Spherical Mango Ravioli Recipe

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%)

- 250 g mango puree

Calcium Bath

- 1000 g (35 oz) of water

- 5 g calcium chloride

Preparation

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