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Spherical Mango Ravioli Recipe

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This molecular gastronomy recipe is another creation of Ferran Adria and el Bulli team. This is one of the first spherification dishes that was introduced at el Bulli in 2003. The spherical mango ravioli is made with the basic spherification technique and is based on a simple mango puree. This is an easy to follow recipe even if you haven't experimented with spherification yet.

Ravioli Ingredients

- 250 g ( 8.8 oz) of water

- 1.3 g sodium citrate

- 1.8 g sodium alginate (0.36%)

Spherical mango ravioli (spherification) -720

- 250 g mango puree

Calcium Bath

- 1000 g (35 oz) of water

- 5 g calcium chloride


Start by preparing the calcium bath. Dissolve the calcium chloride in the water and keep it in the fridge while you prepare the mango puree for the ravioli.

To prepare the mango filling, start by creating the mango puree using fresh or frozen mangos. Add sugar as desired.

Mix the sodium citrate with the 250 g of water. Then mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected.

Once the sodium alginate is dissolved, bring to a boil over high heat, stirring constantly. Remove from heat and let it cool at room temperature. Once it is cold, mix with the mango puree. Let it rest for an hour to eliminate some of the air bubbles created by the immersion blender.

You are now ready to start creating the spheres! Remove the calcium bath from the fridge. Scoop the mango mixture with a half sphere tablespoon measure and carefully pour it into the calcium bath. Leave the ravioli "cooking" for about 2 minutes in the calcium bath and then carefully remove it using a slotted spoon. Then rinse it very gently with water to remove the calcium. To improve the technique read 10 Tips to Create a Perfect Sphere.

Consume immediately since the jellification process continues even after removing the sphere from the calcium bath and will eventually convert into a solid gel sphere with no magical liquid inside.

Serving suggestions 

- Sprinkle chopped pecans, coconut flakes or if you like spicy with some chopped chili peppers on top

- Serve with coconut foam

- Serve on appetizer spoons or Chinese soup spoons

- Play with the egg yolk shape and serve it on a coconut coulis to resemble a sunny side up egg

- Serve with sticky rice

- Serve next to a fresh mango salad

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  • webmaster care

    Liquid calcium is really good for our health and we should try to add it with our daily diet.

  • Rinkuchoudhary1000

    Very good and informative recipe. Very clear. Thanks

  • Arthurdouble07

    They tasted relatively salty when I made them, did the taste come from the Calcium Chloride? and Would it be good to rinse them in a water bathe before serving?

    • Anonymous

      Yes, you should rinse them with water.

  • Richard

    can i construct a chocolate egg and put them inside like a yolk, and how long will they last.

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    You will find information, resources, and products regarding liquid calcium supplement here.

  • Bigmike00700

    how many times can you use or reuse the calcium bath?…

    • QuantumChef

      You can reuse it many times without a problem.

  • Lyka_estojero

    this so cooooooollllll!!!!! love it!!!!!

  • orford

    hi for how many days we can use pea ravioli  ? can i keep over night and serve next day ?

    • QuantumChef

      Yes, overnight in the fridge should be ok. Just keep the spheres in a water bath or even better, some stock or light pea soup.

  • Savannah

    About how long should this entire recipe take since it’s my first attempt at spherification?

    • QuantumChef

      Being the first time I would say a couple of hours.

  • Nick Full

    Should the outside coating on the sphere be very noticable? Also, my spheres were flat unlike the picture, should it be like that?

    • QuantumChef

      No, it shouldn’t. If you let the spheres float in a liquid bath for a few hours they will be more round. Making the sphere mix a little more dense by adding Xanthan Gum for example also helps.

  • neonwire

    If I dont have an immersion blender, would a regular blender work just fine? 

    • ben-jammin

      I use a normal blender it is not comercial though

    • QuantumChef

      Yes, but you may need to increase the amount of preparation for some blenders to work effectively.

  • SFeater

    Is it nessary to add sodium citrate? And could u use mango puree in reverse sperfication 

    • QuantumChef

      It is necessary if you use basic spherification to adjust acidity but it is not if you use reverse spherification.

  • Vitdans

    hi QuantumChef.. what is the difference between a sphere and a spherical ravioli? i’m confused of these two things.. thank you!

    • QuantumChef

      Same thing. Just two different names that are used for the spheres produced by spherification.

    • Vitdan

      i’m sorry.. this question isn’t right.. can you use any types of sperification  to this recipe?

      • QuantumChef

        Yes, both basic and reverse spherification would work.

  • SFeater

    could you use basic sphereification and use mango juice instead of mango pureé?

  • Zee

    Would the flavor still be mango-ey? Wouldnt it be too diluted with a 50-50 ratio?

    • QuantumChef

      No, flavor is still strong.

  • MJMC

    How can I do this with reverse spherification?

  • Sarath

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  • Chefswell

    How Many raviolis will this make?

    • pturtle2

      It would probably make spheres until you run out of mango puree.

  • Nhi

    Can i replace calcium lactate with sodium citrate?

  • Reb Cheff

    why is the alginate concentration 0.36% and not 0.50% ?

    • QuantumChef

      Both would work, this was the original recipe amount. A higher concentration would require less time to spherify and will create a slightly harder gel. But you probably won’t notice it with these similar concentrations.

  • Adrián Alejandro Cabouli Günsb

    can i use this recipie to make caviar instead ravioli?

  • Adrián Alejandro Cabouli Günsb

    another question. If i want to make Passion Fruit caviar. Is the same if i change mango puree with Passion Fruit Puree ?

    I try yesterday adding more sodium citrate to the mix (passion fruit mix) to elevate ph >3.6 but it was so salty, plus that the consistence was not so good. What do you recomend? its posible to make passion fruit caviar or ravioli?