Ravifruit Frozen Mango Puree: the professional fruit base
Ravifruit Frozen Mango Puree is a ready-to-use fruit base made of 90% mango pulp and 10% sugar, with no colourings and no preservatives. Each 1 kg tray delivers the colour, texture and aroma of mango harvested at full ripeness, finely sieved and deep-frozen to lock in freshness. Sold in cartons of 5 trays (5 kg), it gives pastry chefs, gelato makers and bartenders a constant, seasonless mango supply all year round.
What is a frozen fruit puree
A frozen fruit puree is fruit pulp that has been sorted, refined and sieved, then deep-frozen to preserve its organoleptic profile without preservatives. Compared with fresh fruit, it eliminates waste, peeling time and seasonal quality swings: every batch has the same colour, sugar balance and flavour intensity, which is essential for consistent recipes in professional pastry and gelato work.
The producer: Ravifruit, French fruit expertise since 1981
Founded in 1981 in Anneyron, in the Drôme department of south-eastern France, Ravifruit is one of the reference fruit-processing houses for haute pâtisserie and gelato. The company pioneered the category: in 1988 it created the first ready-to-use fruit coulis, followed in 1991 by ambient pasteurised fruit purees. Today Ravifruit is part of the IRCA Group and supplies pastry and ice cream professionals worldwide.
Organoleptic profile
Intense yellow-orange colour, smooth and velvety texture, sweet tropical aroma with the typical note of ripe mango. The 90/10 fruit-to-sugar ratio keeps the taste authentic: the sweetness supports the fruit instead of covering it.
Technical specifications
- Composition: mango 90%, sugar 10%
- Format: 1 kg plastic tray with lid, carton of 5 trays (5 kg)
- Storage: -18 °C; after thawing keep at 0-4 °C and never refreeze
- Preparation: thaw in the refrigerator at 0-4 °C and use without cooking
- EAN: 3276188038006 — made in France
Professional uses
Mango sorbet and gelato: use the puree as the fruit base of the mix, adjusting the syrup to account for the 10% sugar already in the puree. Mousses, bavarois and charlottes: fold the thawed puree into whipped cream or Italian meringue. Gelée inserts and mirror glazes for modern entremets. Coulis and plate decoration straight from the tray. Tropical cocktails and smoothies behind the bar.
Pairings
Mango pairs naturally with passion fruit, lime, coconut, white chocolate and mascarpone. Combine it with whipped cream for a quick mango chantilly, or layer it with sponge and mascarpone cream for an exotic twist on classic Italian desserts.
LAPA delivery and logistics
B2B and B2C frozen delivery at -18 °C from the LAPA warehouse in Embrach (Zurich). Certified isothermal vehicles serve Zurich, Winterthur, Uster, Dübendorf, Aargau, St. Gallen, Lucerne and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain regions (Chur, Davos) shipping within 24-48 hours with certified food-grade partner couriers (Swiss Post, Planzer, Galliker) and insulated dry-ice packaging. No thawing during transport, HACCP temperature log included.
Who is it for
Designed for pastry labs, gelato and sorbet makers, hotels, restaurants, catering services, cocktail bars and Italian delicatessens that want tropical fruit quality without seasonal compromise. Also available to private customers who love professional-grade ingredients.
