Xanthan gum is used as a thickener in sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the "mouth feel" of fat without the calories. It is used in canned pet food to add "cling".
In pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, protecting the crispness of the crust.
It has a very high viscosity (thickness) even when very little is used.
When mixed with guar gum or locust bean gum, the viscosity is more than when either one is used alone, so less of each can be used.
And yes, I believe fresh fruits like mango can be blend into smooth puree. Berries too, you thaw them first if they are frozen tho.
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