Mango Sphere with Coconut Foam

Name: Mango Sphere with Coconut Foam
Total time: 45 min
Cuisine: Molecular gastronomy
Ingredients: 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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45 minTotal time

AdvancedDifficulty

150kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Ripe mango Ripe peach, puréed and strained to a similarly smooth consistency
Coconut milk Canned coconut cream diluted with water until it has a pourable consistency
Cream An equal amount of additional coconut milk

Nutrition per serving

Estimated values for 1 serving, 150 kcal

Protein2 g

Carbohydrates19 g

Fat7 g

Fiber 2 g · Sugar 16 g · Sodium 230 mg

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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

Steps

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

Tips for Mango Sphere with Coconut Foam

A smooth, lump-free mango base and an undisturbed alginate bath help the spheres form evenly.
The foam is ready when it looks airy and holds a soft mound; lecithin foam settles quickly, so serve it promptly.
Use a wide, shallow vessel for the alginate bath, leaving room between spheres so they do not stick together.

Drink pairing

A lightly sweet Moscato
Its gentle sweetness and fragrant fruit notes complement the mango without overwhelming the delicate coconut foam.

0% option: Chilled jasmine tea

Storage

For best texture, serve the spheres and foam soon after making. Refrigerate leftovers promptly in a covered container and use within 3–4 days; the foam may lose its airy texture.