Mango Caviar in the Style of el Bulli
Will Goldfarb of Room 4 Dessert—New York, NY
Adapted by
January 2007


    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

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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