The fruit puree is a combination of fruit pulps: mango, banana, orange and lemon arazá. In the processing of fruit puree there are three important aspects that are taken into account: 1. The selection of fruit: use only good quality fruit to ensure its durability. 2. The optimum ripeness of the fruit for a good flavour. 3. Pasteurisation should not exceed 80° Celsius to maintain the proteins and vitamin qualities of the fruit. After pasteurisation, the puree is packaged in airtight jars previously sterilised. In this preparation, no preservatives or colourings are added. How to use You can eat it accompanying cereal, a yogurt drink or as a snack during the day. Also mango puree can be mixed with water and sugar to obtain a natural fruit juice. In pastry it can be used for preparing pastries and cakes
