Here’s the secret to non-clumpy, premium frozen mango: arrange your cubes or planks in a single layer on that parchment-lined baking sheet. Pop it in the freezer for at least two hours, or until they’re solid as marbles.
This flash-freeze step keeps them from forming a giant, sticky block you’ll later have to break with a hammer. Trust me, my first batch taught me that lesson the hard way. Now, I even freeze them with a tiny sprinkle of lime juice for a zesty twist.
Once frozen, transfer them into a zip-top bag or airtight container. Squeeze out as much air as possible—this prevents freezer burn and keeps that bright, sunny color intact.
