Boiron Mango Puree, France - 1KG

Mango puree, 1kg, frozen. Flash-frozen fruit, with 10% sugar added so the tub stays stable and the mango taste stays even from batch to batch. A pastry kitchen uses it for mousse, a bavarois, an entremet and a glaze. Gelato, sorbet and ice cream use it. Macaron filling and a ganache take it.

A bar builds a mango daiquiri or a bellini on it. Coulis and a plating sauce come from the same tub. Thaw it in the fridge. Do not refreeze it. Once thawed, use it within 5 to 7 days.

Keep it at -18°C. The kilo is a professional tub. A home smoothie can take a scoop. A pâtisserie finishes the tub.

Key Features

• Professional-grade frozen mango puree — the industry gold standard
• Ripe mango flavour preserved by flash-freezing at peak ripeness
• Standardised Brix and acidity — batch-to-batch consistency
• 1KG sealed tub — professional working size
• From Les Vergers Boiron — French puree heritage since 1942

Applications

• Pâtisserie — mousses, bavarois, mango entremets, glazes
• Gelato, ice cream, and sorbet bases
• Macaron fillings and ganache flavouring
• Cocktail and mocktail bases — mango daiquiri, mango bellini
• Hotel bar mixology and signature drinks
• Fruit coulis, dessert sauces, and fine dining plating

Product Specifications

• Brand: Boiron (Les Vergers Boiron)
• Origin: France
• Net Weight: 1KG
• Format: Frozen mango puree with 10% added sugar
• Storage: Keep frozen at -18°C; thaw under refrigeration before use; once thawed, use within 5-7 days; do not refreeze