Mango fruit powder, 30 g

Mango fruit powder, 30 g

This is a natural alternative to fresh mangoes. This fruit powder can be used to make very aromatic and natural-tasting cakes, macarons, chocolates, smoothies and desserts. The fruit powder is also suitable for adding to shakes, mueslis, chocolate bars, ice creams, sorbets and yogurts. The mango fruit powder is ideal for making fillings for cakes. It can also be used as a supplement to fresh mangoes, whereby the powder spreads nicely and also guarantees good color mixing. For macarons, the fruit powder can be used as an addition to the shell or filling, giving them a 100% natural color and an extremely delicate mango flavor. It can also be used to flavor butter creams. But even if you make your own chocolates, this fruit powder is an ingredient you won't want to do without. This fruit powder can be added to the praline filling to create a fresh, natural mango flavor. The fruit often doesn't taste strong enough in chocolate. By adding the mango fruit powder to a fruit ganache, it provides a natural and intense mango fruit flavor. Of course, the fruit powder can also be used directly in its pure form as a decoration. Truffles or Easter eggs can be decorated in a natural way. Simply coat the truffles or Easter eggs with chocolate and dip them in the fruit powder to create beautifully colored truffles or Easter eggs. Even classic chocolate bars or chocolate figures can be given new colors and flavors by using fruit powder. Simply add some fruit powder to the tempered white couverture and you have a colorful and fruity chocolate creation. The fruit powder can also be used to make fillings or decorations for desserts or to make a fresh smoothie. The fruit powder is also perfect for making ice creams and sorbets. The fruit powder is made from freeze-dried fruit, completely naturally and without the addition of artificial substances. It is therefore a good and natural method if the fruit in question is not in season or only very little is needed. This is because the shelf life of the fruit powder is significantly longer than that of fresh mangoes. In addition, only ripe mangoes are used in the production of the fruit powder, exactly at the optimum point for an intense flavor. The fruit powder can therefore also be used as an aromatic support for slightly less intense mangoes. When storing the fruit powder, care must be taken to ensure that it is sealed airtight so that the fruit powder does not absorb moisture and clump together.