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HealthyBar Mango Fruit Puree — 1 kg
A practical ambient fruit puree for repeatable drinks, smoothies, slush, fruit ice cream and desserts.
100% fruit · no added sugar · 1 kg resealable doypack · 6 × 1 kg carton
Best for
smoothies, slush, ice pops, coulis and tropical drinks
Best paired with
passion fruit, lime, coconut, ginger and chilli
Flavour character
Ripe, full, juicy and naturally sweet
Adds body, a creamy texture and natural sweetness.
Ingredients
Mango
100% mango.
Pour · Blend · Freeze · Finish
Complete recipes and clear final results
Each application includes quantities, preparation and the final result. Freeze is split into slush for a slush machine and fruit ice cream for moulds.
Pour — complete drink recipe
Mango Passion Cooler
Yield: 1 drink, approximately 250–300 ml
Ingredients: 60 g Mango puree · 30 g passion fruit puree · 10 g Key Lime puree · 140 ml soda water · ice as needed
Preparation: Add the puree and all non-carbonated ingredients to a shaker or tall glass and mix until smooth. Fill with ice, top with the carbonated ingredient, stir once and serve.
Final result: a refreshing single-serve drink with a ripe, full, juicy and naturally sweet profile and a clean, drinkable texture.
Blend — complete smoothie or bowl recipe
Mango Coconut Smoothie
Yield: 1 smoothie or bowl, approximately 350–450 ml
Ingredients: 120 g Mango puree · 60 g Banana Mix puree · 150 ml coconut drink · 60 g ice
Preparation: Place all ingredients in a blender and blend for 30–40 seconds until completely smooth. Pour into a glass and serve immediately.
Final result: a smooth, creamy drink with a ripe, full, juicy and naturally sweet fruit profile.
Freeze — two different frozen results
Slush for a slush machine
Yield: approximately 1.06 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine
Ingredients: 600 g Mango puree + 56 g sugar + 400 g water.
Preparation: Dissolve the calculated sugar in the water, add the puree and mix until completely uniform. Chill the mixture, pour it into a slush machine and run until a fine, spoonable frozen texture is reached.
Final result: approximately 1.06 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine.
Freeze — two different frozen results
Fruit ice cream for moulds
Yield: 1 kg mixture, approximately 10 moulds of 100 g
Ingredients: 500 g Mango puree + 23 g ice-cream neutral base + 161.6 g sugar + 314.4 g water + 1 g stabilizer.
Preparation: Mix the sugar with the ice-cream neutral base, add the water and puree, then blend in the stabilizer until completely smooth. Pour into moulds and freeze at −18°C for at least 8 hours.
Final result: 1 kg of smooth fruit ice-cream mixture for moulds, giving approximately 10 portions of 100 g.
Finish — completed topping, sauce or spread
Mango Passion Coulis
Yield: approximately 250–350 g
Ingredients: 150 g Mango puree · 50 g passion fruit puree · 10 g Key Lime puree · 20 ml water
Preparation: Blend all ingredients until smooth. Warm gently for 2–3 minutes if you want a slightly thicker texture, then cool.
Final result: a bright tropical coulis for cheesecake, yoghurt, pancakes and ice cream.
Pack and storage
1 kg resealable doypack · 6 × 1 kg carton
Store the unopened pouch in a cool, dry place away from direct sunlight, below +20°C. The supplier’s confirmed refrigerated guidance after opening is 0–4°C for a maximum of three days.
Important freezing hint for home users and bars
Important freezing hint for home users and bars
For longer practical use after opening, freeze the pouch or portion it and freeze immediately. While the puree is still frozen or only slightly softened, squeeze or cut off the amount you need and return it promptly to the freezer. Do not allow the whole pouch to thaw and do not repeatedly thaw and refreeze it.
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