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Mango Coconut Foam Soup

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This mango coconut foam soup is rich, airy and just a bit spicy. Since it’s a culinary foam instead of a traditional liquid soup, the texture is different than what many people will expect, which adds an all new dimension to the dish. The coconut, mango and curry combine to create a slightly sweet, spicy flavor profile that makes this a great way to start just about any meal.

Mango Coconut Foam soup


This recipe makes enough for a 0.5 L iSi Whip. If you’d rather, you can also use the iSi Thermo Whip so that you don’t have to use the bain-marie or water bath.

Soup Ingredients

- 150g (5.3 oz.) fresh mango

- 100ml (3.4 fl. oz.) coconut milk

- 100ml (3.4 fl. oz.) heavy cream

- 50ml (1.7 fl. oz.) veal stock

- 70ml (2.4 fl. oz.) sesame oil

- 30g (1 oz.) red curry paste

- 1g (a pinch) salt

- 1g (a pinch) of pepper

Garnish Ingredients

Here is what you’ll need for the garnish for each serving:

- 1 bread chip/toast

- 2 mango cubes, about 1/2 inch square

- 1 tablespoon crumbled roasted pumpernickel bread

- 1 teaspoon curry powder

- 1 rosemary sprig


1 - Place all main ingredients in a pot and let simmer for about 5 minutes.

2 - Puree in a blender until smooth.

3 - Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whip.

4 - Screw on 1 iSi cream charger and shake vigorously (2 if using 1 L iSi Whip).

5 - Keep the iSi Whip warm at maximum temperature of 75°C (165°F) in a bain-marie or warm water bath.

Assemble and Serve

1- Release foam into your serving vessel.

2- Lay cracker/toast across the top of your serving glass.

3- Sprinkle pumpernickel crumbs down the length of the cracker.

4- Dip top of mango cubes in curry powder.

5- Place mango on top of cracker and pumpernickel crumbs.

6- Add small rosemary sprig.