Overview
The practical sourcing question is variety selection. Keitt, Kent, and Yasmina differ in fibre content, colour, and how they hold their cut through freezing, and the right choice depends entirely on the finished application.
Grades, cuts, and formats
These are the formats commonly traded from Egypt. They serve different applications rather than representing quality tiers, so the format should follow the finished product, not the price.
Chunks 20x20mm
The standard smoothie and dessert format. Large enough to remain visible in a finished product, small enough to blend and portion consistently.
Diced 10x10mm
Fine dice for dairy inclusion, fruit preparations, and bakery fillings where uniform distribution matters.
Diced 15x15mm
Intermediate cube. Common in foodservice fruit salads and yogurt toppings.
Slices
Thickness cut to buyer specification. Used where the fruit is presented flat rather than mixed.
Puree
For beverage and dairy manufacturing. Specification moves to Brix, acidity, and fibre content rather than cut dimensions.
Technical specifications
| Sizing Options | Chunks: 20×20mm. Diced: 10×10mm, 15×15mm. Slices: Custom thickness. |
|---|---|
| Crop Variety | Premium Egyptian mangoes (Keitt, Kent, Yasmina) |
| Storage Temperature | -18°C or colder |
| Microbiology Limits | Coliforms < 100 cfu/g, Salmonella: Absent in 25g, E. Coli < 10 cfu/g |
| Brix Levels | Min 12.0 to 14.0 natural sugars (sweet and flavorful) |
| Packing Configurations | 1×10kg carton bulk, 5×2.0kg bags, or buyer brand packaging |
| Packing options | 1×10kg bulk; 5×2.0kg bags; Buyer brand packaging |
| Harvest season | Jul–Oct (peak Aug, Sep) |
| Container fit (40ft HC reefer) | 10kg cartons, 100 cartons per pallet, 20 pallets per container |
Sourcing notes for buyers
- Brix runs a minimum of 12.0 to 14.0 natural sugars. This is the specification most worth locking in writing, since a variable Brix range is the most common reason a mango program fails a buyer QA review.
- Variety matters more than it does for most IQF fruit. Keitt and Kent are lower in fibre and hold a clean cut; ask for a variety-specific sample rather than a generic one before committing.
- Harvest runs July through October with peak in August and September. Unlike strawberry, the window is short, so a full-season program needs to be agreed before harvest rather than during it.
- Microbiological limits: coliforms under 100 cfu/g, E. coli under 10 cfu/g, Salmonella absent in 25g.
- Storage at -18C or colder. Mango is more sensitive to temperature fluctuation than most IQF vegetables, so transit records matter.
Frequently asked questions
Which mango varieties does Egypt export as IQF?
Keitt, Kent, and Yasmina are the varieties commonly processed for freezing. They differ in fibre content and how well they hold a cut through the freezing process, so variety selection should follow the intended application.
What Brix level does Egyptian IQF mango reach?
Minimum 12.0 to 14.0 natural sugars. This is high enough for most smoothie and dessert applications without added sweetener.
When is the Egyptian mango season for IQF processing?
July through October, with peak volume in August and September. The window is shorter than for strawberry, so full-season programs are best agreed before harvest begins.
What cut formats are available for IQF mango?
Chunks at 20x20mm, diced at 10x10mm or 15x15mm, slices to custom thickness, and puree. Packing is 1x10kg bulk cartons, 5x2.0kg bags, or buyer brand packaging.
Share the grade or cut, volume, packing format, destination, Incoterm, required documents, and target shipment window for structured partner-route review.
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