Cut and recovery
Choose 10, 15 or 20 mm dice, chunks or slices and set off-size and broken limits.
CHINA-BASED B2B SUPPLY
IQF Frozen Mango Chunks, Dice and Puree for B2B Supply
We supply IQF frozen mango chunks, three dice sizes, slices and puree for beverage, dairy, bakery, foodservice, ingredient and private-label programs. We match each order around ripeness, fiber, cut recovery, natural color, sweetness-acidity direction, pack and destination requirements.
For a useful quotation: send the form or grade, application, quantity, pack, destination, document needs and timing.
- Ingredient
- 100% mango; no other ingredient.
- Origin
- China
- Available forms
- Diced · Medium Dice · Large Dice · Chunks · Slices · Puree
- Storage
- −18°C or below
- Shelf life
- 24 months from production date
- Lead time
- 7–21 calendar days after order confirmation. Order confirmation occurs only after written approval of the specification, packaging or artwork, purchase order and agreed payment milestone. Ocean transit and destination customs clearance are excluded.
Buy Mango by Cut Performance, Ripeness and Fiber
A low-fiber dice for visible inclusions and a puree ingredient solve different problems. Define the finished use before selecting the mango route.
Ripeness
Balance sweetness and color with the firmness required to retain shape after thawing or mixing.
Fiber
State the acceptable fiber direction for dice, chunks, puree and beverage applications.
Oxidation
Agree natural yellow-orange color and discoloration controls through sample and specification review.
STANDARDS & PROGRAMS
Food Safety and Certification Support
Tell us the standard, destination and customer requirement. We provide certification and production details with the product and quotation.
YOUR QUALIFICATION FILE
Ask for the documents your team needs.
Certificates, registrations and organic documents are included with the quoted product and destination-market file.
- Product specification
- Sample approval record
- Lot COA
- Microbiological report
- Pesticide-residue report
- Heavy-metal report
- Certificate of origin
- Health / phytosanitary file
- Packing and shipment documents
Choose the Mango Form That Fits the Process
Use 10–20 mm dice for controlled dosing, larger chunks for visible fruit, slices for presentation and puree for uniform bases. Each form needs its own size, off-size and texture basis.
Compare every declared form and size
| Declared form | Size | Within size | Off-size |
|---|---|---|---|
| Diced | 10 × 10 × 10 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Medium Dice | 15 × 15 × 15 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Large Dice | 20 × 20 × 20 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Chunks | 20–30 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Slices | 8–12 mm thickness | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Puree | maximum 2 mm screen | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
no unit more than 20.0% below the lower limit or above the upper limit.
Confirm Mango Variety Direction and Lot Performance
We coordinate variety direction, China origin, crop or production timing and frozen stock with the selected partner factory route. We do not present overseas variety origins as China supply facts; the quotation states the relevant identity.
| Decision field | What we confirm | Why it matters |
|---|---|---|
| Form | 10/15/20 mm dice, chunks, slices or puree | Controls dosing, recovery and visual result |
| Raw material | Ripeness, fiber, color and flavor direction | Affects texture and finished-product consistency |
| Release | Off-size, broken pieces, discoloration and agreed chemistry | Creates a measurable acceptance basis |
| Program | Quantity, pack, destination, timing and call-offs | Supports route, stock and document matching |
Control Mango Cut Size, Fiber and Maturity
Review declared geometry, off-size and broken pieces, maturity, fiber direction, discoloration, clumps, foreign material, chemistry, microbiology and destination-market testing where required.
