Frozen fruit coulis : Mango & passion

Frozen fruit coulis : Mango & passion

This coulis is obtained by the strict selection and the blending of ripe fruit varieties harvested by our producers.

It has no preservatives*, artificial colours* or flavours. This coulis has been finely sieved, sweetened with the right quantity of sugar and packaged in our Valence plant (France).

The smooth yet pourable texture of this product is suitable to enhance a panna cotta or for plate decorating.

 

*In accordance with the regluations

Physico chemical characteristics

Depending on methods and equipment used
Brix with the refractometer at 20°C
24° Brix +/- 1
pH with pHmeter at 20°C
3.30 - 3.80
Dry extract for information only (+/- 1,5%)
26.35%

Organoleptic characteristics

Sensory profile

Coulis mangue passion EN

Viscosity

Coulis mangue passion Visco EN

Packaging

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Our pastry basic-preparations

Technique to create emotion
Chefs say that pastry-making is the most precise and demanding of all culinary arts. Temperature, baking time, ingredient proportions, sweet-acid balance, textures, presentation… Mastering basic techniques is the fundamental prerequisite for creative freedom.

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Our ice cream basic-preparations

Fruit ice creams and sorbets, parfaits and frozen yogurts, discover with our Les vergers Boiron ice cream table chart all the basics for making perfect refreshing desserts, made by Meilleurs Ouvriers de France.
To go further, give a try to our online tool to balance sorbet and ice cream recipes.

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Our savoury basic-preparations

Hot or cold sauces, mousses and soups, with Les vergers Boiron cooking table chart, discover what dosing is needed and how to make basic fruit preparations step by step in cooking. 

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Our bar basic-preparations

For you, bartenders and mixologists, Les vergers Boiron has worked with Freddy Diaz, expert mixologist from Miami, Florida, in order to offer you basic preparations and must-make cocktail recipes with our products.

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Your Frozen fruit coulis : Mango & passion based recipes

A selection of recipes made with this product:

 

Dessert plate Marc Balaguer Fabra

Geometric vitrine dessert

by Marc Balaguer Fabra
Dessert plate Martín Lippo

The Flower Garden

by Martín Lippo
Verrines and bite sizes Ollivier Christien

Arlequin glass

by Ollivier Christien