01
Primary specialty
Premium Dried Mango
Soft dried Grade A whole mango slices sourced from Kien Giang, Vietnam, with controlled moisture, natural yellow-to-orange color, and retail or bulk packing options.
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Sourced and verified in Vietnam
Our product
collection.
Premium dried tropical fruits and cashew kernels for wholesale, industrial, private-label, and OEM requirements.
01
02
Primary specialty
Premium Cashew Kernels
Carefully graded kernels available in WW180, WW210, WW240, WW320, WW450, LP, and pieces.
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03
Tropical fruit range
Dried Jackfruit
Distinctive tropical character, appealing golden color, and a satisfying natural texture.
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04
Tropical fruit range
Dried Papaya
Balanced sweetness, dependable color, and specifications suitable for retail or ingredient use.
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05
Tropical fruit range
Dried Pineapple
Bright fruit character and concentrated flavor with packaging options tailored to your market.
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06
Tropical fruit range
Dried Banana
A familiar tropical staple supplied with consistent appearance, texture, and order specifications.
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07
Custom assortment
Mixed Tropical Fruits
Custom assortments combining complementary tropical products for retail and private-label programs.
Request specifications ↗Product specifications
Premium soft
dried mango.
A structured commercial specification based on current AL HUNG FOODS product data. Formal product specifications, Certificates of Analysis (COAs), and recent laboratory reports can be requested for order review.
Product profile
- Product
- Soft dried mango
- Origin
- Kien Giang, Vietnam
- Ingredients
- Fresh mango, sugar
- Standard formulation
- No added preservatives · No sulfur dioxide
- Appearance
- Natural yellow to light/deep orange; natural color change may occur over time
- Taste & texture
- Characteristic sweet-and-sour mango flavor · soft, chewy, not overly sticky
- Grade and dimensions
- Grade A whole slices · width 3–5 cm · thickness 0.5–0.8 cm · length 7–11 cm
- Moisture content
- ≤ 22% quality-control criterion (within the stated <23% product limit)
- Water activity
- aw ≤ 0.65
- Soluble solids (°Brix) / total sugars
- °Brix not specified · total sugars 67.9% (w/w)
- Shelf life
- 12 months
- Storage
- Cool, dry, odor-free area; avoid direct sunlight
- Packaging
- 100 g · 500 g · 1 kg · other retail sizes · 10 kg / 20 kg bulk cartons
- MOQ
- Contact sales for current order requirements
Production process
- Raw mango receiving
- Sorting
- Washing
- Peeling and cutting
- Treatment / marinating where specified
- Hot-air dehydration for 16 hours
- Cold-air dehydration for 36–48 hours
- Cooling
- Sorting and final product inspection
- Metal detection and foreign matter control
- Packaging, weight and label verification
- Final inspection
- Storage
- Container loading and export
Drying profile: total drying time is approximately 52–64 hours. The supplied information specifies controlled commercial hot-air and cold-air dehydration but does not provide a numerical drying-temperature range, so no temperature value is published here. Production capacity is confirmed according to factory and dryer capacity for the order.
Food safety certification and test criteria
HACCP · Certificate No. 05122024CN
Issued by SAIGON INSPECTION JOINT STOCK COMPANY · Scope: processing and exporting of dried fruits (mango) · Issued 16 Sep 2025 · Expires 15 Sep 2028
ISO 22000 · Certificate No. 10322025CN
Issued by SAIGON INSPECTION JOINT STOCK COMPANY · Scope: processing and exporting of dried fruits (mango) · Issued 15 Sep 2025 · Expires 15 Sep 2027
- Aerobic plate count (APC) ≤ 10,000 CFU/g
- Yeasts and molds ≤ 100 CFU/g
- Total coliforms < 3 MPN/g
- E. coli not detected (LOD = 10)
- Staphylococcus aureus not detected in 1 g
- Clostridium perfringens not detected in 1 g
- Arsenic ≤ 1 ppm · Copper ≤ 20 ppm · Lead ≤ 0.5 ppm
- Pesticide-residue testing reported compliant with international food-safety requirements
- Foreign matter: none · No GMO material used
Standard and optional formulations: the standard product specification above follows the supplied statements “no additives/preservatives” and “no sulfur dioxide.” Separate source notes also list citric acid (0.01%) and sodium metabisulfite (0.03%) as optional formulations. Those optional variants are not presented as the standard specification and should be documented separately when applicable.
Production photographs
Pineapple
preparation.
Original production photographs showing pineapple pieces on the processing conveyor and prepared fruit before drying.
Packaging and production
Built around your
Built around your
market requirements.
Retail packaging · Bulk packaging · Private label · OEM production
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