Comparison of individual quick freezing and traditional slow freezing on physicochemical, nutritional and antioxidant changes of four mango varieties harvested in two ripening stages

•Physicochemical and nutritional changes depended on maturity in all mango varieties.•IQF conserved a higher content of macro and micronutrients of mango cubes than TSF.•IQF is an excellent alternative to maintain the quality of mango at two ripening stages. This research evaluated the physicochemical, nutritional and antioxidant changes of frozen cubes from four mango varieties (Tommy Atkins, Tommy Kent, Keitt, and Kent). The factors were the ripening stage (green-mature or GM and three-quarter or TQ) and freezing with the traditional slow freezing (TSF) or individual quick freezing (IQF). IQF mango cubes kept higher physicochemical, nutritional and antioxidant values (p