Mandarin Orange Puree, Frozen, 1kg

Taste and Flavour of Mandarin Orange Puree!

Mandarin orange puree 100% has a light orange colour and a natural sweetened taste thanks to its Sicilian mandarin oranges. The flavour is refreshing and vibrant, capturing the essence of freshly picked mandarins. Its sweetness is naturally balanced, giving it a smooth and delicate profile without being overwhelming. At the same time, it carries a light sour touch, making it ideal for adding brightness to desserts and beverages. This balance of sweet and tangy notes makes the puree versatile, suitable for both sweet and savoury applications. Whether blended into a sorbet, folded into a mousse, or stirred into a cocktail, this frozen puree provides a refined and elegant citrus taste that elevates any dish.

Cooking Suggestions: How to Use Mandarin Orange Puree

• Fruit Mousse – Adds a silky, citrus-forward flavour that brightens creamy textures.
• Cake Inserts – Works perfectly as a vibrant filling to balance sweet sponge layers.
• Ganache Truffle – Brings a zesty twist that cuts through rich chocolate.
• Sorbet – Creates a refreshing, palate-cleansing dessert.
• Pâte de Fruit – Highlights its natural sweetness in a chewy, fruity confection.
• Cocktails – Infuses drinks with a fresh and tangy citrus accent.

Serving suggestions: What to Pair Mandarin Orange Puree With?

• Dark Chocolate – Contrasts the bitterness of cocoa with natural mandarin sweetness.
• Vanilla Cream – Balances smooth, creamy flavours with a citrus lift.
• Seafood – Enhances fish and shellfish with a refreshing citrus note.
• Yoghurt or Panna Cotta – Adds a bright, fruity topping to creamy bases.
• Sparkling Wine or Champagne – Complements bubbles with refined citrus freshness.

Origin: France

Weight: 1kg

Ingredients: Frozen, 100% mandarin orange

Storage: Keep frozen (-18°C, 0°F).

Shelf life: For the best before, please see the packing details. Use within 5 days from defrosting at +2/4°C (35/39°F). Do not refreeze a defrosted product.

Cooking suggestions: Blending into fruit mouse, adding to cakes, ganache truffles, sorbets and cocktails.

Serving suggestion: Pair with dark chocolate, vanilla cream, seafood, yoghurt or panna cotta. Serve with sparkling wine or champagne.