Freeze-dried mango powder 250 g
incl. VAT plus shipping
- 100 % mango fruit powder
- Perfect for smoothies, bowls and shakes
- No added sugar
- High fibre content (9.2 g/100 g)
- Easy to portion
In stock.
Delivery time: appr. 3-4 work days
Everything at a glance Freeze-dried mango powder 250 g
Mango lassi, mango ice-cream or a mango milkshake full of cream? With our freeze-dried, unsweetened mango powder, you can enjoy the tropical pleasures of ripe mango all through the year! The orange coloured powder adds a special touch to your desserts and drinks and gives you a tropical vacation feeling. Buy our mango powder now!
Enjoy KoRo's fruit powders
If you love mango, you will find a lot of tasty products in our shop, including Gepuffte Mango, getrocknete Mango and our creamy Mango-Curry-Aufstrich.
Our diverse powdered fruits will also enchant you, with everything from raspberry powder, peach powder, pineapple powder, strawberry powder, rose hip powder, acerola powder, açaí powder as well as extravagant reishi powder, chaga powder, baobab powder and ashwagandha powder. Simply browse through our selection and find your personal favourite!
Using freeze-dried mango powder
You can easily mix our mango powder into your yogurt, create Indian lassi or refine your muesli with it. It is also a great ingredient for milkshakes and protein shakes, porridge, pralines and energy balls as well as smoothies and smoothie bowls. If you like to bake, you can use it to add a tropical note to your cakes! Mango powder can also be used for cooking, for example to upgrade a curry. And another great idea: make some ice cream with our ice cream machine for the perfect summer mango treat!
Buy KoRo's fruity mango powder
Orange, fruity and delicious: our freeze-dried mangoes in powder version. The fruit powder made from 100 % mango enriches your smoothie bowls and waffles as well as home made chocolate. Get our freeze-dried mango powder now!
| Average nutritional values | per 100 g |
|---|---|
| Energy (in kj/kcal) | 1385 / 323 |
| Fat | 2,4 g |
| of which Saturates | 0,5 g |
| Carbohydrate | 67 g |
| of which Sugars | 67 g |
| Fibre | 9,2 g |
| Protein | 3,2 g |
| Salt | 0,07 g |
| Order number | PULVER_004 |
| Origin | China, Ghana, Peru, India, Mexico, Vietnam |
| Content | 0.25 kg |
| Brand | KoRo |
| EAN | 4260335839379 |
| Data sheet For technical reasons, the data may differ. For specific questions, please contact our customer support. | Specification |
| Nutrition traces | Nutrition traces |
| Shipping | Delivery time outside of Germany |
| Company | KoRo Handels GmbH Koppenplatz 9, 10115 Berlin |
| Storage | Please store in a cool and dry place, protected from heat. |
| Ingredients | 100% freeze-dried mango powder |
| Cross-contamination Cross-contamination is the unwanted transfer of contamination from a product to another. This can occur when residues of other food are present in the production plant, for example. This notice is mainly directed at allergy sufferers. According to consumer associations, foods that are unintentionally cross-contaminated with animal products are still considered vegan. | May contain traces of GLUTEN, SOY, PEANUTS, NUTS and SESAME. |
| Sales name | Freeze-dried mango powder |
| Press & retailer | White background image |
The KoRo price chart Freeze-dried mango powder 250 g
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What is the KoRo price chart?
In this chart, you can see the price per base unit (mainly 100g). In addition, you will learn the reason for a price reduction or increase by clicking on the information circles. -
Why is the price fluctuating?
Most annual product crops have an impact on the relationship between supply and demand in the market. In the event of a bad harvest, we must also pay a higher price for raw materials. Due to the strong impact of external factors such as wind, weather, climate and natural events on the harvest, we are refusing long-term cross-harvest contracts with our producers. -
Why are we communicating price changes at KoRo?
Open communication is very important to us and therefore part of our vision. For this reason, we would like to keep you informed of the evolution of our prices. Thus, the KoRo price chart provides a transparent overview of the evolution of the products prices over time.
Freeze-dried mango powder 250 g Get inspired
What do the others say? Freeze-dried mango powder 250 g
Good but expensive
Very tasty! Unfortunately also very expensive. I therefore use it very sparingly. So far on bread, and on the homemade Christmas 🍫. Cake and cake topping is yet to be tried. Super also to the children vitamins to jubeln under
Nice product
Very satisfied with this product. Perfect for making milk shakes but also a great mango cheesecake (gluten free and vegan).
