Mango - Freeze-dried Powder Taste Colour 600g - Sosa

Taste Colour Mango: The Tropical Intensity of Freeze-dried Fruit

Produced through freeze-drying — a process that transforms water from a solid to a gaseous state to dehydrate the fruit while fully preserving its flavour, colour and nutrients — this Sosa mango powder stands out for its exceptional composition: 100% freeze-dried mango powder, with no additives or carriers. Specifically designed for applications where liquid intake is problematic, it brings a tropical and vibrant touch to your preparations year-round, regardless of seasonality.

Applications & Creative Possibilities

Thanks to its 100% fruit formulation, this extract integrates across a wide spectrum of professional preparations:

• Chocolate & Fillings: Direct incorporation into ganaches and fillings for an intense tropical note. Pro tip: add 7% cocoa butter to compensate for the natural thickening effect of the powder and restore the desired fluidity.
• Pastry: Ideal for mousses, soufflés and cheesecakes where liquid intake must be strictly limited.
• Ice Cream: Recommended dosage 10% for authentic tropical notes with no added water.
• Jellies & Gelatines: Recommended dosage 7% for optimal hold.
• Biscuits & Cakes: Recommended dosage 15% for even colouring and genuine flavour.

Panier des Chefs Tip: Intensifying the Colour

Freeze-dried mango powder delivers a natural golden yellow hue. To achieve a more vibrant orange tone without altering the aromatic profile, we recommend pairing it with Seasons Natural Orange Colouring - Pavoni Italia — 100% natural, with no impact on flavour.

Recommended Complementary Products

For chocolate aromatisation, we recommend using the Premier Chocolate Refiner & Wet Grinder for optimal incorporation, along with Weiss Cocoa Butter Drops to adjust the fluidity of your chocolate mass.

Technical Specifications

Technical Tip: Freeze-dried mango powder is dispersible in fat-based preparations up to 30%. For optimal infusion, incorporate into your fat base and conche for 2 to 5 hours — you will obtain a fully flavoured fat with intense tropical notes.

Taste Colour Mango in Action

Quick application overview: cheesecake, soufflé, ganache and truffles rolled in freeze-dried mango powder.

Taste Colour Technique — Full Professional Demonstration

See how to introduce colour and flavour into your preparations without adding water: flavoured chocolate bars, praline ganaches, cookies, mint financier, passion fruit saint-honoré. A complete chef demonstration by Sosa, with technical explanations on freeze-drying and its applications in chocolate work, pastry and ice cream.

Video in Spanish — the visuals and techniques speak for themselves for any culinary professional.

Allergens: No specific allergens. May contain traces of nuts, soya, sulphites, egg, milk, mustard, sesame, peanuts, celery.