Caramanfruit Mandarin Puree

The Spanish mandarin — a choice that makes sense

Spain is Europe's leading producer of mandarins, and the Mediterranean varieties are renowned for their natural sweetness and intense aroma. These are fruits harvested at peak ripeness, where the sun and soil truly work their magic—and you can taste it in the puree. At 94.1% fruit, there's no hiding anything: the quality of the fruit speaks for itself.

What the mandarin offers that other citrus fruits don't have

Lemon cuts through, orange provides structure, grapefruit adds a jolt. Mandarin, on the other hand, envelops. It's sweeter, rounder, with a floral note that orange lacks. In a dish, it brings warmth without being overpowering—it's the citrus fruit of indulgence, not acidity.

Here are some ideas for using it right away:

• A light and golden mandarin mousse for individual desserts or a Christmas log that's a change from the traditional one
• A mandarin insert in a milk chocolate or dark chocolate entremet — a classic combination revisited
• Mandarin curd to fill tarts, macarons or Sunday crepes
• A mandarin sorbet with a silky texture, with a dash of lemon juice to brighten things up.
• A mirror glaze tinted naturally thanks to the beautiful orange color of the purée.
• A festive cocktail or mocktail with mandarin puree, ginger beer, and a few mint leaves

The 1-liter doypack: practical, resealable, and freezable.

The resealable lid of the doypack allows you to measure out exactly what you need and store the rest in the fridge. Any excess freezes perfectly into small cubes in an ice cube tray—ready-to-use portions, without having to defrost the entire liter for each recipe.

What you have in the doypack

• 94.1% mandarin juice and pulp
• Fruit origin: Spain
• Origin of finished product: France
• No additives — just fruit and sugar
• 1-liter format, doypack with resealable cap
• Can be freezed into pellets for portioned use

Ingredients: Mandarin juice and pulp 94.1%, sugar