For those who are interested, here is my recipe inspired by this powder:
Vegan Mango Passion Cheesecake Gluten Free
Serves 8 (springform pan)
For the base: 1 pack of gluten-free coconut or specula cookies - 35g of grated coconut - 6 tablespoons of coconut oil (try with a few dates)
or 50g whole almonds soaked for 4h - 80g pitted dates - 40g granola - 1 tbsp coconut oil
For the coconut cream: 200g of coconut milk - 400g of silken tofu - 70g of light cane sugar - 1 level tablespoon of cornstarch - 1.5 teaspoons of agar-agar - 1 tablespoon of coconut oil - teaspoon of liquid vanilla - 4 tablespoons of KoRO mango powder + ½ mango cut into pieces
For decoration :) - ½ ripe mango - ½ tsp agar - 2 passion fruits - 1 lime
Break the biscuits into pieces and place in the bowl of a blender with the shredded coconut and melted coconut oil. Blend (not too finely). Press the dough evenly into the bottom and up the sides of the pan. Place in the fridge.
Prepare the coconut cream: Mix the coconut milk with the tofu, sugar, cornstarch and grated coconut. Pour into a saucepan. Add the agar-agar and mix. Bring to a simmer and let simmer for 20 seconds. Let cool for 5 minutes, then add the mango powder and ½ mango cut into pieces. Pour over the pie crust. Let cool, then wrap and place in the refrigerator for at least 2 hours.
Zest the lime (set aside). Make the mango/passion coulis: in a saucepan, mix the agar-agar with ½ glass of water. Bring to a simmer and let simmer for 20 seconds. Let cool for 5 minutes then blend with the ½ mango and lime juice. Add the 2 passion fruits to the coulis (sweeten if necessary). Put on the coconut cream. Film and place in the fridge for at least 4 hours (up to 8 hours).
Highly recommended
Was my first test. Must say I'm surprised how good that tastes. Initially, still a little gravelly. But when it has mixed well with the kefir, it tastes great. A delicious mango lassi. I recommend it. Since I will probably have to try more flavors.
Well, not exactly the rage.
Have for half a cup of milk 2 teaspoons of mango powder pure, tastes of mango, but has a funny aftertaste.
Since I'd rather stay with the fresh mango.
Hello Elke, thank you for your feedback. We are very sorry that you are not satisfied with the mango powder. We will check your concern internally and with our supplier. You are welcome to contact our customer service so that they can suggest a solution. Kind regards, your KoRo Team :)
Superpulver , supermango
So far not much done with it except to give my protein shakes with it taste, has a pleasant intense mango flavor
Tastefully I find the strawberry powder and
Taste I find the strawberry powder and raspberry powder is clearly more intense but probably also a matter of taste. Very cool that now even less packaging material is used and the packages are significantly smaller for the same amount
Good mango powder (not super fine but the
Good mango powder (not super fine but that's ok) but you should not expect a mango flavor explosion. Do it like times in my salad dressing! For a natural sweetness and fruitiness. (Draws liquid)
Perfect for sauces, gives a fresh, fruity
Perfect for sauces, gives a fresh fruity twist
Ingenious for yogurt
Ingenious for yogurt
Not yet tasted but it already looks
Not yet tasted but it already looks very tasty and smells aromatic of mango.
Gladly again!
1-2 teaspoons are enough for 200 ml Mango-Lhassi.
Taste good, price-performance ratio good.
Super invention (for me)
Super tasty
Finally no more pieces in the smoothie
But you have to mix at least 1 min
Everything tastes great.
A mango bowl with almond puree and for dessert chocolate rice wafers from KoRo, very tasty :)
A happy customer says
Nice product
Very satisfied with this product. Perfect for making milk shakes but also a great mango cheesecake (gluten free and vegan).
For those who are interested, here is my recipe inspired by this powder:
Vegan Mango Passion Cheesecake Gluten Free
Serves 8 (springform pan)
For the base: 1 pack of gluten-free coconut or specula cookies - 35g of grated coconut - 6 tablespoons of coconut oil (try with a few dates)
or 50g whole almonds soaked for 4h - 80g pitted dates - 40g granola - 1 tbsp coconut oil
For the coconut cream: 200g of coconut milk - 400g of silken tofu - 70g of light cane sugar - 1 level tablespoon of cornstarch - 1.5 teaspoons of agar-agar - 1 tablespoon of coconut oil - teaspoon of liquid vanilla - 4 tablespoons of KoRO mango powder + ½ mango cut into pieces
For decoration :) - ½ ripe mango - ½ tsp agar - 2 passion fruits - 1 lime
Break the biscuits into pieces and place in the bowl of a blender with the shredded coconut and melted coconut oil. Blend (not too finely). Press the dough evenly into the bottom and up the sides of the pan. Place in the fridge.