Available forms6
Storage−18°C or below
Shelf life24 months from production date
Declared size10 × 10 × 10 mm
Off-size limitMaximum 10.0% by mass
Physical and sensory controls13 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Colour | Characteristic ripe colour of mango; maximum 5.0% by mass materially pale, dark or oxidized. | Visual, sensory or mass-fraction inspection |
| Flavour and Odour | Clean, characteristic mango flavour and odour after cooking or thawing as relevant; no sour, fermented, musty, rancid or other foreign odour. | Visual, sensory or mass-fraction inspection |
| Texture and Maturity | Sound ripe fruit with at least 90.0% by mass at commercial eating maturity; tissue firm enough to retain the declared form after thawing. | Visual, sensory or mass-fraction inspection |
| Broken or Damaged | Maximum 5.0% by mass broken, crushed or mechanically damaged pieces. | Visual, sensory or mass-fraction inspection |
| Discoloration | Maximum 5.0% by mass materially discoloured units. | Visual, sensory or mass-fraction inspection |
| Surface Ice | Maximum 5.0% by mass loose surface ice and frost. | Frozen sample inspection at −18°C |
| Clumps | Maximum 5.0% by mass units remaining in clumps after one gentle manual separation at −18°C. | Frozen sample inspection at −18°C |
| Extraneous Matter | Maximum 0.10% by mass extraneous plant or mushroom matter. | Visual, sensory or mass-fraction inspection |
| Hazardous Foreign Material | 0 pieces of glass, hard plastic, stone, metal, wood or other hazardous foreign material in each 10 kg inspection sample. | Defined sample visual inspection |
| Decay, Mould and Insects | 0 mouldy, decayed or insect-infested units in each 10 kg inspection sample. | Defined sample visual inspection |
| Free-Flowing | Minimum 95.0% by mass free-flowing for IQF piece formats. | Frozen sample inspection at −18°C |
| Thawing Loss | Maximum 12.0% by mass after thawing for 24 hours at 4°C and draining for 2 minutes. | Controlled thaw-and-drain test |
| Metal Detection | Every packed unit passes a validated detector set at Fe 2.0 mm, non-Fe 2.5 mm and stainless steel 3.0 mm test-piece sensitivity. | Validated detector verification |
Chemical and product-specific controls8 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Soluble Solids | 13.0–20.0 °Brix | Refractometry at 20°C |
| pH | 3.20–4.50 | Calibrated pH meter at 20°C |
| Titratable Acidity | 0.30–1.20% as citric acid | Titration to pH 8.1 |
| Sulphur Dioxide | <10 mg/kg; no sulphur dioxide or sulphite added | Validated total SO₂ method |
| Food Additives | 0 added food additives | Ingredient and process-record review |
| Preservatives | 0 added preservatives | Ingredient and process-record review |
| Pesticide Residues | Every analyte at or below the destination-market MRL relevant to Mango | Destination-market multiresidue method |
| Heavy Metals and Regulated Contaminants | Every analyte at or below the product-specific destination-market maximum level | Validated ICP-MS or destination-recognized method |
Microbiological controls7 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Aerobic Plate Count | ≤100,000 CFU/g | ISO 4833-1 / FDA BAM Chapter 3 |
| Coliforms | ≤100 CFU/g | ISO 4832 / FDA BAM Chapter 4 |
| Escherichia coli | <10 CFU/g | ISO 16649-2 / FDA BAM Chapter 4 |
| Yeasts | ≤1,000 CFU/g | ISO 21527-1/2 |
| Moulds | ≤1,000 CFU/g | ISO 21527-1/2 |
| Salmonella | Not detected 25 g | ISO 6579-1 / FDA BAM Chapter 5 |
| Listeria monocytogenes | Not detected 25 g | ISO 11290-1 / FDA BAM Chapter 10 |
How the documents work: our master targets guide qualification and quotation. The signed specification defines your order, and the COA reports the identified production lot against the agreed test scope.
From Raw Material to a Released IQF Frozen Mango Lot
Raw-fruit selection, washing, peeling, destoning, cutting, freezing, grading, metal detection and packing must stay connected to the approved mango form and lot.
ONE CONNECTED PROCESS
Your specification travels with the product.
Sound ripe fruit selected, washed, peeled and destoned, cut to the declared form, individually quick frozen for piece formats or frozen in sealed packaging for puree, juice and concentrate formats, graded, metal detected, packed and stored frozen.
These equipment photos show common frozen-food processing checkpoints. The quotation includes production capacity and the quality-control plan.Explore the processing-flow library →
Plan & receive
We check product identity, crop condition and lot reference before processing. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Prepare
The team follows the agreed form, size and handling requirement. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Freeze & control
We align the freezing method and control plan with the product form, specification and order volume. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Inspect & release
We connect release checks, packing and lot records to the purchase order. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
- 01
Plan and receive
Confirm product identity, origin direction, condition and lot-identification requirements.
- 02
Prepare and form
Clean, sort and prepare the declared mango form and size.
- 03
Freeze and control
Apply the confirmed treatment, freeze the product and check separation, condition and foreign material.
- 04
Pack and release
Verify packing, lot code, label, metal-detection control and agreed release records.
Packing and Applications for Mango
Industrial dice, chunks and puree programs often start with bulk packs; foodservice and private-label programs add portion, film, artwork, coding and case-mark decisions.
Packing family examplesChoose a family below
1 × 10 kg1 × 20 lb1 × 40 lb1 × 20 kg
Application — updates the recommendation below
Packing family — updates the image and case options above
Pack construction: Food-grade PE liner and export carton; plain bag, adhesive label or printed bag; barcode and customized carton marks.
