HealthyBar Mango Fruit Puree – 1 kg
Shipping from stock
Ripe mango body and natural sweetness in one professional fruit base
A full, juicy and naturally sweet 100% mango puree that adds body, creamy texture and vivid tropical colour to drinks, frozen products and desserts.
Flavour character
Ripe, full and naturally sweet with a creamy texture. The natural Brix of 17–20 gives recipes body and sweetness without added sugar in the puree.
Best paired with
Passion fruit, Key lime, coconut, ginger, chilli, pineapple, yoghurt and vanilla.
Best applications
Smoothies, bowls, tropical coolers, mocktails and cocktails, slush, fruit ice cream, sorbet, coulis and breakfast service.
100% Clean Label premium fruit programme
One resealable 1 kg pouch supports home use, retail discovery and repeatable professional service without artificial colours, artificial flavours or preservatives.
Four practical ways to use one pouch
Use the same mango puree for individual drinks, blender recipes, professional frozen batches and dessert finishing.
Pour — Mango Passion Cooler
1 drink, approximately 250–300 ml
60 g Mango puree · 30 g passion fruit puree · 10 g Key Lime puree · 140 ml soda water · ice
Method: Mix the purees, fill with ice, top with soda water, stir once and serve.
Final result: A refreshing tropical cooler with ripe mango body, passion-fruit aroma and a clean citrus finish.
Blend — Mango Coconut Smoothie
1 smoothie, approximately 350–450 ml
120 g Mango puree · 60 g Banana Mix puree · 150 ml coconut drink · 60 g ice
Method: Blend for 30–40 seconds until creamy and completely smooth.
Final result: A thick, creamy tropical smoothie with natural sweetness and no need for flavoured syrups.
Freeze — mango slush for a slush machine
Approximately 1.06 kg ready mixture at the 20 °Bx target
600 g Mango puree + 56 g sugar + 400 g water
Method: Dissolve the sugar in water, add the puree, mix, chill and process in the slush machine.
Final result: A vivid, smooth mango slush with stable service texture and a clear tropical flavour.
Freeze — mango fruit ice cream for moulds
1 kg mixture, approximately 10 moulds of 100 g
500 g Mango puree + 23 g neutral ice-cream base + 161.6 g sugar + 314.4 g water + 1 g stabilizer
Method: Blend until uniform, fill the moulds and freeze at −18°C for at least 8 hours.
Final result: Smooth mango fruit ice cream with high fruit content and consistent individual portions.
Finish — Mango Passion Coulis
Approximately 250–350 g
150 g Mango puree · 50 g passion fruit puree · 10 g Key Lime puree · 20 ml water
Method: Blend until smooth. Warm for 2–3 minutes if a thicker sauce is required, then cool.
Final result: A bright tropical coulis for cheesecake, yoghurt, pancakes, waffles and ice cream.
One mango pouch across the whole venue
Important storage and freezing workflow
Store unopened below +20°C in a cool, dry place away from direct sunlight. After opening, the confirmed refrigerated guidance is 0–4°C for a maximum of three days. For longer practical use, portion or freeze the pouch immediately. Remove only the required quantity while frozen or slightly softened and return it promptly to the freezer. Avoid fully thawing and repeatedly refreezing the whole pouch.
Combine mango with HealthyBar blenders, slush machines, moulds, Ritual recipes and professional menu development.
| Shipping from | Croatia |
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