Prepare the coconut cream: Mix the coconut milk with the tofu, sugar, cornstarch and grated coconut. Pour into a saucepan. Add the agar-agar and mix. Bring to a simmer and let simmer for 20 seconds. Let cool for 5 minutes, then add the mango powder and ½ mango cut into pieces. Pour over the pie crust. Let cool, then wrap and place in the refrigerator for at least 2 hours.
Zest the lime (set aside). Make the mango/passion coulis: in a saucepan, mix the agar-agar with ½ glass of water. Bring to a simmer and let simmer for 20 seconds. Let cool for 5 minutes then blend with the ½ mango and lime juice. Add the 2 passion fruits to the coulis (sweeten if necessary). Put on the coconut cream. Film and place in the fridge for at least 4 hours (up to 8 hours).
A critical customer says
Well, not exactly the rage.
Have for half a cup of milk 2 teaspoons of mango powder pure, tastes of mango, but has a funny aftertaste.
Since I'd rather stay with the fresh mango.
Hello Elke, thank you for your feedback. We are very sorry that you are not satisfied with the mango powder. We will check your concern internally and with our supplier. You are welcome to contact our customer service so that they can suggest a solution. Kind regards, your KoRo Team :)
All the reviews "Freeze-dried mango powder 250 g"
Good but expensive
Very tasty! Unfortunately also very expensive. I therefore use it very sparingly. So far on bread, and on the homemade Christmas 🍫. Cake and cake topping is yet to be tried. Super also to the children vitamins to jubeln under
Nice product
Very satisfied with this product. Perfect for making milk shakes but also a great mango cheesecake (gluten free and vegan).
For those who are interested, here is my recipe inspired by this powder:
Vegan Mango Passion Cheesecake Gluten Free
Serves 8 (springform pan)
For the base: 1 pack of gluten-free coconut or specula cookies - 35g of grated coconut - 6 tablespoons of coconut oil (try with a few dates)
or 50g whole almonds soaked for 4h - 80g pitted dates - 40g granola - 1 tbsp coconut oil
For the coconut cream: 200g of coconut milk - 400g of silken tofu - 70g of light cane sugar - 1 level tablespoon of cornstarch - 1.5 teaspoons of agar-agar - 1 tablespoon of coconut oil - teaspoon of liquid vanilla - 4 tablespoons of KoRO mango powder + ½ mango cut into pieces
For decoration :) - ½ ripe mango - ½ tsp agar - 2 passion fruits - 1 lime
Break the biscuits into pieces and place in the bowl of a blender with the shredded coconut and melted coconut oil. Blend (not too finely). Press the dough evenly into the bottom and up the sides of the pan. Place in the fridge.
Prepare the coconut cream: Mix the coconut milk with the tofu, sugar, cornstarch and grated coconut. Pour into a saucepan. Add the agar-agar and mix. Bring to a simmer and let simmer for 20 seconds. Let cool for 5 minutes, then add the mango powder and ½ mango cut into pieces. Pour over the pie crust. Let cool, then wrap and place in the refrigerator for at least 2 hours.
Zest the lime (set aside). Make the mango/passion coulis: in a saucepan, mix the agar-agar with ½ glass of water. Bring to a simmer and let simmer for 20 seconds. Let cool for 5 minutes then blend with the ½ mango and lime juice. Add the 2 passion fruits to the coulis (sweeten if necessary). Put on the coconut cream. Film and place in the fridge for at least 4 hours (up to 8 hours).
Highly recommended
Was my first test. Must say I'm surprised how good that tastes. Initially, still a little gravelly. But when it has mixed well with the kefir, it tastes great. A delicious mango lassi. I recommend it. Since I will probably have to try more flavors.
Well, not exactly the rage.
Have for half a cup of milk 2 teaspoons of mango powder pure, tastes of mango, but has a funny aftertaste.
Since I'd rather stay with the fresh mango.
Hello Elke, thank you for your feedback. We are very sorry that you are not satisfied with the mango powder. We will check your concern internally and with our supplier. You are welcome to contact our customer service so that they can suggest a solution. Kind regards, your KoRo Team :)
Delicious
Delicious
incl. VAT plus shipping costs
incl. VAT plus shipping costs
incl. VAT plus shipping costs
