Profile
Pastel orange, turning dahlia yellow when worked. Lush notes of Alphonso flesh, melon rind, and soft coconut. As mango syrup for pastry, it moistens sponge, perfumes mousseline, and balances cacao. As mango syrup for gelato, it threads bright fruit through base mixes, semifreddo, and parfait inserts without dulling during hardening.

Features
Gluten-free, high-strength fruit content with controlled viscosity. Compared to generic fruit sweeteners, mango syrup for pastry yields longer aromatic persistence, clean slice lines in entremets, and reduced purge; mango syrup for gelato resists crystallization, keeps variegati glossy, and holds definition in display.

Specifications
Built for fine dining passes, patisserie benches, bakery production, and frozen dessert labs. Mango syrup for pastry integrates into pâte à bombe, diplomat creams, mirror glazes, laminated-dough fillings, tart nappage, and macaron ganache. Mango syrup for gelato folds into crema and sorbetti bases, ripple streaks, granita ribbons, and pops molds—scaling from R&D tubs to commissary batches with unchanged ratios.

Relevance
Aligned with tropical-forward menus, clean-label cues, and signature dessert programs. Three core recipes: chocolate–mango entremet with almond croustillant; Alphonso ripple gelato with lime zest; coconut panna cotta with mango gelée; plus one beverage: iced mango latte for cross-service synergy. In practice, mango syrup for pastry and mango syrup for gelato standardize flavor while shortening prep. Chefs gain menu-ready brightness year-round.

Markets
For chefs, pastry teams, gelatieri, bakeries, hotels, commissaries, chain restaurants, and concept cafés—ideal for tasting menus, retail entremets, banquet platings, and seasonal gelato rotations.

Distributed by TOP Creamery—precision ingredients, chef-minded support, and scalable supply. Choose TOP for craftsmanship, innovation, and tailored solutions; brief the team to trial mango syrup for pastry alongside mango syrup for gelato in the next development run.