| Ingridient | 100% Mango |
| Variety | Kaew, Catchu, Taiwan, Apple |
| Specification | Half, Dice, Puree |
| Origin | Vietnam |
| Main season | Sept, Oc, Nov, Mar, Apr, May |
Grown in Vietnam’s renowned mango-growing regions, our Frozen Mango is harvested at optimal ripeness to ensure vibrant yellow flesh, juicy texture, and full tropical sweetness.
After harvesting, the mangoes are washed, peeled, deseeded, cut or pureed as required, and IQF frozen to preserve their fresh taste, bright color, and nutritional value without the use of preservatives. This process delivers consistent quality and extended shelf life for global markets.
Frozen mango is widely used in smoothies, juices, desserts, ice cream, bakery fillings, fruit preparations, and food processing applications, offering convenience and authentic tropical flavor all year round.
Produced under strict quality control systems and compliant with international food safety standards such as HACCP, ISO, and Halal, Vietnamese frozen mango provides stable supply, flexible specifications, and trusted quality for international buyers.
Vietnamese Frozen Mango – bold, golden, and ready for the world.
Packaging & Quality Control Process
Step 1: Purchasing and receiving raw material (CP1)
FUTI sources raw materials directly from farmers and contracted farms, building a transparent, stable, and sustainable supply chain. from the field to the factory.
Step 2: Preserving and ripening raw material (CP4)
Preserving and ripening raw materials under controlled conditions to ensure optimal quality, freshness, and consistency.
Step 3: Sorting (CP5), 1st Washing (CP6)
Sorting followed by the first washing to remove impurities and ensure clean, uniform raw materials.
Step 4: Peeling (CP7), Filleting (CP8), Shaping (CP9)
They are carried out under strict control to ensure product uniformity, hygiene, and quality.
Step 5: Preserving semi-product (CP10), then 2nd Washing
Preserving the semi-finished product, followed by the second washing to maintain hygiene and product quality.
Step 6: 3rd Washing (CCP2), Frezzing (CP11), Selecting (CP12)
Third washing (CCP2), freezing (CP11), and final selection (CP12) are conducted to ensure food safety, product integrity, and consistent quality.
Step 7: Packing 1 (CP13 - Weighing net (PA/PE)
Primary packing (CP13) – net weight weighing and packing in PA/PE bags to ensure accuracy and product protection.
Step 8: Mental Detecting (CCP3)
Metal detection to ensure product safety by identifying and removing any metal contaminants.
Step 9: 2nd Packing (carton) (CP14)
Second packing to secure the product, enhance protection, and prepare it for storage and shipment.
Step 10: Coldstore (CP15)
Cold storage to maintain optimal temperature, preserve quality, and ensure product safety before distribution.
Step 11: Export and delivery (CP16)
Export – delivering the product to global markets while maintaining quality, safety, and compliance with international standards.
