CRUNCHY COATINGS MANGO
Anhydrous mango coating with mango pieces and crunchy inclusions.
Perfect for glazing negative (-18°C) and positive (+4°C) pastry preparations such as gelato sticks and cakes, parfaits, mousses and Bavarian creams.
Thanks to its texture, it evenly coats the entire dessert and perfectly accompanies the cut, without forming cracks.
