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Andros Mango Frozen Puree
Andros Chef Mango Frozen Puree delivers vibrant tropical flavor and a thick, creamy mouthfeel using 100% premium Alphonso mangoes with no artificial colors or preservatives.
Includes GST
Pack weight: 1 kg
Need larger quantities, business pricing or storage guidance? Contact support.
Crafted for pastry chefs, mixologists, and culinary professionals, Andros Chef Mango Frozen Puree utilizes strictly selected, fully-ripe Alphonso mangoes to guarantee an intense, robust taste and bright natural color. High Fruit Content: Contains 90% to 100% real fruit, lightly sweetened with natural cane or beet sugar to maintain the authentic fruit profile. Clean Label: Made without artificial colors, artificial flavors, or preservatives. Texture & Versatility: Features a remarkably rich, thick, and smooth consistency that performs exceptionally well in sorbets, ice creams, mousses, glazes, cocktails, and smoothies. Convenience: Packed in a practical, resealable tub and stored frozen at -18°C (0°F) to preserve fresh taste year-round.
- Selling unit
- Per pack
- Origin
- VN
- GST
- 5.00%
- Availability
- In stock
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Mango Coconut Mousse Verrines
Prep 25 mins
Cook 5 mins
Serves 6
Creamy coconut mousse layered with bright mango purée in elegant dessert glasses.
These tropical verrines pair airy coconut mousse with vivid mango purée for a chilled dessert that looks refined but is easy to portion. The clean layers make them ideal for parties, café displays, or a make-ahead finish to a summer meal.
Ingredients
- 300 g Andros Mango Frozen Purée, thawed
- 250 ml chilled whipping cream
- 200 ml coconut cream
- 50 g icing sugar
- 2 tsp powdered gelatine
- 3 tbsp cold water
- 1 tbsp fresh lime juice
- 2 tbsp toasted desiccated coconut
- Small mango cubes and mint leaves, for garnish
Method
- Bloom the gelatine in the cold water for 5 minutes.
- Warm 80 ml coconut cream, remove from the heat, and stir in the bloomed gelatine until dissolved.
- Whisk in the remaining coconut cream and half the icing sugar, then cool to room temperature.
- Whip the cream to soft peaks and fold it gently into the coconut mixture.
- Mix the mango purée with the remaining icing sugar and lime juice.
- Layer mango purée and coconut mousse alternately in six small glasses.
- Refrigerate for at least 3 hours, then garnish lightly with mango, toasted coconut, and mint.
Storage guidance
- Keep frozen at or below -18°C.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after complete thawing.
- Cook thoroughly before serving where applicable.
Delivery & support
- Delivered in cold-chain conditions where available.
- Please inspect the package promptly on delivery.
- Perishable and frozen items may have limited return eligibility.
- Contact support quickly if you receive a damaged or incorrect item.
- Selling unit
- Per pack
- Pack weight
- 1 kg
- Pack contents
- Pack
- Availability
- In stock
- SKU
- VG-VTM-PUREE-MANGO
- Country of origin
- VN
- Barcode
- 8900000001392