Mango Sphere with Coconut Foam

Experience the burst of tropical flavors with this mango sphere dessert, surrounded by a light coconut foam. This molecular gastronomy creation combines the freshness of mango with the creamy texture of coconut, offering a visually stunning and delicious dessert option.

Dessert Molecular gastronomy
Advanced 45 min 150 cal

1. Blend the mango until smooth and mix with calcium lactate. 2. In another bowl, dissolve sodium alginate in 500 ml of water and let it sit for 15 minutes. 3. Using a spoon, drop mango mixture into the alginate bath to form spheres. Let them sit for 3 minutes, then rinse gently with water. 4. For the foam, heat coconut milk with cream and sugar until warm, not boiling. 5. Remove from heat, add lecithin, and blend with an immersion blender to create foam. 6. Serve mango spheres with a spoonful of coconut foam.


1 ripe mango 100 ml coconut milk 2 g sodium alginate 500 ml water 5 g calcium lactate 50 ml cream 2 tsp sugar 1 tsp lecithin

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