profile:
Golden mango flavor lands first, then the texture follows: semi-candied mango cubes suspended in a glossy paste that stays creamy in the cold. Mango marbling paste with fruit pieces for gelato creates visible, fruit-forward ribbons in tubs and cups without stiffening at service temperature. For entremets and semifreddo logs, mango marbling paste with fruit pieces for gelato layers cleanly as a swirl, vein, or insert, keeping a soft cut straight from the freezer. In plated formats, mango marbling paste with fruit pieces for gelato brings contrast against vanilla, coconut, caramel, and dairy-rich bases. For pastry work that needs repeatable structure, mango marbling paste with fruit pieces for gelato doubles as a finishing accent, a filling pocket, or a decorative crown.
Cold-use ingredient by design; not suitable for cooking or baking due to boiling at oven temperatures.

features:
Built for professional production where appearance matters as much as flavor. The paste stays fluid and workable even at low temperatures, supporting fast variegation and clean portioning. Mango pieces add texture that reads premium on the spoon and on the cut, while consistent viscosity helps standardize output across stations and branches.

specifications:
Use for variegating ice cream in containers and cups, and for filling and decorating cakes and semifreddos. Particularly suited to yogurt-based ice cream applications. Composition includes 15% mango puree and 10% mango cubes. Product information: gluten-free. Storage: store in a cool and dry place. Allergen declaration: manufactured in a facility where milk and products with wheat, soy, and peanut are present.

relevance:
Current dessert trends favor visible fruit pieces, “real-fruit” textures, and bright tropical profiles that balance rich bases while staying photogenic. Mango marbling paste with fruit pieces for gelato answers that demand with stable cold flow, clear fruit identity, and ready-to-use consistency for high-volume kitchens. Common recipes include: yogurt gelato with mango ripple and mango cubes; vanilla semifreddo slices with mango vein and toasted coconut crumble; mango-filled mousse entremet finished with a glossy fruit ribbon. One beverage application: a mango yogurt shake finished with a thin mango swirl for aroma and visual signature.

markets:
Made for gelato makers, pastry teams, bakeries, hotels, commissaries, chain restaurants, and concept cafés. Ideal for central kitchens producing variegated tubs, dessert bars plating quenelles to order, and pastry labs assembling semifreddo logs, chilled cakes, and plated desserts with repeatable inserts.

TOP Creamery supports professional kitchens with dependable sourcing, innovation-driven ingredient curation, and solutions built for consistency. Choose Fabbri 1905 Mango with Fruit Pieces Gluten-Free Marbling-Filling Paste 4.5kg for mango ripples that stay fluid in the cold, then connect with TOP Creamery for application guidance and menu-building support.