Zamrznuto voće – Frozen fruits – Hladnjača Pantelić
Sun-ripened tropical mango pieces, harvested at peak sweetness from certified plantations, enrobed in precision-tempered Belgian chocolate. A luxurious fusion of exotic sunshine and European craftsmanship, creamy, vibrant, and irresistibly refreshing.
Revered across Asia as the "King of Fruits," mango brings an unmatched combination of velvety sweetness, vibrant golden hue, and exotic aroma to the Panberry collection. Our chocolate-covered frozen mango represents the perfect marriage of tropical indulgence and European chocolate mastery, a truly global delicacy.
We source premium mango varieties from certified plantations in optimal tropical growing regions, selected for their exceptional sugar content, fiber-free texture, and intense aromatic profile. Each piece is hand-cut at perfect ripeness, then rapidly transported to our facility where IQF flash-freezing technology locks in the fruit's natural sweetness and creamy texture within hours of harvest.
What distinguishes mango in our collection is its uniquely creamy, almost custard-like mouthfeel when frozen, unlike the crisp structure of berries or the firm bite of stone fruits. The natural tropical sweetness creates a harmonious, mellow pairing with Belgian chocolate that is simultaneously exotic and comforting, adventurous and accessible.
Available in Dark & White, Milk & White, or single-variety Belgian chocolate, with or without added sugar. Clean-label composition: frozen mango and premium Belgian chocolate. Fully certified for EU, FDA, Canadian, and South Korean markets. Private label ready with custom packaging options.
"Mango's natural creaminess and tropical sweetness create the most indulgent, dessert-like experience in the collection, a taste of eternal summer wrapped in Belgian chocolate excellence."
The creamiest, most indulgent fruit in the collection. Natural honey-like sweetness with hints of citrus and peach, a complex flavor profile that evolves with each bite.
Unlike any other fruit in the range, mango freezes to a smooth, sorbet-like consistency that melts luxuriously on the tongue, contrasted by the crisp Belgian chocolate exterior.
Rich in Vitamin A (10% DV), Vitamin C (46% DV), and folate per serving. Contains digestive enzymes and over 20 different vitamins and minerals, pure tropical nutrition.
Each photograph captures a moment in mango's transformation, from golden harvest under equatorial sun to the instant chocolate meets frozen flesh, creating something entirely new.
The cut reveals mango's true nature — fiberless, golden, impossibly creamy, suspended between two layers of Belgian chocolate that crack with satisfying precision.
Irregular, organic shapes honor the fruit's natural geometry. No two pieces identical, each carries the subtle imprint of human selection.
Microscopic precision, chocolate's matte finish against mango's crystalline sheen. The boundary between tropical heat and Alpine craftsmanship.
Teeth break shell. Cold floods sensation. Then — mango's honeyed essence, released.
Experience the dramatic temperature contrast, room-temperature chocolate shell giving way to -18°C mango center. A sensory jolt that awakens every taste receptor.
Remove from freezer. Wait. Watch as mango softens to sorbet consistency while chocolate maintains its structure, the optimal window for consumption.
Unlike berries, mango's tropical character pairs exceptionally with aged spirits, rum, cognac, or dark chocolate liqueur, creating layered adult indulgence.
Mango's golden-orange triggers associations with warmth, abundance, and celebration, making it the most emotionally uplifting option in the collection.
Mangifera indica emerged from the collision of Indian tectonic plate and Asian mainland, carrying in its DNA forty million years of tropical evolution. What we enrobe in chocolate is not merely fruit, but living geography.
Unlike berries that migrated through temperate trade routes, mango traveled as diplomatic gift and religious offering. Buddhist monks carried seeds from the Ganges to Southeast Asia; Persian traders introduced it to the Middle East as anbāh hindī (Indian fruit); Portuguese colonizers established it in Brazil and Africa; Spanish galleons finally delivered it to the Americas.
Today, mango grows between 35°N and 35°S, the only major fruit whose cultivation belt is defined entirely by tropics. This strict thermal requirement means every mango in our facility has never experienced frost, preserving enzymatic systems that create its characteristic creamy, non-fibrous texture when frozen.
Unlike raspberry with its two dominant varieties, mango presents over 1,000 named cultivars. We select based on freeze-thaw stability and sugar-acid equilibrium.
The "King of Mangoes", non-fibrous, saffron-colored flesh with honeyed sweetness approaching 22° Brix. Prized for its ability to maintain velvety texture through industrial freezing.
Developed from Brooks and Haden parentage. Exceptional for chocolate enrobing due to low fiber content, thick flesh, and balanced sweet-tart profile with pineapple undertones.
"Honey mango", small, sigmoid shape with butter-like consistency and no stringiness. High in fructose, creating exceptional freeze-concentrated sweetness. Thin pit maximizes usable flesh.
