQF Freezing: The final step involves quick freezing the mangoes at -18°C or lower using IQF technology to inhibit bacteria, microorganisms, and enzymes that could affect quality and shelf life. This low-temperature freezing also helps preserve the mangoes’ nutritional value, texture, and flavor.

At each step, we perform thorough checks and inspections, with a strong focus on microbiological standards, ensuring that the exported frozen mangoes meet the highest quality standards.

Frozen mangoes are a nutritious fruit with a long shelf life. This product is delicious, making it popular for food and beverage preparation. We primarily supply export-grade Cat Chu mangoes (Grade 1 Frozen Mangoes), quickly frozen using IQF technology. We collaborate with high-quality farms and support cultivation and fruit protection techniques according to Global GAP standards, ensuring the highest quality before processing.

VietTuong Food frozen mangoes are stored under appropriate cold conditions during transportation to customers. The products have been successfully exported to demanding markets such as the U.S., Singapore, Japan, Korea, and Europe, where they are consumed in various dishes and beverages.