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Best way to spherify mango puree into mango caviar?

ah6tyfour | Dec 17, 201105:19 PM

Hi everyone,

I'm trying to make some mango caviar and am trying to decide which method to use. I was going to initially just add alginate to mango puree and drop into calcium, but I just read that something similar can be done with agar (dropping into very cold olive oil).

Which would be the better way to go? The olive oil method seems a like a good idea because the calcium chloride bath does lead to a slight bitterness if the flavors aren't strong enough to cover it.

I also have calcium gluconate so could use that in my puree and drop into an alginate bath, but if I remember correctly, that method is prone to having the spheres interact and merge. So that wouldn't be ideal in this situation.

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