Mango is a climacteric fruit, it continues respiring after harvest, producing ethylene gas that accelerates its own senescence. This biological urgency creates a narrow harvest window: picked mature-green for shipping, yet must reach full ripeness before freezing to develop characteristic aroma volatiles.
Our agronomists monitor dry matter content, the critical metric for harvest timing. Below 12% and mango lacks flavor; above 16% and cellular structure collapses during freezing. The sweet spot: 14-15% dry matter, when flesh yields to gentle pressure and skin develops full color break.
The greatest challenge in frozen confectionery: maintaining chocolate's polymorphic stability while encasing fruit at -18°C. This is not coating, this is thermal engineering at the edge of possibility.
When liquid chocolate at 29°C encounters mango at -18°C, the temperature differential triggers instantaneous cocoa butter crystallization. Uncontrolled, this produces "fat bloom", white streaks of unstable crystal forms that destroy both appearance and mouthfeel. Our solution: precision tempering that seeds the chocolate with stable Form V crystals before contact.
Mango presents unique thermal properties: its high water content (83%) and specific heat capacity create a heat sink far more aggressive than berries. The chocolate must set within 4 seconds of contact to prevent moisture migration, the phenomenon where ice crystals rupture cocoa butter matrix, creating grainy texture.
Each chocolate type creates distinct thermal dynamics with frozen mango. Selection depends on desired sensory outcome, not merely preference.
Highest cocoa butter content creates brittlest shell. The thermal shock produces audible crack. Bitterness provides necessary counterweight to mango's intense sweetness, the only combination that prevents palate fatigue.
Lactose proteins modify crystal lattice, creating more flexible shell. The "comfort" option, caramelized dairy notes echo mango's own heated-sugar undertones. Highest consumer preference in blind testing.
Pure cocoa butter with milk solids, no cacao particles means highest fat content and softest set. Creates "fusion" effect where chocolate and mango textures merge rather than contrast. Controversial among purists, beloved by hedonists.
Our line operates at the threshold of food physics. Each parameter, belt speed, air knife pressure, cooling tunnel velocity — calibrated specifically for mango's thermal signature. The process that follows is not merely manufacturing; it is the stabilization of a metastable state.
A four-stage precision process that transforms carefully selected mango pieces into a premium frozen tropical confection, every step controlled, every detail certified.
Premium mango varieties sourced from certified plantations, harvested at optimal ripeness when natural sugar content and vibrant color reach their peak. Each fruit is carefully inspected for firmness, aroma, and uniformity before processing.
Mango pieces are individually quick-frozen using advanced IQF tunnels with 50-ton daily capacity at the Pantelić facility in Ratina. Rapid freezing preserves cellular integrity, tropical sweetness, and the fruit's signature golden-yellow hue.
Frozen mango pieces pass through a precision enrobing line of tempered Belgian chocolate, dark, milk, or white, under strictly controlled temperature and humidity conditions. Each piece receives a uniform, smooth coating that complements the fruit's dense, creamy texture.
Packed into 130g or 150g resealable doypack pouches or cups. Every batch undergoes comprehensive multi-point quality control, visual inspection, weight verification, temperature monitoring, and microbiological analysis before dispatch.
Complete product specifications for B2B procurement, retail buyers, and private label partners.
From an instant tropical snack to a refined dessert accent, four ways to experience chocolate-covered frozen mango at its finest.
The quintessential tropical experience. Allow 2–3 minutes at room temperature, the Belgian chocolate softens to a satisfying snap while the mango center stays refreshingly cool, delivering a burst of concentrated tropical sweetness.
Crown your açaí or tropical smoothie bowl with chocolate-covered mango pieces for an indulgent contrast of frozen fruit, crisp chocolate, and velvety base. A visual and textural upgrade that turns a simple bowl into an experience.
Introduce bold tropical color to professional plating. The vivid golden-yellow interior revealed through the chocolate shell creates a striking visual contrast on panna cotta, cheesecake, or mousse-based compositions.
Mango's natural sweetness and aromatic depth pair elegantly with sparkling Prosecco, tropical cocktails, or aged rum. Serve alongside as a palate-refreshing accompaniment, or drop directly into a glass as a luxurious garnish.
Mango's universal tropical appeal and rising global demand position it as a high-growth SKU across every commercial channel, from premium retail to professional kitchens and beyond.
Mango is the fastest-growing tropical flavor in the European frozen fruit category. Available in 130g or 150g retail-ready packs with resealable closure. The vibrant golden-yellow cross-section and tropical positioning deliver strong shelf differentiation and impulse-buy conversion.
A versatile plating component for chefs seeking tropical accents. The creamy mango center with its bold golden reveal works as a standalone petit four, a dessert garnish, or an exotic pairing element alongside Asian-fusion menus and contemporary European patisserie.
