Exotic Passion Fruit

exotic plan

We love passion fruit ice cream! But its combination with mango is outstanding. Pepe, our co-founder, remembers the shakes his mother made for him when he lived in Brazil as a child and was dying to get an ice cream with this flavor. When we did tests, it was very acidic (although Pepe loved it) and we decided to lower the acidity by combining it with Alphonso mango from India. This ice cream has to be tasted to believe how delicious it is.

mango maracuya
maracuya dibujos

Due to its viscosity it provides fluidity to ice cream due to its great resemblance to full fat milk. In the mouth it is delicious and gives body to the whole. The one we use is organic, which gives us the guarantee of not containing bleaches, emulsifiers or stabilizers. Regarding the treatment, the coconut fiber is separated, left to soak and centrifuged to separate the water from the fiber. What is left after this is coconut milk.

Coming from Vietnam, this fruit is little known in Spain. It is not usually eaten alone due to its acidic nature but when it is combined with other fruits such as mango or coconut, it takes on life and surprises you. Like the mango, it is peeled, made into a puree and incorporated into ice cream.

The star ingredient is the Alphonso mango from India (peeled, pureed and incorporated into ice cream). Nothing more.

Why do our products have white sugar instead of trendy sugars (agave, coconut sugar, etc.)? The composition of most of the added sugars in foods is fructose and glucose in various proportions. There are natural sugars (beware, they are still sugars) that have micronutrients, true, but the concentrations are so low that you cannot benefit from them, if you do not consume large amounts. In this way, since they are not ingredients that provide significant nutritional value, we did not choose them, as they also alter the color of the ice creams and change their flavor.

Like coconut milk, this product is organic. Why? because the one we buy is treated with natural clay filters and with heat, whereas most on the market can be treated with hexane (a solvent to process oils). We need the oil for the creaminess of the ice cream and to slow down the melting, which makes the thawing process perfect.

Our sugar syrup has only water and sugar and we avoid the use of citric acid (a common ingredient in syrups).

Like coconut milk, cashew is commonly used in Asian cuisines for its ability to provide texture and creaminess. Its grinding fulfills the function of cream in and ice cream of animal origin; providing body and a sweet mouthfeel. It has a neutral taste and is like a canvas (it does not add flavor, but absorbs them very well).

The gums is what allows an ice cream to arrive from the factory to the freezer without spoiling and without crystallizing and that you can take it out of the freezer several times without it losing its texture. Obtaining vegetable gums is a process comparable to that made with flour; It is collected, the functional parts are separated (by mechanical means), and it is ground (zero contact with the chemistry).

  • Energy: 865kJ / 207kcal
  • Fats: 12.4g
  • Saturated: 10.9g
  • Carbohydrates: 22.5g
  • Sugars: 21.6g
  • Protein: 1,5g
  • Salt: 0.23g
  • Cashew nut paste.
  • May contain traces of sesame and other types of nuts.  
  • 480ml pint

  • 2,2 L bucket (foodservice)

our essence

Make room
for the good!

It is our battle cry that is based on 3 fundamental axes:Clean-Label, purity and intensity. A rejection of the established, the system that controls what we eat and that promotes the re-discovery of the natural and the good.