Ingredients:

Calcium Solution:
• 6.5 grams calcium chloride
• 1 Liter water
  
  Mango Caviar:
• 250 milliliters mango water
• 1.8 grams sodium alginate
• 250 grams mango purée
• 1.3 grams sodium citrate
  

Method:
For the Calcium Solution:
Mix. Use for “spherification.”

For the Mango Caviar:
Bring water to a boil to dissolve sodium alginate. Allow to cool, and then mix well with mango purée and sodium citrate. Drop into calcium solution, allow to set, strain, rinse, and reserve cold.

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