A tropical fruit from Northern Brazil that is very popular and highly appreciated in the Amazon region. It has a captivating aroma along with a its delicious and sweet flavor making it perfect for the production of ice creams, juices, and candies.

The taperebá tree has a big root and the fruit has an oval form similar to a plum. It his very aromatic, citrusy, with sweet finish. In some regions, taperebá is called CAJA MANGA. Moreover, taperebá is rich in calcium and vitamin C.

Sweet and full of flavor, Graviola is a popular dessert ingredient in South and Central America. Some describe its flavor as a combination of pineapple and strawberry in a creamy coconut or banana base.

The graviola tree requires a very warm climate. The fruit is oval or heart-shaped, yellowish-green in color, and the tough outer skin is usually covered with pliable, knobby bristles. The inner flesh is creamy and fibrous and studded with black seeds.

Graviola is rich in carbohydrates, especially fructose. It also contains significant amounts of vitamin B1 and B2 (paramount to the metabolism of proteins and fats), not to mention rich in vitamin C, adding several vitamins and minerals to the menu.

To make this sorbet we use a special type of mangos from the Amazon and Northern Brazil. When compared to those sold in the local market, they are sweeter, less stringy, and offer a stronger aroma.

One serving of mango offers an excellent source of Vitamin C, a powerful antioxidant that strengthens the immune system and aids in wound healing. Plus; Vitamin C strengthens artery walls, helps improve cholesterol and lowers blood pressure and your chance of having a stroke.

Mango’s contain a high dose of Vitamin A to boost your immunity and help fight off infections. Vitamin A is also important for vision, bone growth, skin health and the reproduction system.

Coconuts are abundant in Brazil and popular around the world, yet their large size makes them difficult to export and hence we focus on only the fruit part. This is the part just below the outer layer colored white when ripe. We pick the freshest and ripest coconuts to include in our sorbets and ice creams.

Coconuts are a major source of protein and many nutrients. It is a rich source of iron and potassium, as well as minerals crucial in the mineralization of bones such as calcium, phosphorus and magnesium.

Its fibrous content provides laxative properties that help reduce high cholesterol levels. When it comes to coconut’s vitamin diversity, vitamin E stands out due to its great antioxidant powers.