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Mango is a tropical stone fruit known for its sweet and juicy flesh. It is typically characterized by its vibrant yellow-orange skin and fibrous pulp. Mangoes grow on large trees and are cultivated in warm climates around the world, making them a popular fruit in various culinary applications. They can be eaten fresh, dried, or processed into juices and purees.
| Varieties | Haden, Tommy Atkins, Kent, and Alphonso |
| Color | Yellow to orange with green undertones |
| Size | Typically 5 to 10 inches in length |
| Weight | Average weight ranges from 150 to 400 grams |
| Shelf life | 3 to 14 days depending on ripeness and storage conditions |
When purchasing mangoes, consider the variety that best suits your needs, as flavor and texture can vary significantly. Look for fruit that is free from blemishes and has a pleasant aroma. Specify the desired ripeness, as some applications may require fully ripe fruit while others may benefit from slightly underripe mangoes. Quantities can vary based on seasonal availability and market demand.
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Store unripe mangoes at room temperature; once ripe, refrigerate to extend freshness.
A ripe mango will yield slightly to gentle pressure and have a fragrant aroma.
Mango availability varies by region, but they are typically in season from spring to summer.
Yes, mangoes can be peeled, diced, and frozen for later use.
Mangoes are rich in vitamins A, C, and E, as well as dietary fiber.
Yes, organic mangoes can be certified by various organizations depending on the region.