Mango foam

A light foam that provides a perfect finish to a dessert, pre-dessert or friandise. Few additives keep the pure taste of mango intact.

Makes 500g.

Mango foam

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mango coulis



sugar water (1:1)



gelatine leaves

Preparation method

  • Soak the gelatine leaves in cold water. Heat some of the mango coulis and dissolve the gelatine in it.
  • Stir in the remaining mango coulis and the sugar water and pour into a siphon with a one-half litre capacity.
  • Aerate with one charger and leave to cool for at least 2 hours in the refrigerator.

Serving suggestions

  • As a dessert amuse-bouche, with a sorbet of mango and lemongrass.
  • As a component in a dessert with mango, vanilla ice cream and citrus fruits.
  • Use in a composition with components of apricot, pear, and cranberry.

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