Spherical MangoSpherical Mango

For the spherical mango ravioli base
250 g mango purée
250 g water
1.8 g Algin
1.3 g Citras



  1. Shred Citras with the water in a blender.
  2. Add Algin and shred again in the blender.
  3. Bring the mixture to the boil stirring constantly.
  4. Leave to cool at room temperature and once cold add the mango purée and mix.
  5. Keep in a hermetically sealed container in a cool, dry place.

For the Calcic bath
6.5 g Calcic
1000 g water

  1. Mix the water with Calcic with a beater.
  2. Put the mixture in a container that allows for a height of about 5 cm.
  3. Keep.

For the spherical mango ravioli

  1. With a hemispherical spoon make the spherical mango ravioli in the Calcic bath.
  2. Leave the spherical mango ravioli for 2 min in the bath.
  3. Take out the ravioli and clean them in cold water.
  4. Strain the water from the ravioli and dry them on absorbent paper, trying not to break them.