mango

ravioli

Side

spherification

SPHERIFIED MANGO RAVIOLI

Name: SPHERIFIED MANGO RAVIOLI
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: International
Ingredients: 14 oz. mango juice; 1/4 oz. Cape Crystal calcium lactate; 6 1/4 cups water; 2 1/3 oz. sugar; 1/4 oz. Cape Crystal sodium alginate

September 10, 2023

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Spherification is the more modern process that seals a liquid in a jelly-like membrane. This recipe uses mango juice for a taste explosion surprise when bitten into. Using sodium alginate and calcium lactate mango nectar is sealed inside an edible bubble that bursts inside the mouth to a grand surprise and a delicious taste. You can hold the spherified mango ravioli in this state for several hours. They can be served cold or heated up to 300°F. However, please don’t serve them at a temperature much above 100°F.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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SPHERIFIED MANGO RAVIOLI

Rated 5.0 stars by 1 users

Servings

6

Prep Time

20 minutes

Cook Time

45 minutes

Calories

75

Spherification is the more modern process that seals a liquid in a jelly-like membrane. This recipe uses mango juice for a taste explosion surprise when bitten into. Using sodium alginate and calcium lactate mango nectar is sealed inside an edible bubble that bursts inside the mouth to a grand surprise and a delicious taste. You can hold the spherified mango ravioli in this state for several hours. They can be served cold or heated up to 300°F. However, please don’t serve them at a temperature much above 100°F.

Author:

Chef Marvel Cook

Ingredients

FOR MANGO FILLING:

14 oz. mango juice
1/4 oz. Cape Crystal calcium lactate

FOR ALGINATE BATH:

6 1/4 cups water
2 1/3 oz. sugar
1/4 oz. Cape Crystal sodium alginate

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Directions

STEP 1: Combine the mango juice and calcium lactate in a bowl using a hand blender. Pour into hemispherical or spherical molds and freeze.
STEP 2: Combine the water, sugar, and sodium alginate in a sauce pan and blend with an immersion blender. Heat until the sugar dissolves, and then strain into a bowl through a chamois sieve.
STEP 3: Fill a bowl with cool water.
STEP 4: Take the mango juice spheres out of the ice tray and place them into the alginate bath. The amount of time you leave them in will depend on how thick you want the membrane and how large the spheres are. For: • Small spheres, leave in for 2 minutes. • Medium spheres, leave in for 4 minutes. • Large spheres, leave in for 5 minutes.
STEP 5: Remove the mango raviolis from the alginate bath and place into the bowl of cool water, rinsing them gently.

Nutrition

Serving Size: 1 serving (100 g)
per serving: Calories; 75

Amount/Serving % Daily Value

Carbs: 19.3 grams; 7%
Cholesterol: 0 milligrams; 0%
Fat: 0 grams; 0%
Fiber: 0 grams; 0%
Protein: 0 grams
Saturated Fat: 0 grams; 0%
Sodium: 3 milligrams; 0%
Sugar: 18.7 grams
Vitamin D: 0 micrograms; 0%
Calcium: 0 milligrams; 0%
Iron: 0 milligrams; 0%
Potassium: 0 milligrams; 0%

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SPHERIFIED MANGO RAVIOLI

Category

Servings

Prep Time

Cook Time

Calories

Ingredients

FOR MANGO FILLING:

FOR ALGINATE BATH:

Directions

Nutrition

Nutrition

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