Mango purée, single-strength, frozen
Single-strength Vietnamese mango purée, frozen at −18 °C in PE-lined drums or cartons, for nectar, smoothie, dairy and ice cream lines.
- Format
- Frozen, double PE-lined drums or 20 kg cartons
- Shelf life
- 24 months at −18 °C, per Vietnamese TDS
- Typical lot
- One 20-ft or 40-ft reefer container
- Trial
- Trial cartons by agreement after sample approval
Request mango purée pricing
Send volume and destination. We reply with the spec sheet and sample plan.
Request sent.
We'll reply from sales@vinfruits.com. To speed things up, add specs on the full request form.
Product details
Everything your QC and R&D teams check before a sample.
Ripe Vietnamese mango, pulped, destoned and finished, then pasteurised and frozen at FSSC 22000- and HACCP-certified partner plants; held at −18 °C for 24 months.
Mango purée is sold on Brix, colour and consistency, and India supplies most of it. A Vietnamese lot gives you a second origin with a different harvest window and local varieties.
Each lot is one variety, frozen, stated on the COA; aseptic packs are possible by agreement, with partner capacity confirmed per order. VinFruits Global sources, specifies and exports; the partner plant's registration and certificates come with the quotation.
Used in
- Nectars & juice drinks
- Smoothies
- Yoghurt & lassi
- Ice cream & sorbet
- Bakery fillings
- Mochi & desserts
Availability
- J
- F
- M
- A
- M
- J
- J
- A
- S
- O
- N
- D
Main fresh harvest Purée ships all year
| Parameter | Indicative value · basis | Why it matters |
|---|---|---|
| Variety | Keo or Cát Chu, one per lotLabel and COA | Variety changes colour, aroma and fibre. |
| Soluble solids | Minimum 11.5 °Bx on one Vietnamese TDS; typically 14–18 °Bx by varietyRefractometer at 20 °C, after thawing | EU reconstituted purée minimum is 13.5 °Bx; US labels use 13.0. |
| Acidity | Maximum 1.0% as citric on one Vietnamese TDS; stated per lotTitration to pH 8.1 | Acidity sets sweetener dose and flavour balance. |
| pH | 3.0–4.7 on one Vietnamese TDS; limit agreed in the specificationpH meter, lot sample | Shelf-stable packs above pH 4.6 fall under US canning rules. |
| Pulp and colour | Minimum 20% pulp; bright yellow to orange-yellowCentrifuge; visual check against the approved sample | Pulp and colour carry into your finished product. |
| Black specks and fibre | Limit agreed in the specificationVisual count on a spread sample | Specks show in yoghurt and clear packs. |
| Microbiology | Plate count, yeasts and moulds, E. coli and Salmonella per lot; limits agreed in the specificationLot laboratory report | Frozen purée is pasteurised, not sterile; plan your own heat step. |
| Storage and shelf life | −18 °C or colder, 24 months from productionVietnamese producer TDS; binding value in the contract | Thaw and refreeze darkens colour and loses aroma. |
| HS code | 0811.90 if frozen uncooked; 2008.99 for pasteurised puréeCBP ruling N320885 placed mango pulp in 2008.99 | Your broker's line sets duty; we confirm before loading. |
Indicative values. The binding spec is the signed contract, with its test method, sampling point and settlement basis. Last reviewed 19 Oct 2026.
Keo when mango is a base in a blend. Cát Chu when mango is the flavour on the label. Samples of both can ship together.
Keo
- Origin
- Mekong Delta and the Cambodian border
- Flavour
- Mild, even, fibrous
- Best for
- Nectars, smoothie bases, blends
Cát Chu
- Origin
- Đồng Tháp in the Mekong Delta
- Flavour
- Aromatic, sweet-sour
- Best for
- Mango-forward yoghurt, sorbet, drinks
- 1Ripe fruit
Mango ripened, washed and sorted; one variety per run.
- 2Pulping and finishing
Fruit destoned, pulped and finished through screens to remove fibre and specks.
- 3Pasteurisation
Purée heat-treated, cooled and filled into double PE bags in drums or cartons.
- 4Freezing and shipping
Packs frozen to −18 °C and shipped by reefer.
Why one variety per lot: blends hide defects, and your colour and flavour then drift from lot to lot.
- Frozen drum
- Double food-grade PE bags in a drum, 180 kg net on Vietnamese TDS.
- Frozen carton
- Double PE bags in cartons, 10 or 20 kg net.
- Cold chain
- −18 °C or colder from plant to your store, with the reefer temperature record.
- Aseptic
- By agreement only; partner capacity confirmed per order.
- Typical lot
- One 20-ft or 40-ft reefer container; pack count in the quotation.
- Label
- Product, variety, lot, plant registration code, production and expiry date.
At your plant
- Keep packs at −18 °C or colder until use.
- Thaw closed in a chill room and mix before sampling.
- Use thawed product within the day; do not refreeze.
With each lot
- Commercial invoice and packing list
- Lot report: variety, Brix, acidity, pH, pulp, microbiology
- Pesticide residue report on the purée lot
- Pasteurisation record and reefer temperature record
- Health certificate and certificate of origin
- Plant FDA registration and GACC registration number
What we will not offer
- A price before variety, format, volume and destination are known
- Mixed varieties sold as one
- Purée with added sugar or water sold as single-strength
- Concentrate diluted and sold as purée
Market access
EU
India supplies about 70% of EU mango purée, so a Vietnamese lot is a second-origin buy. No plant-health protocol applies to purée; each lot is screened against EU residue limits.
United States
Juice HACCP under 21 CFR 120 covers purées used in beverages. Shelf-stable packs above pH 4.6 fall under low-acid canning rules, so pH is on every lot report. The plant must be FDA-registered.
China and Japan
China needs the plant registered with GACC under Decree 280. Fresh mango needs vapour heat for Japan; purée does not, but residues must meet the 0.01 mg/kg uniform limit.
Checked 19 Oct 2026. We reconfirm for each contract.
Before you order
How do I start with Vietnamese mango purée?
Ask for frozen samples of Keo and Cát Chu with their data sheets. After approval we agree trial cartons or drums, then full 20-ft or 40-ft reefer containers; the pack count is stated in the quotation.
Keo or Cát Chu purée?
Keo is mild and even, so it suits nectars, smoothie bases and blends. Cát Chu is more aromatic and suits products where mango is the named flavour. We quote one variety per lot.
Why does pH matter for mango purée?
Mango is close to the pH 4.6 line that US rules use for shelf-stable low-acid foods. Frozen purée is outside canning rules, but pH still shapes flavour and safety, so every lot report shows it against the agreed limit.
How do I get mango purée pricing and a sample?
Use the quote form to tell us variety, pack size, monthly volume and destination. Aseptic packs are quoted only by agreement. We reply with a quotation naming the partner plant, the data sheet and sample terms.
Ready for a sample?
Tell us the variety, format and destination.
Request a quote
Tell us what you need. We reply by email with a spec sheet and the next step.
Request sent.
We'll reply from sales@vinfruits.com. To speed things up, add specs on the full request form.
