Description
Key attributes
Fresh Sri Lankan mangoes for export. Variety, grading, packing and season are agreed with the quotation.
Supplied by Ceylon Natures Agri Organic Products from Nugegoda. Price on request through the SriLankaExport trade desk.
About Sri Lankan mango
Mango (Mangifera indica) is grown throughout Sri Lanka, with the dry and intermediate zones producing much of the crop. Well-known local varieties include Karuthacolomban, Willard, Vellaicolomban and TOM EJC (Tom Atkins), each with its own size, sweetness and fiber content. Seasons differ by region, so supply windows vary through the year.
Mango is climacteric, which means it continues to ripen after harvest. Export fruit is picked mature but firm and is often graded by count or weight per carton.
Common uses
- Fresh retail sale
- Fresh-cut and food service
- Pulp, juice and nectar processing
- Drying and chutney production
Storage and documents
Mature green mangoes typically keep about two to three weeks at 10 to 13°C. Many importing countries require hot water or vapor heat treatment against fruit fly, so the destination’s quarantine rules decide what treatment is needed. Fresh produce from Sri Lanka travels with a phytosanitary certificate issued by the National Plant Quarantine Service, a certificate of origin and a packing list. Some markets also ask for residue test results or a GAP certificate. Exact size grade, packing, MOQ and price are confirmed on the quote.
What to include in a quote request
A clear request usually states the variety, the size or weight band, the ripeness stage at packing, the carton type, the quantity per shipment and how often, the destination and whether air or reefer sea freight is planned. Fresh produce is seasonal and perishable, so dates and transit time matter as much as the price.