Loading plan: Pallet loading, floor loading or food-grade tote format as stated in the confirmed purchase order.
Keep the Mango Approval Connected to the Lot
Mango approval should connect cut size, off-size, maturity, fiber, color and thawed condition to the same sample and signed specification.
Photograph supplied by XMG for buyer review. We confirm which facility, test scope and release record apply to the quoted product.
Confirmed supply plan
We confirm product, origin, process, certification scope, capacity and delivery timing before quotation.
Signed specification
We connect the confirmed form, size, tolerances, packing and release criteria to the purchase order.
Sample approval
Where required, we organize a representative sample and keep the approval reference with the order.
Lot release records
We coordinate the agreed COA, inspection and laboratory records for the identified production lot.
Packing verification
We confirm pack construction, label or artwork, carton marks, coding and loading basis.
Shipment coordination
Our commercial team keeps product, document, cold-chain and shipment milestones connected.
Our commercial team keeps the approved specification, release records, packing details and shipment file aligned from order confirmation through dispatch.
From Buyer Brief to an Order-Ready File
Send the cut, variety or sensory direction, application, quantity, pack, destination, documents and timing. We will compare suitable China supply routes and return the open specification points.
Build the document request your team actually needs. Select one or several items. Your choices will travel with the product inquiry.
0 of 5 selectedYour document request is taking shape.
Attached to this product inquiryThe order file includes certificate, production, product, lot and destination-market documents.
All document types selected
Your qualification request is ready to carry into the inquiry.
Share the requirement
Tell us the application, form or size, pack, quantity, destination and timing.
Supply proposal
We provide the specification, sample plan, certification scope, packing and quotation basis for review.
Approve and place the order
Your written approvals and purchase order lock the production, document and shipment plan.
COLD-CHAIN HANDOFF
We keep the released lot connected to the load.
- Frozen storage at −18°C or below
- Carton marks, lot code and quantity check
- Container, seal and loading record
- Shipment documents tied to the order
Mango cut and application guides
IQF Mango Dice: Choosing Size and Ripeness for Your Application
Choose mango dice around the finished product, then verify size, ripeness, fiber and shape under consistent trial conditions. Learn how to compare cuts, interpret usable recovery and carry the approved sample into a clear specification for repeat supply.
Read the guide →
Mango Pieces vs Puree in Frozen Dessert Formulation
Choose mango pieces, puree or a combination by the role each must perform. Separate fruit percentage, Brix and dry solids, account for water and sweeteners, then compare identified finished desserts under defined processing, storage and serving conditions.
Read the guide →Related buyer guides
Product specifications & samplingSee how a buyer brief becomes a signed specification and approval reference.Open →Quality control & inspectionReview incoming, in-process, release and pre-shipment decisions.Open →Packing optionsCompare bulk, foodservice and private-label packing requirements.Open →IQF Frozen Mango Buyer FAQ
Use these answers to prepare your product inquiry. The quotation states product availability, specification, packing and delivery timing.
Which frozen mango chunk and dice sizes are available?
Working references include 10, 15 and 20 mm dice, 20–30 mm chunks, slices and puree. Final tolerance and current availability are confirmed in the quotation.
Which mango variety do you supply?
Variety direction is matched order by order. We state the relevant variety and China origin only after checking the order; overseas origin lists are not used as China supply claims.
How is mango fiber controlled?
Share the finished use and acceptable fiber direction. We coordinate raw material, sample performance and any measurable or sensory limit that should enter the specification.
How ripe is the mango?
The approved maturity should balance flavor and color with the firmness needed for the selected cut. A sample and signed sensory/physical criteria define acceptance.
Will mango pieces brown after thawing?
Some color change can occur. Agree the natural color range and discoloration limit, then test the proposed product in the actual application where appearance matters.
Can XMG supply private-label mango?
We coordinate consumer pack, film, artwork, coding, case marks, pallet plan, destination requirements and forecast with a suitable packing route.
Can I use my existing mango specification?
Yes. Send it with the application and pack brief. We will mark matched fields, exceptions and items requiring sample or route confirmation.
What should I send for a commercial quote?
Send form and size, application, quantity, pack, destination, quality/testing requirements, documents and timing.
PRODUCT INQUIRY
Request an IQF Frozen Mango Quote
Only options you deliberately select are attached. Unselected form, size, packing and application fields remain blank.
Your selection