par Alexis BEAUFILS
*within the quantification limits detailed in the Les vergers Boiron specifications.
*contains naturally occurring sugar
List of selected origins : India
Sales unit : 6 x 1 kg tray / 1 x 10 kg bucket
Palletizing :
6 x 1 kg: 1 pallet of 128 cases (768 x 1 kg) ; 1 x 10 kg: 1 pallet of 56 buckets (56 x 10 kg)
For the US market : 6 x 1 kg: 1 pallet of 140 cases (840 x 1 kg) ; 1 x 10 kg: 1 pallet of 64 buckets (64 x 10 kg)
Brix : 19° +/-2°B
The mango puree from Les vergers Boiron is a unique blend of two complementary varieties: Alphonso and Kesar, grown in the western part of India. The fruits are hand-harvested and then finish ripening under straw, where the prevailing heat promotes the development of aromas. They are then individually selected when the desired level of maturity is reached.
The Alphonso is known for its balance and aromatic richness. The Kesar naturally enhances the sweet flavor and adds a spicy note.
Bright yellow/orange, like the color of saffron, which is called Kesar in Hindi.
In order to maintain all the sensory qualities of our fruit puree, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F.
To unmold or cut your frozen fruit puree easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal.
Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
Before unfreeze -18 Degree Celsius
Mango 100%.
New in 2025 : a bio-based material and modernized packaging
Les vergers Boiron offers many ideas for preparing tasty pastries, ice creams and drinks.
Flavours to match
No other product can be combined with this one.
Our recipes with Frozen puree without added sugar Mango
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Fruitologie®, created in our workshops in 2019, is the discipline we have trademarked, dedicated to the study of fruit and its transformation into fruit purée. It is based on sensory analysis, a science that uses the human being as a “measuring tool”. Product characteristics are assessed using the 5 senses. Sensory analysis enables us to better understand consumers, so we can create products that meet their expectations. It’s also a great creative support tool for gastronomy professionals!
For the past 80 years, we have made social, human and environmental responsibility our core concerns. Aware of our impact on the agricultural and food transition, we have chosen to accelerate our approach and structure our roadmap. At Les vergers Boiron, we are driven by a strong desire to move from “raison d’être” to “raison d’agir”. This is why we have developed a solid and ambitious CSR program, involving all our stakeholders.
Find answers to the most frequently asked questions about our frozen mango puree including its ingredients, storage requirements, culinary applications, and best practices for use.
Guided by our partner chefs who never cease to innovate, we create exceptional fruit solutions that gastronomy professionals sublimate through their creations. We are committed to sharing this know-how and creativity to inspire professionals the world over, and to create special moments of conviviality.