Dry ice spraying is used for quick freezing of diced mango， and the effects of different arrangements， hole ratios， hole shapes， and diameters of material tray holes on the cooling rate and freezing uniformity of diced mango are studied. Use Comsol Multiphysics to simulate the central temperature distribution and time required for diced mango to reach freezing requirements under different conditions. The results showed that the material tray with a fork arrangement， a hole opening rate of 42%， a circular hole shape， and a hole diameter of 3 mm had the best quick freezing effect. According to the verification experiment， the errors of the center temperature and surface temperature of diced mango reaching the requirements for quick freezing are 5.3% and 7.5%， respectively. In terms of freezing uniformity， the error of the average temperature difference is 8.3%. After thawing， the texture characteristics of diced mango were determined to show a significant decrease in hardness and chewiness， while the decrease in chromaticity， cohesiveness， and elasticity was relatively small， meeting the quality requirements of frozen mangoes. The research results provide reference for further development of energy-saving and environmentally friendly dry ice frozen diced mango equipment.