For the past twenty-five years, Mau Dodo Sucrée has been guided by the same idea: to help people discover the island through its fruit. This adventure began with crystallized fruits (olive, mango, bilimbi, tamarind, carambola…), first sold in small stores and tobacconists, before conquering supermarkets between 2005 and 2007. A small revolution for products that were previously rare in supermarkets! Taysiir Joomun
While the making of crystallized fruit marked the beginning of this beautiful story, it saw a new chapter in 2014, when Clifford Malepa launched the Mau Dodo Sucrée brand, with a major turning point: fruit paste. European-inspired, it is entirely adapted to local fruits (mango, pineapple, papaya, tamarind, lychee…). Two years of research were needed to master texture, drying and aromatic balance. Today, the company, a small family business with less than five employees, brings together the couple and their daughters, one of whom worked on the logos and visual identity.
After Covid, Mau Dodo Sucrée continues to innovate with spice pastes for infusion: ginger, saffron, moringa, cinnamon… Little squares to slip into a green or black tea to flavour and sweeten in a different way, or to crunch like a ” ti bonbon “. The promise is clear: all natural, with no colorants, preservatives or animal fats. The company also highlights the use of an alternative sugar, less sweet than white sugar, validated through a partnership with the sugar union, as well as the Made in Moris label obtained in 2024. Mau Dodo Sucrée is also one of the last brands in Mauritius authorized to use the name and image of the dodo.
Distributed in some thirty supermarkets and local stores, their current best-sellers are tamarind and pineapple with ” disel pima “. With almost 80% of production already mechanized, the company intends to continue modernizing in order to improve efficiency, while preserving the brand’s artisanal identity. In the future, the family aims to expand their presence in the hotel sector and export to the Indian Ocean. A little scoop: Mau Dodo Sucrée is testing a new creative direction with sweet vegetable pastes, which are still in the trial phase!
When Mauritian fruit becomes an everyday delight
For twenty-five years, a single idea has guided Mau Dodo Sucrée: to help people discover the island through its fruits. This adventure began with crystallised fruits (olive, mango, bilimbi, tamarind, carambola…), initially sold in small shops and tobacconists, before winning over supermarkets between 2005 and 2007. A small revolution for products that had been rare in supermarkets until then!
Whilst the making of crystallised fruits marked the beginning of this wonderful story, it entered a new chapter in 2014, when Clifford Malepa launched the Mau Dodo Sucrée brand, with a major turning point: fruit paste. European-inspired, it is entirely adapted to local fruits (mango, pineapple, papaya, tamarind, lychee…). Two years of research were needed to master the texture, drying process and aromatic balance. Today, the company, a family micro-enterprise with fewer than five people, brings together the couple and their daughters, one of whom worked on the logos and visual identity.
After Covid, Mau Dodo Sucrée continued to innovate with spice pastes for infusing: ginger, saffron, moringa, cinnamon… Little squares to slip into green or black tea to flavour and sweeten it differently, or to nibble like a ‘ti bonbon‘. The promise is clear: completely natural, with no colourings, no preservatives, no animal fats. The company-which obtained the Made in Moris label in 2024-also emphasises its use of an alternative sugar, less sweet than white sugar, validated through a partnership with the sugar syndicate. Mau Dodo Sucrée is also one of the last brands in Mauritius authorised to use the dodo’s name and image.
Distributed in around thirty supermarkets and local shops, their current bestsellers remain tamarind and pineapple with ‘disel pima‘. Already mechanised at nearly 80%, production aims to continue its modernisation in order to improve efficiency, whilst preserving the brand’s artisanal identity. In future, the family aspires to expand their presence in the hotel sector and to export across the Indian Ocean. A little scoop: Mau Dodo Sucrée is testing a new creative avenue-sweet vegetable pastes, still in the trial phase!
