Mango
Elenka product code 446N
A mango paste made by processing selected mangoes, in the natural-colourings version of the code. Mango is the flavour Australian customers hold the highest reference standard for, which makes this both the easiest fruit to sell and the hardest to satisfy.
Specification sheets are supplied to trade customers on request.
About Mango
Mango is the hardest fruit to sell in Australia and the easiest to sell badly. Customers here eat Kensington Pride off a tree in January. Their reference point is not a European one.
What it is
A paste made by processing selected mangoes, in the natural-colourings version of the code — the N suffix, which Elenka uses consistently across the fruit paste range to mark that variant.
The Australian problem
In most markets a mango paste is competing with nothing. Here it is competing with the fruit, for about six months of the year, in the minds of people who grew up with it.
That has two consequences worth planning around.
In season, use both. Australian mango from roughly September through March is better than any paste, and it is also wildly variable — variety, ripeness at delivery, and where the season sits all move its sugar by several Brix points. The paste gives you a consistent floor of flavour and colour; the fresh fruit gives you the aroma that makes people say it tastes like a real mango. Combining them beats either.
Out of season, the paste is the whole product, and it is competing with a memory rather than with fruit on a bench. That is a much easier comparison to win, and it is why a mango tub sells well in July.
Measure the fresh fruit
The failure mode when combining is always the same: fresh fruit added on top of a balanced recipe. Mango brings sugar and water, and adding it without adjusting pushes the mix soft — a mango sorbet that never firms is almost always a mango sorbet with unmeasured fruit in it.
Treat the fruit as part of the sugar budget. A refractometer costs less than one wasted batch, and the method is in Sorbet Balancing for Australian Fruit.
Why there is no dosage above
Elenka's fruit paste range runs at around 100 grams per litre of water, but the catalogue row for this code does not carry its own figure. Rather than infer one from the neighbours, this page publishes none — a dosage guessed from an adjacent row is exactly the kind of plausible number that survives until somebody scales a batch on it.
If you need a complete product rather than a paste, the Conca d'Oro 500 line includes a mango base at 500 grams per litre of water, which needs no balancing at all.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Request the sheet for any product you are considering and we will obtain it.
Technical specifications
| Format | 3 kg pail, 4 per carton |
|---|---|
| Applications | fruit gelato, sorbet, drinks |
| Elenka product code | 446N |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Mango are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
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Code 4423 kgConca d'Oro 500
A line of complete fruit bases in eight flavours, all dosed at 500 grams per litre of water. Add water and freeze: the flavour, the sugar and the stabiliser system are already balanced against each other. It is the fastest route to a consistent fruit tub, and it is a base rather than a paste.
Code 1187Mango — 1.5 kg · Strawberry — 1.5 kg · Lemon — 1.5 kg · Peach — 1.5 kg · Pineapple — 1.5 kg · Lime — 1.5 kg · Coconut — 1.5 kg · Coconut, banana & lime — 1.5 kgNolat Base Frutta
A low-dose fruit base at 50 grams per litre of water, built to produce a consistency closer to sorbet than to cream gelato. It is a deliberate choice rather than a compromise: some fruit is better served by structure that does not pretend to be creamy.
Code 1461 kgArachide
A peanut paste made from skilfully toasted peanuts, dosed at 100 grams per litre of mix. Peanut is the nut Australian customers already know best and the one almost no gelateria carries, which is the entire commercial argument.
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Frequently asked questions
Why is no dosage published here?
Because the catalogue row for this code does not carry one. The fruit paste range runs at around 100 grams per litre of water, but a figure taken from a neighbouring row is a guess — request the specification sheet and we will get the real one.
What does the N in the code mean?
It marks the natural-colourings version. Elenka uses the same convention across the fruit pastes — 470 and 470N, 485 and 485N — and the Australian list carries the N variant of this one.
Should I use this or fresh Australian mango?
Both, in season. Australian mango from about September to March is better than any paste and wildly variable in sugar; the paste is consistent and available all year. Measure the fresh fruit rather than trusting a recipe written for it.