Mango's exotic appeal and luxurious golden color make it an ideal addition to curated gift collections. The tropical character differentiates assortment boxes alongside berry-based variants. Premium packaging options available for corporate gifting and holiday campaigns.
Bulk supply for bakeries, confectioners, and frozen dessert producers. A ready-made chocolate-mango inclusion for cakes, ice cream, and specialty confections. Eliminates the complexity of in-house chocolate tempering and fruit coating, integrate directly into your production line.
Chocolate-covered frozen mango is a premium confection made from carefully selected mango pieces, individually quick-frozen (IQF) to preserve their natural sweetness and vibrant color, then enrobed in precision-tempered Belgian chocolate.
The result is a crisp chocolate shell surrounding a cool, creamy tropical fruit center, delivering a luxurious combination of rich cocoa and exotic mango in every piece. No artificial flavors, colors, or preservatives are used.
Mango for this product is sourced from certified plantations, with specific variety and origin selected based on customer requirements. Pantelić works with trusted supply partners who meet rigorous quality standards and hold certifications including GlobalG.A.P., Bio Suisse, USDA NOP, and EU Organic.
Each batch undergoes thorough inspection at our facility in Ratina before entering the IQF freezing and chocolate enrobing production line.
The mango product is available in three Belgian chocolate options: dark, milk, and white. Standard blends include Dark & White or Milk & White combinations. All chocolate variants are also available with or without sugar, accommodating diverse dietary and market preferences.
The chocolate itself is certified under Bio Suisse, Naturland, USDA NOP, EU Organic, Fairtrade, and Rainforest Alliance standards.
Store continuously in a freezer at –18 °C or below. Under proper frozen conditions, shelf life is 12 months from the production date. The resealable doypack pouch with zip closure allows convenient portioning without compromising the remaining product.
Avoid repeated thawing and refreezing, as temperature fluctuations can affect the chocolate's snap quality and the mango's texture.
No artificial flavors, colors, or preservatives are used. The ingredient composition is straightforward: frozen mango pieces and Belgian chocolate.
Allergen information: the chocolate contains milk (in milk and white variants) and may contain traces of soy lecithin. Production takes place in a gluten-free facility. Always refer to the product label for the most current allergen declaration.
Yes. The Pantelić facility holds active certifications for Kosher, Halal, EU Organic, USDA NOP (Organic), and Naturland. Both the fruit and chocolate components carry their own organic and ethical sourcing certifications.
Additional facility certifications include IFS Food (High Level), GlobalG.A.P., Sedex SMETA 4-Pillar, and FDA registration, ensuring comprehensive food safety and market compliance. Detailed certification documentation is available for B2B partners upon request.
Standard retail formats include 130g and 150g doypack pouches with resealable zip closure, as well as cup packaging. Both formats are designed for frozen retail display and consumer convenience.
Pantelić offers full private label capabilities, custom branding, custom packaging sizes, tailored chocolate blends, and product configurations adapted to your brand identity and market requirements. Contact our commercial team to discuss your project specifications.
Enjoy them directly from the freezer for the crispest chocolate shell and most refreshing mango center. For a slightly softer texture, let pieces rest at room temperature for 2–3 minutes, the chocolate remains firm while the mango softens to a creamy consistency.
They also serve as an exceptional topping for smoothie bowls, açaí bowls, and yogurt, a sophisticated garnish for plated desserts, or a luxurious addition to cocktail and dessert platters for special events.
Pantelić exports to the European Union, United States (FDA-registered), Canada, United Kingdom, South Korea, and the Middle East, serving retail chains, HoReCa operators, and specialty food distributors.
Our comprehensive certifications — including IFS Food, GlobalG.A.P., Kosher, Halal, EU Organic, and USDA NOP, allow seamless market entry across diverse regulatory environments. If you are interested in distribution, contact our team at info@pantelic.rs for full product specifications and partnership terms.
Every chocolate-covered piece starts as fruit sourced through a tightly managed supply chain—direct intake, strict selection, and full quality control from harvest to cold storage.
Cold storage Pantelić organizes fresh-fruit purchasing and intake directly with its growers, enabling hands-on control over quality from the moment fruit is harvested to the moment it enters processing.
The backbone is a verified network of 1,200+ cooperants across Serbia, supported by agronomy guidance throughout the season, variety selection, planting practices, crop protection, nutrition, and harvest timing.
Sourced through verified local growers with controlled primary production and intake checks. Selected for aroma, color stability, and clean natural acidity, ideal under chocolate.
Selected lots with a balanced sweet tart profile and firm texture so the fruit holds shape during processing and delivers a crisp bite after coating.
Prioritized for uniform size and skin integrity, supporting even chocolate coverage and a clean, fruity finish in confectionery applications.
Chosen for stable ripeness and smooth structure, so the chocolate layer stays intact and the bite remains clean and satisfying.