Mango puree, sugared Thomas Rink

The Alphonso mango used for this puree is considered one of the best mango varieties, aromatic, juicy, firm and fiber free. It can be eaten fresh in fruit salads or dairy products. In addition, they can also be further processed in many ways. Well-known is the mango chutney, an exotic seasoned, boiled mango jam, which is served with rice dishes. They are also good for juice and jam production. The mango has large amounts of vitamins A, B3, B5, B6, C and E. The minerals and trace elements are especially copper, manganese, magnesium and zinc. The fruit is very high potassium content, which makes it dehydrating and degreasing.