IQF Mango from Costa Rica
Surely, you’re here because you’re looking for iqf mango chunks or frozen mango. For years, the frozen fruits and products have been a great solution to avoid food waste and get food to complicated places where they require long shelf life. This is why we’ll talk about the IQF Mango from Costa Rica, varieties, specificactions of the product and the Prime Freezing System which offer the best quality for frozen products there is.
Benefits of the Mango
Mangos May Protect Against Some Diseases
The fruit packs plenty of polyphenols, which can be found in the peel, pulp, and seed kernel of the fruit according to a May 2021 Molecules study. These plant compounds have antioxidant activity that shields cells from the DNA damage that can lead to degenerative diseases, including type 2 diabetes and cancer.
Mango May Support Heart Health
Eating mango can be good for your heart too in terms of managing the levels of lipids you have in your body. Mangoes contain a specific polyphenol called mangiferin, which can be found in plants and natural medicines.
It Boosts the Immune System
One cup of mango provides about 11% of the daily target for vitamin A, the name for a group of compounds known as carotenoids, which is essential for proper immune system functioning (including the production and activity of white blood cells).
Mangos Improve Hair and Skin Health
Vitamin A in mangos is also essential for the development and maintenance of multiple types of epithelial tissues including skin, hair, and sebaceous glands. The latter, which are attached to hair follicles, help keep hair moisturized and healthy.
They May Ease Constipation
Mangoes can be good for aiding digestion. In one of the studies reviewed in the 2021 Molecules article, participants who ate 300 milligrams of mango over the course of four weeks saw an improvement in their experiences of constipation.
Mangos Support Eye Health
Along with having the antioxidant vitamin C, mangos also have beta carotene—another antioxidant that helps promote eye health
IQF Mango Chunks
Now that we know more information of the pineapple and its nutrition benefits, it’s time to know a bit more about IQF.
IQF stands for Individual Quick Freezing, and as the name suggests, it is a method where you quickly and efficiently freeze the products individually.
The process was developed by a biologist who noticed that the fish he pulled out of the water beneath the ice would instantly freeze solid when he tossed them on the snow and that some of these fish would still be alive after they thawed.
This same principle is at work with IQF frozen fruits. The reason foods degrade when they’re frozen is because large ice crystals damage the fibers of the food, making them limp and dried-out.
The ice crystals squeeze the fibers, forcing the food’s water content out of the ruptured cell walls. Quickly freezing the foods produces ice crystals that are small, and thus do not cause damage to the fibers of the food.
How it usually works is that fruits and products are cut during a process line before entering a tunnel or the IQF tunnel where the temperature is around -40°C and freezes the product very quickly.
This injection of cold air in the camera allows products to be frozen and to not deteriorate during this time.
However, this drastic change in temperature, as much as it helps to the formation of smaller crystal than a traditional freezing process, it still damages the fiber of the product which, as a result, the frozen fruits are commonly known to be used mainly as smoothie product or for industrial type of uses as in ice creams.
Shouldn’t a frozen fruit ideally be defrosted and be as fresh? By doing this, shouldn’t we solve a problem for food waste? Indeed, it is, so there’s a solution for this, the PRIME FREEZING SYSTEM.
Prime Freezing System
The Prime Freezing System is a freezing system developed from the inspiration of the IQF but with the objective to offer a most complete solution for the frozen food industry.
The main difference between IQF vs PFS, is the final result when thawed. The PFS successfully maintains the product and its fiber intact when defrosted thanks to the creation of microcrystals that prevents fiber breakage.
How does it do that?
Each individual product is treated differently because the type of fiber that each one has, is unique. Thanks to research and testing, freezing times, intensity and fiber optimum stages can change a lot between fruits.
The Prime Freezing System principle is that each product is unique and shouldn’t be treated as if all were the same during the freezing process.
For example, an avocado is very different in comparison to a pineapple, so the freezing process should be different.
An avocado has a more dense and greasy rich fiber with a high oxidation process, and a pineapple is less dense and has a strong type of fiber.
The freezing of the product is achieved by extracting the heat of the system in a low atmospheric pressure until reaching the freezing point.
The heat extraction allows the cellular walls to be intact as well as the fiber. This process avoids dehydration and allows to keep texture, flavor, and odors as if the product was fresh.
PFS Mango Chunks
Mango is one of the most desired tropical fruits for its great taste, flavors and complement in cooking recipes.
- Cuts: 20x20mm chunks, cheeks
- Origin: Costa Rica
- Brix: Between 12 and 16. Target 14.
- Availability: February to August
- Fresh Use:
Thaw in the refrigerator at 35.6 – 42.8F to 1 hour prior to consumption or at room temperature 15 to 20 minutes prior to consumption. Conserve remainder at -18°C. Once defrosted, consume before 24 hours, and do not freeze again.
Thaw in the blender the frozen product that is going to be used and leave the reminder in the freezer. Only take out of the freezer what it is going to be consumed. Once defrosted, do not freeze again.
- Fresh Use:
- Want more information about the specifications? Ask us here!
Recipe: Mango Pudin
- 300g mango flesh
- ¼ cup cold water
- ⅓ cup hot off-the-boil water
- 2-4 Tbsp honey
- 2 tsp gelatin powder
- Lime or lemon juice, as needed.
- ⅓ cup whipping cream or coconut milk, plus extra for serving
Sprinkle gelatin onto ¼ cup cold water and let it sit for about 10 minutes until the water has been absorbed.
Meanwhile blend mango and 2 Tbsp of honey until smooth and transfer to a small pot. Add the cream and cook over medium heat, stirring constantly, until it is steaming. Once steaming, turn off the heat.
Pour hot off-the-boil water into the bloomed gelatin and stir to completely dissolve; pour this into the mango mixture and stir to mix well.
Stir in mango dice, pour into molds. Refrigerate at least 3 hours or until the pudding is cold and set, if you want to unmold it, wait 8 hours if possible to ensure maximum firmness.