Mango Croquant

The delicate crispy Mango Croquant is another creation of molecular gastronomy chef Ferran Adria. Geometrical shapes of a very thin layer of mango pulp mixed with sugar, Isomalt and glucose is let dry for 48 hours until it becomes crispy. Visually stunning and very innovative way of bringing the mango flavor to a dish.

In this dessert we are combining the Mango Croquant with the delicious Coconut Foam. To make it a little more interesting, it is garnished with basil, which pairs perfectly with mango and coconut.

Ingredients for Mango Croquant

- 400 g (14 oz) mango pulp

- 54 g (1.9 oz) caster sugar

- 66 g (2.3 oz) Isomalt

- 15 g (0.53 oz) glucose

Other Ingredients

- Coconut Foam

- Basil leaves

Preparation

1- In a small double boiler, heat water until it reaches 80 °C (176 °F) and maintain it at this temperature. If you don’t have a double boiler just use a medium and small saucepan, heat water in the medium pan and place the small one inside. If you are lucky enough to have a Thermomix, use that!

2- Blend the mango pulp, Isomalt, glucose and caster sugar in the double boiler using an immersion blender for 5 minutes.

3- Pass the mix through a fine sieve and store it in the fridge in a sealed container overnight or for 12 hours.

4- Put the stencil with triangle shapes on silicon mat that fits your dehydrator. Secure it to the counter using some scotch tape.

5- Using a spatula, spread the mango mix over the stencil removing any excess.

6- Carefully lift the stencil.

7- Place the silicon mat in the dehydrator at 50 °C (122 °F) and wait for 48 hours.

8- Use immediately or store in a sealed container with silica gel.

Assemble and Serve

1- Place 4 Mango Croquant triangles next to each other on a plate with the first triangle facing in the opposite direction of the next three. From left to right, the first triangle should have a tip pointing to the left and the rest of the triangles should have a tip pointing to the right.

2- On the 3 right triangles, place small dollops of coconut foam of about 1.5 cm (~ over ½ in) high until you cover the whole surface.

3- Lift the first triangle on the left with your fingers and the help of a spatula until it reaches a vertical position with the side on the plate. Keep holding it with your left hand.

4- Quickly lift the second Mango Croquant triangle and press the foam side lightly to the first triangle until it stays in its place without you holding it.

5- Now lift the third Mango Croquant triangle and repeat the previous process. You should now have 3 layers of Mango Croquant separated by a layer of coconut foam.

6- Repeat procedure with fourth Mango Croquant triangle.

6- Garnish with basil.