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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.

  • Paleo-Larry

    I’m on a diet which cuts out dairy and grain, so I adapted this recipe by using Coconut Cream instead of heavy cream and Plantain chips instead of the toast. I also used a micro-collard green leaf instead of Rosemary on the garnish. I have the ISI Thermo Whip so it worked quite well to dispense the soup. I love the flavor. It’s filling, so the 0.5 liter recipe is fine for 3-4 people as part of a meal. For 2 people, it would be the entire entre.

    • QuantumChef

      Great idea! Thanks for sharing! do you have a picture?

      • Paleo-Larry

        I’ll try to get a photo next time I make it.

  • Paleo-Larry

    As promised, here is a photo. I have a couple of more comments on my non-dairy version.

    1. Due to the replacement of dairy with coconut, the curry paste seems to come across a little stronger. I’m going to cut it back to 20-25 grams next time.
    2. The first time I made it, the texture wasn’t as light and airy as described. Again, this is probably due to the replacement of cream with coconut cream. When I put it in the blender to puree, I added 3 grams of lecithin and WOW did it make it into a nice foam!

    • QuantumChef

      Thanks for sharing! This is a great non-dairy alternative!!

  • Terry Beaumont

    how many does this serve?

  • Terry Beaumont

    Fantastic. I suggest to cut down on the Thai curry paste as a little overpowering. On the dinner menu for 17 October as a starter.

  • Marco Seiler

    seems very heavy on sesame oil

  • Daniel Albert-Rozenberg

    can you make this in the .25L iSi whip machine?

    • QuantumChef

      Yes, just reduce the ingredients or make it in two batches.