Mango fruit paste

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Description

A very old method for preserving fruit flesh.

When cooking, water evaporates and aromas are concentrated, adding indulgence and a candied flavor.

Check the cooking with the refractometer to monitor the amount of dry matter and therefore water remaining in the product to ensure its conservation and texture.

Suggested uses

  • Chocolate-making
  • Confectionery

Overall composition

Fruit purée
50%
Sugar
42.2%
Glucose syrup DE 38/40
5%
Citric acid solution (50/50)
1.8%
Yellow Pectin
1%
Overall composition
100%
Fruit purée
Sugar
Glucose syrup DE 38/40
Citric acid solution (50/50)
Yellow Pectin
passion adamance Ombre produit

Fruit purée used

Kesar and Alphonso Mango

Tasting temperature

Iced ,
Room temperature

Ways of consuming

On site ,
Takeaway

Strenghts

Usual process and recipe ,
Plant-based recipe

Composition
1000 g
100%
Yellow pectin
10 g
1%
Sugar
50 g
5%
Mango purée
500 g
50%
Sugar
372 g
37.2%
Glucose syrup DE 38/40
50 g
5%
Citric acid solution (50/50)
18 g
1.8%

Technique

Combine the pectin and the smaller amount of caster sugar, then pour the mixture over the mango purée at 40°F (4°C).

Bring to a boil while stirring all the time. Next, sprinkle in the second portion of sugar, bring back to a boil, then add the glucose syrup.

Cook until it reaches 74°Brix, or about 220°F/105°C.

Add the acid solution, mix and then pour out immediately.

Trick

Cool to approx. 75°F (25°C) before measuring with a refractometer, as the temperature can affect the result.

Favoris

Mango fruit paste

PLANT-BASED

50%
Fruit purée
47%
Added sugar
Ingredients
Mango purée, Sugar, Glucose syrup DE 38/40, Citric acid solution (50/50), Yellow pectin
Snowflake
Freezable