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SICOLY uses organic Alphonso mangos grown in India. These mangos are exceptional in flavor, and have a very sweet taste. They’re creamy and pulpy in texture, and are selected at optimal ripeness. They go through specific processes in the SICOLY facilities in France to preserve their taste, texture, and color. It’s authentic in both aroma and flavor.
SICOLY has succeeded in taking out all the effort and hassle of picking fresh mangos, peeling them, cutting them up, and all that preparation before you could even use them. This Alphonso Mango Frozen Fruit Puree gives you delicious and consistently high-quality mango, ready to use for cakes, frostings, fillings, glazes, marinades and sauces. You can also use it for ice cream and sorbets. If you’re more into confectionery, this is perfect for filling chocolates, and making candies.
SICOLY means Sica des Coteaux du Lyonnais, and was created in 1962 by a cooperative of fruit producers in France. It’s located in the North of the Rhône Valley with 570 hectares of orchards. SICOLY pioneered the frozen fruit puree trend in 1979, and their puree is regularly used by chefs and restaurants around the world. It’s also used by Ecole Nationale Supérieure de Pâttiserie, which is run by Alain Ducasse, the only living chef with the most Michelin Stars at 21 stars. It’s the leading vocational school for pastry, bakery, confectionery, chocolate, and ice cream arts in France and the world.
Store your fruit puree in the freezer. When ready to use, defrost in the refrigerator for 24 to 48 hours. Do not re-freeze; once defrosted, keep in the coldest part of your refrigerator (2 to 4C). Use within 15 days.