Mangosteen
Garcinia mangostana · manggis · mangoustan
Mangosteen: what every chef needs to know
Mangosteen is called the queen of tropical fruits for its exceptional flavour: a combination of sweet, sour and a delicate rose-vanilla note. The deep purple rind is thick and contains xanthones, but is not edible. The white flesh is divided into segments similar to a mandarin. Mangosteen is extremely cold-sensitive and must never be stored below 10°C (50°F). Due to limited seasonal supply and import restrictions, fresh mangosteen is relatively scarce and expensive in Europe.
Mangosteen: nutritional values per 100g (fresh vruchtvlees)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 174690) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 174690).
Mangosteen: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Chilled mangosteen sorbet with a teaspoon of grated lime zest, served in a halved shell
Thin slices of mangosteen with jasmine tea jelly and edible flowers in a fine dining presentation
Blended mangosteen with a coconut milk base, garnished with granola and tropical saute
Mangosteen: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Cut around the equator, twist the skin halves free and present the segments in the shell as a bowl.
Pass the flesh through a fine sieve; add a little sugar and lime for a vibrant colour.
Brix 28-30 for optimal sorbet texture; not too sweet, to preserve the delicate flavour profile.
Mangosteen: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Mangosteen: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Mangosteen is available in Europe from June to October via imports from Thailand and Indonesia. The Asian harvest season runs from April to August.
Mangosteen: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Mangosteen: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Gentle sweetness and low alcohol support the delicate rose and vanilla tones of mangosteen without overpowering
- Moscato d'Asti DOCG
Honey and apricot notes with vibrant acidity align with the complex sweetness of mangosteen
- Mosel Auslese
- Rheingau Auslese
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Mangosteen
At what temperature should you store Mangosteen?
Store Mangosteen at 10–15°C (NEVER below 10°C, causes cold damage), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Mangosteen professionally?
The primary professional technique for Mangosteen is Serve raw at room temperature for 0 min. Always verify core temperature with a calibrated probe thermometer.
Does Mangosteen contain allergens?
Mangosteen is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Mangosteen?
Mangosteen provides 73 kcal, 0.4g protein and 0.6g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 174690).
When is Mangosteen in season?
Mangosteen is in season in Northern Europe during Jun, Jul, Aug, Sep, Oct. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
