Mango puree, sweetened Thomas Rink

The Alphonso mango, used for this puree, is considered one of the finest mango varieties: aromatic, juicy, firm-fleshed, and fiber-free. It can be eaten fresh in fruit salads or with dairy products. Furthermore, it can be processed in a variety of ways. Mango chutney, an exotically spiced, cooked mango jam served with rice dishes, is a well-known example. Mangos are also excellent for making juice and jam. They contain high amounts of vitamins A, B3, B5, B6, C, and E. Among the minerals and trace elements, copper, manganese, magnesium, and zinc are particularly noteworthy. The fruit is very high in potassium, which gives it a diuretic and fat-reducing effect.