Grown in tropical and sub tropical regions around the world, Mango fruit within the past ten years has become popular the world over for its rich yellow/orange color, full-bodied tropical flavor and aroma. Our delicious Mango puree is made from a blend of mangoes from all growing regions. This velvety smooth puree has a hint of sugar added to accentuate its truly tropical flavor notes. The possibilities are endless with easy recipes for desserts, sorbets, sauces, mixed drinks, and mocktails – even sushi!

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Featured Recipe

Hazelnut Piedmont Praliné Lenôtre with Mango Lemon Jelly

Yield: 1 8-inch cake
Source: Pastry Chef Antonio Bachour of The St. Regis Bal Harbour Resort — Bal Harbour, FL
    • Glass tuille (to assemble and serve)
    • Chocolate garnish (to assemble and serve)

Hazelnut Streusel:
    • 110 g. hazelnuts
    • 90 g. flour
    • 90 g. brown sugar
    • 100 g. butter

1. Mix the hazelnuts, flour, brown sugar and butter in the Hobart mixer with paddle attachment until it crumbles. Bake 12 minutes at 350°F

Crispy Hazelnut Streusel:
    • 100 g. Cacao Barry Ghana Origine milk chocolate
    • 190 g. Cacao Barry Hazelnut Piedmont Praliné Lenôtre
    • 50 g. toasted hazelnuts, chopped
    • 100 g. hazelnut streusel
    • 1 g. sea salt

1. Melt the chocolate and mix with praline paste. Fold in the hazelnuts and streusel. Roll out and freeze.

Extra-Bitter Guayaquil Dacquoise:
    • 40 g. cake flour
    • 115 g. almond flour
    • 135 g. confectioner’s sugar
    • 7 g. PreGel Albumissimo
    • 70 g. sugar
    • 190 g. egg whites
    • 100 g. extra-bitter Guayaquil couverture

1. Sieve the cake flour with the almond flour and confectioner’s sugar. Combine the PreGel Albumissimo with the sugar. Whip the egg whites on medium speed, adding the sugar mixture quickly in order to get a smooth textured meringue. Crush the chocolate into pieces with a rolling pin. Fold the sieved powders in the meringue followed by the crushed chocolate. Spread on trays and bake 375°F for about 11 minutes. Cool and reserve.

Mango Lemon Jelly:
    • 50 g. water
    • 100 g. The Perfect Purée Mango,  thawed
    • 10 g. lemon juice
    • 30 g. sugar
    • 250 g. mango dice
    • 6 g. gelatin sheet, bloomed
    • zest of 2 lemons

1. In a sauce pan, combine the water, puree, lemon juice, sugar, mango dice, and lemon zest, and bring to a simmer. Add the gelatin last. Cool until thick, then pour into molds. Refrigerate until needed.

Gianduja Mousse:
    • 375 g. gianduja
    • 220 g. heavy cream, warmed to 35 ° C
    • 60 g. Cacao BarryHazelnut Piedmont "Praliné Lenôtre
    • 6 g. gelatin sheets, bloomed
    • 375 g. whipped cream

1. Melt the gianduja; fold in the cream and hazelnut paste. Emulsify with a whisk and mix with the gelatin. Fold with the whipped cream

Milk Chocolate Glaze:
    • 250 g. milk
    • 80 g. glucose
    • 8 g. gold gelatin sheets, bloomed
    • 600 g. Lactèe Supèrieure Milk Couverture

1. Boil the milk with the glucose. Add the gelatin and pour over the milk chocolate. Cool and reserve.

To Assemble and Serve:
Line an 8-inch ring mold with an acetate sheet. Begin building the cake upside down by piping a layer of Gianduja Mousse in mold. Place the Mango Lemon Jelly in the center of the ring and pipe a second thin layer of mousse. Place the Crispy Hazelnut Streusel in the center of the ring. Top with a thin layer of mousse. Place the Extra-Bitter Guayaquil Dacquoise in the center. Spread a small amount of mousse on top of the Cake to make the next layer stick. Freeze until set. Coat the cake with the Milk Chocolate Glaze. Garnish with the glass tuille and chocolate garnish.

Complimentary Samples

Complimentary Samples

Recipe List:


Blood Orange Armagnac Granite
Blood Orange and Mango Margarita
Caliente Mango Freeze
Chocolate Tropical Fruit Bonbons
Coconut Frozen Yogurt with Mango Caramel and Gelées
Coconut Panna Cotta with Papaya–Mango Sauce
Coconut Prawns
Crab & Rock Shrimp Cakes with Mango Sauce
Crab & Shrimp Cake with Mango Salsa on a Crispy Pappadam
Creamy Mango–Honey Dressing
Ensalada de Caute Avocado Con Vinagreta de Mango y Cumin
Evil Jungle Princess (Mango)
Exotic Fruit Mousse
Exotic Fruit Terrine
Fijian Spiced Mango
Flavored Ice
Freaky Tiki
Fruit Puree Pate de Fruit
Ginger Mango-Rita
Hazelnut Piedmont Praliné Lenôtre with Mango Lemon Jelly
Hibiscus & Mango Mock-jito
Island Fruit Pina Colada
Island Smoke
Island Sunset
Jamaica Fever (Mango)
Kona Breeze
Lemonade Fruit Smoothie
Lion Heart
Lobster Salad with Mango Caviar
Maffei Bellini
Maffei Caipirinha
Maffei Daiquiri
Maffei Margarita
Maffei Mojito
Makai Mojito
Mango & Chamoy Margarita
Mango Anglaise
Mango Chipotle Dip
Mango Friday
Mango Ginger Martini
Mango Habanero Sauce
Mango Kiss Lemonade
Mango Margarita
Mango Martini
Mango Monsoon
Mango Mousse
Mango Panna Cotta with Strawberry Kiwi Salsa
Mango Passion Fruit Napoleon Cake
Mango Pate de Fruit
Mango Red
Mango Sherbet
Mango Slushie
Mango Sorbet
Mango Sour
Mango Splash!
Mango Tango
Mango Vinaigrette
Mango and Herb Salad with Tea Smoked Duck
Mango–Papaya Beurre Blanc
Mucho Mango
Napa Cabbage, Jicama & Carrot Slaw with Mango Citrus Vinaigrette
Passion Fruit Eye Opener
Passion Fruit Mango Sauce
Passion Fruit Sushi with Coconut Rice
Passion Ginger Habenero Martini
Perfect Fruit Smoothie
Perfect Purée Mango Sorbet
San Luis Pass
Sangre De Sol
Serenity Smoothie
Spice & Ice
Spinach Salad with Coconut Mango Vinaigrette
Summer Fruit Colada
Sunday Belle
Taj Mahal
Thai Basil Taj Mahal
Tropical Java
Tropical Mango
Tropical Mango Lemonade
Tropical Verrines
Warm Mango Soup with Grilled Coconut Prawns
  • Mango
  • Coconut
  • Strawberry
  • Roasted Red Pepper
  • White Peach
  • Papaya
  • Pink Guava
  • Cherry
  • Lemon Zest
  • Key Lime
  • Blackberry
  • Orange
  • Blueberry
  • Pomegranate
  • Passion Fruit
  • Green Apple
  • Meyer Lemon
  • Pear
  • Kiwi
  • Apricot
  • Blood Orange
  • Tamarind
  • Prickly Pear
  • Banana
  • Lychee
  • Red Raspberry
  • Black Currant