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.

Steps

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

Tips for Mango Sphere with Coconut Foam

• Use a slotted spoon to gently remove mango spheres to avoid breaking their delicate skin.
• Let sodium alginate solution sit to eliminate air bubbles for smoother sphere formation.
• Serve immediately after adding foam to maintain its light, airy texture.

Ingredient substitutions

• calcium lactate: calcium chloride (use half the amount to avoid bitterness)
• coconut milk: full-fat almond milk for a nutty flavor
• cream: full-fat coconut cream for a dairy-free option
• sugar: honey or agave syrup in equal amounts

Storage and reheating

Store mango spheres and coconut foam separately in airtight containers in the refrigerator for up to 2 days. Reheat foam gently and whisk before serving; mango spheres are best served cold and fresh.

Frequently asked questions

How do I know when the mango spheres are ready to remove from the alginate bath?

They should form a thin gel membrane and feel slightly firm but still delicate after 3 minutes in the bath.

Can I prepare mango spheres in advance?

Yes, prepare up to 1 day ahead and keep refrigerated in water to maintain texture, but serve soon after removing from water.

Why is the coconut foam not forming properly?

Ensure the coconut milk mixture is warm and lecithin is well blended with an immersion blender; avoid overheating or using cold ingredients.