Mango is one of the most popular and best paid tropical fruits in worldwide markets, its exportation is regulated within a phytosanitary quality control for killing the “fruit fly”. Thus, mangoes must be subject to hot-water treatment process that involves their immersion in hot water over a period of time. In this work, field measurements, analytical and simulation studies are developed on available hot-water treatment equipment called “Original” that only complies with United States phytosanitary protocols. These approaches are made to characterize the fluid-dynamic and thermal behaviours that occur during the mangoes’ hot-water treatment process. Then, analytical model and Computational fluid dynamics simulations are developed for designing new hot-water treatment equipment called “Hybrid” that simultaneously meets with both United States and Japan phytosanitary certifications. Comparisons of analytical results with data field measurements demonstrate that “Hybrid” equipment offers a better fluid-dynamic and thermal performance than “Original” ones.