Frozen mango production process Psygon Group
🥭 FROZEN MANGO PRODUCTION PROCESS
Ensuring premium quality, freshness, and international standards for export markets.
1. Harvesting & Raw Material Selection
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Mangoes are harvested at optimal ripeness (80–90%) to ensure natural sweetness and firm texture.
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Only healthy, uniform-sized, and damage-free fruits are selected for processing.
2. Washing & Sanitizing
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Mangoes are washed with clean water or sanitized using chlorine solution (≤ 100 ppm).
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Optional soak in light salt water helps remove sap and surface bacteria.
3. Peeling, De-seeding & Cutting
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Mangoes are peeled (by hand or semi-automatic machines), seeds removed, and then sliced or diced.
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Common cuts include chunks, slices, or flower shapes, typically 10–25 mm depending on customer requirements.
4. Anti-oxidation Treatment
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Sliced mangoes are dipped in a solution containing citric acid or ascorbic acid (Vitamin C) to prevent browning and maintain bright yellow color.
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Soaking time: 2–5 minutes, followed by draining.
5. IQF Freezing (Individually Quick Frozen)
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Mango pieces are passed through an IQF freezer at -35°C to -45°C for 3–10 minutes.
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This ensures each piece is individually frozen, preventing clumping and preserving natural appearance and texture.
6. Packaging
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Frozen mango is packed in PE bags, ziplock pouches, vacuum packs, or custom packaging.
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Available formats:
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Retail: 250g, 500g, 1kg
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Bulk/Industrial: 10kg – 20kg cartons
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7. Cold Storage
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Finished products are stored at -18°C to -25°C in cold warehouses.
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Shelf life: 12 to 24 months, depending on packaging and process control.
8. Transportation & Export
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Shipped via reefer containers (refrigerated containers) to maintain a consistent cold chain.
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Products comply with HACCP, ISO, BRC, GlobalG.A.P, FDA standards to meet export market regulations.
📌 Advantages of IQF Mango:
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Maintains fresh-like taste, color, and nutrition.
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No clumping – easy to portion and use.
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Ideal for food processors, beverage producers, and retail packaging.