Mango

Sri Lankan mangoes come in a variety of cultivars, each with its own unique characteristics. Some popular varieties include “Karutha Colomban,” “Willard,” “Hilsha,” and “Arumanis.” These mangoes are known for their distinct shapes, sizes, and flavors, ranging from creamy and fiberless to firm and slightly tangy.

With their succulent flesh and rich, tropical taste, Sri Lankan mangoes are a beloved fruit enjoyed fresh or incorporated into a variety of dishes. They are commonly used in desserts, smoothies, salads, chutneys, and curries, adding a burst of flavor and natural sweetness to culinary creations.

Sri Lankan mangoes are harvested at peak ripeness to ensure optimal flavor and quality. Whether enjoyed as a refreshing snack on a hot day or used to elevate a gourmet meal, Sri Lankan mangoes are a delightful treat cherished by locals and visitors alike for their unparalleled taste and freshness.

Technical Specifications

• Size: Mangoes are often categorized by size, with common classifications including small, medium, large, and extra-large. Size is usually measured by the diameter or weight of the fruit.
• Weight: Mangoes can vary in weight depending on the cultivar and ripeness. Weight specifications may be provided in grams or ounces.
• Color: The color of mangoes can range from green to yellow, orange, red, or a combination of these colors depending on the variety and ripeness. Specifications may include acceptable color ranges for different stages of ripeness.
• Shape: Mangoes may have various shapes, including oval, round, oblong, or kidney-shaped. Specifications may outline acceptable shape characteristics for different cultivars.
• Skin Texture: Specifications may detail the desired skin texture, which can range from smooth to slightly wrinkled or bumpy, depending on the variety.
• Firmness: Mango firmness is an important parameter for determining ripeness and quality. Specifications may provide guidelines for acceptable firmness levels based on cultivar and ripeness stage.
• Sugar Content (Brix): The sugar content of mangoes is often measured in degrees Brix, which indicates the percentage of soluble solids, primarily sugars, in the fruit juice. Specifications may include minimum Brix levels for desired sweetness.
• Acidity (pH): Mango acidity is measured by pH level, which affects the overall flavor profile of the fruit. Specifications may include acceptable pH ranges for different cultivars.
• Ripeness Stage: Specifications may outline criteria for assessing mango ripeness, including external color, firmness, aroma, and internal characteristics such as pulp color and texture.
• Packing and Storage: Specifications may include guidelines for packing mangoes, including packaging materials, packing methods, storage conditions (temperature, humidity), and shelf life.

Packaging Details

• Cans & Jars – 100g, 200g, 375g, 400g, 500g
• LDPE Polyliner (Double Sealed) Secondary – 5 Ply Corrugated Carton / 4ply Kraft Paper Sack