Mango puree

Mango puree is made from the flesh of ripe mangoes, a tropical stone fruit native to South Asia. The fruit is typically peeled, pitted, and then blended or processed into a smooth, thick liquid or paste. It retains much of the fruit's natural flavour, colour, and nutritional content.

Manufacturers use mango puree primarily for its intense fruit flavour, natural sweetness, and vibrant colour. It is commonly added to yogurts, smoothies, fruit juices, desserts, and sauces to impart a distinct mango taste and texture. It can also contribute to the overall fruit content of a product.

Mango puree is a food ingredient, not a food additive, and is not assigned an E-number. It is a source of natural sugars, vitamins, and fibre. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific limits for fruit purees as part of a balanced diet. While generally considered safe, like all foods, excessive consumption of products high in natural sugars could contribute to overall sugar intake.