Frozen Mango Cuts (IQF) Specification
Physical & Chemical Parameters
| Parameter | Range / Value |
|---|---|
| Brix at 20°C | 14˚ – 20˚ |
| Acidity (% as Citric Acid) | 0.20 – 0.45% |
| pH (Natural) | 3.3 – 4.5 |
| Quality Description | Made from ripe, hand-selected mangoes. Produced under GMP, HACCP, and FSSAI standards. Free from foreign matter. |
| Consistency | Solid, IQF frozen |
| Defects | Max 5% (slight bruising or minor surface damage) |
Microbiological Parameters
| Parameter | Range / Value |
|---|---|
| Aerobic Plate Count (CFU/g) | < 50,000 |
| Yeast & Mould Count (CFU/g) | < 100 |
| Coliform Count (CFU/g) | < 100 |
| E. Coli | Absent / 25g |
Organoleptic Characteristics
| Attribute | Description |
|---|---|
| Cut Sizes |
10–20 mm diced cubes 20–30 mm chunks Slices (as per requirement) |
| Flavour | Natural sweet, characteristic mango flavour |
| Taste | Sweet, ripe mango taste |
| Appearance | Bright yellow to deep golden, uniform pieces |
| Colour | Typical Mango Yellow / Golden |
Packing Details
Packed in food-grade poly bags and placed in 5-ply corrugated cartons.
Net Weight: 10 Kg / Carton
Container Loading
Up to 2300 cartons (≈ 23 MT net weight) can be loaded in a 40” FCL.
Storage
Store at or below -18°C. Avoid temperature fluctuations for best quality.
Shelf Life
24 months from the date of manufacturing when stored below -18°C.





