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Spherified Mango Ravioli


Mango Ravioli 

Spherification is a process that seals a liquid in a jelly like membrane. Here we are using mango for a taste explosion surprise when you bite into it.

  Total Time: 45 Min 

  Yield: 400g of spheres





How to Make It:

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 chinois sieve.

Step 3:


Fill a bowl with cool water.

Step 4:


Take the mango juice spheres out of the ice tray and place 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.


(NOTE:- You can hold the spherified mango ravioli in this state for several hours. They can be served cold or heated up to 300°F (148°C). However, please don't serve them at a temperature much above 100°F (37°C) or you can cause severe burns.)

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