Good Sell Premium Fresh Mango Yellow Mango Cheap Price Fresh Mango Fruit Key attributes Industry-specific attributes Grade : A Other attributes Storage Type : Food Specification : normal Shelf Life : 1 Manufacturer : NA Ingredients : 100% Natural Mango Content : Nature Address : Egypt Instruction for use : eat Place of Origin ; Egypt Style : Fresh Type : MANGO Product Type : Tropical & Sub-Tropical Fruit Color ; Yellow Cultivation Type : COMMON Maturity : 80-90% Size (cm) : NA Brand Name : Cairo Fresh Model Number ; Mango Certification ; ISO 9001/ 2008 Place of Origin : Egypt Style : Fresh Product Type ; Fresh Mango Type ; Mango Maturity : 100% Natural Model Number ; Mango Packaging and delivery Packaging Details : Open top / Telescopic Cartons 15 KG net Weight : 16KG Gross weight 8 KG, net Weight ; 8.750 KG Gross weigh Port Egyptian Port Supply Ability Supply Ability 20000 Ton/Tons per Month
Fresh Alphonso Mango A grade Export Qulaity Net Weight - 3 kg Gross Weight -3.3 kg Size - 250-280gm each pics- 12 pics in a box Box- 5mm ply corrugated Customized printing also done
Sindhri Mango Pakistan (Export Quality) The generous sized Sindhri mango is sweet but less sugary than the Chaunsa or Anwar Ratol. Sindhri comes early in the season from Sindh province of Pakistan and then stocks from Punjab start coming in June and the season lasts till the end of July. Known and loved for sumptuous pulp and no irritating fiber, Pakistanis primarily use Sindhri to quell their milkshake cravings. If Anwar Ratol is crowned the King of Mangoes, the delicious yellow Sindhri mango Pakistan is undoubtedly the Queen of Mangoes. The hotter the season, the sweeter the Pakistani mangoes are. Sindhri mangoes are often referred to as the Honey mangoes of Pakistan. Advance Booking Available Now:
Banganapalli (Benishan) Mangoes are generally sweet, although the taste and texture of the flesh vary across cultivars; some have a soft, pulpy texture similar to an overripe plum, while others are firmer, like a cantaloupe or avocado, and some may have a fibrous texture. We are Mangoes Exporter from West and Down South of India - We do Source the Material from Direct Farm End - Graded according to the market standards We do have our own apeda approved processing line cum pack house in Gujarat, Maharashtra, Andhrapradesh and Tamilnadu. Processing line involves the activity: 1. Desapping 2. Washing 3. Fungicide Clean Treatment 4. Hot Water Treatment 5. Ripening 6. Grading 7. Packing
Mango
Mango No more chemicals, no more pesticides. Enjoy the farm-fresh mangoes. "The king of fruits", mango fruit is one of the most popular, nutritionally rich fruit with unique flavor, fragrance and health promoting qualities making it the "Super fruit".
Mango keshsar variety available , i m received certificate from indian governments 2nd number of awards for my mango .. i am a manufaturer and seller mango pulp also available 100 %purety only export quality available
roduct Name :Mango Varitey : Alphonso Color : while Shipping: Green with Pale Yellow Size :12 Cm Weight per Pieces :0.200 to 0.250 Gms Ripened :Natural Carton Weight : 3 Kg Pieces : 12 Pieces in /Carton Place Of Origin : Sri Lanka
Fresh fruits and vegetables fresh fruit : guava / watermelon / coconut / dragon fruit /longan / pomelo / mango / rabutan / banana, etc.. fresh vegetables : lettuce / ginger / sweet potato / seedless lime / tomato / bell pepper, etc.Exporting
 VietNam 10cm15cm  350gr550gr 550gr800gr the skin is green or greenyellow the flesh is yellow crispy soft sweet and fragrant Natural Sweet Smooth skin No rotten or black parts  5kgs net carton or 10kgs net carton or customers request HACCP ISO Viet gap TT or LC
Fresh mango - Acacia mango (xoai keo) is a green, round fruit with a sticky, resinous substance. When ripe, it changes color to yellow and is rich in fiber - Taste: Naturally sweet - Origin: Vietnam - Delivery: 5 - 7 days - Payment: T/T, L/C
Mango
Calories: 107 kcal Carbohydrate: 28.1 g Fiber: 3.0 g Sugar: 24.4 g Fat: 0.4 g Protein: 0.8 g Vitamin C: 76% RDA Vitamin A: 25% RDA Vitamin B6: 11% RDA Copper: 9% RDA Vitamin E: 9% RDA
Color: Natural mango Yellow Variety: Organic/common Rich in taste and nutritional contents,We are capable of delivering the products in exceptional packaging of products, this circumvents the loss during transit and thus, the product is delivered safely. Fresh green mango aids in digestion, improves skin health, promotes good eyesight.we are looking for reliable buyer, if you interesting dont hesitate to contact us.
Color: Natural mango Yellow Variety: Organic/common Rich in taste and nutritional contents,We are capable of delivering the products in exceptional packaging of products, this circumvents the loss during transit and thus, the product is delivered safely. Fresh green mango aids in digestion, improves skin health, promotes good eyesight.we are looking for reliable buyer, if you interesting dont hesitate to contact us.
A mango is an edible stone fruit produced by the tropical tree Mangifera indica which is believed to have originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. We have the best mangoes ever. Happy mangoes :) xD
Test
Product Description - Variety :- Alphonso ,Bangal palli, Dasheri, kesar. Packaging Details - CFB Box 3 kg (12 pieces ) 5 kg (24 pieces ) Minimum order quantity - As Per Buyer Requirement Price - Negotiable
MOQ : 14th tons Package : 2.5kg Box CIF Price @USD EXPORT : $11.85/Box FOB Price@ USD EXPORT : $11.72/Box Domestic Price @INR.GST ,Transportation Extra : 880,000/Tons NOTE 1. Rate valid for 24 hour only & You can know updated price at MMK EXPORT customer care landline number, Whatsapp or by mail. 2. Rate will be change according to the market. 3. All rates are including with material, packing, precooling and container Stuffing for EXPORT only & Domestic price not Applicable for export buyers. 4. All rate up to @ ex-factory from MMK EPORT. 5. Payment Term- Minimum 50% Advance and 50% on loading. LC we are accepted T&C apply.
Botanical Name - Mangifera indica Category - Medicinal Form - Dry Part Used - Fruit General Information - Mangifera indica, commonly known as mango, is a species of flowering plant in the sumac and poison ivy family Anacardiaceae. It is native to the Indian subcontinent where it is indigenous. Hundreds of cultivated varieties have been introduced to other warm regions of the world. It is a large fruit-tree, capable of growing to a height and crown width of about 30 metres (100 ft) and trunk circumference of more than 3.7 metres (12 ft). The species domestication is attributed to India around 2000 BCE. Mango was brought to East Asia around 400â??500 BCE, in the 15th century to the Philippines, and in the 16th century to Africa and Brazil by Portuguese explorers. The species was assessed and first named in botanical nomenclature by Linnaeus in 1753. Mango is the national fruit of India, Pakistan and the Philippines and the national tree of Bangladesh. Phytochemicals- Mango fruit has a high nutritional value and health benefits due to important components. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.
