Monday, February 10, 2014

Yellow Mango Spheres- Molecular Gastronomy Recipes


The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, that are cultivated mostly for edible fruits. The majority of these species are found in nature as wild mangoes. They all belong in the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. The highest concentration of Mangifera genus is situated in western part of Malesia (Sumatra, Java and Borneo) and in Burma and India. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the 'common mango' or 'Indian mango' – is the only mango tree commonly cultivated in many tropical and subtropical regions. It is originated in India and Burma. It is the national fruit of India and the Philippines and the national tree of Bangladesh. In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.

Mango Nutrients and Phytochemicals

The energy value per 100 g (3.5 oz) is 250 kJ (60 kcal), and that of the apple mango is slightly higher (79 kcal per 100g). Mango contains a variety of phytochemicals  and nutrients.

Mango peel and pulp contain other compounds, such as pigment carotenoids and polyphenols, and omega-3 and -6 polyunsaturated fatty acids.

Although not confirmed scientifically, mango peel pigments may have biological effects, including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthonoid, mangiferin, which are under preliminary research for their potential to counteract various disease processes. Phytochemical and nutrient content appears to vary across mango cultivars. Up to 25 different carotenoids have been isolated from mango pulp, the densest of which was beta-carotene, which accounts for the yellow-orange pigmentation of most mango cultivars. Peel and leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.

Preliminary studies indicate that certain compounds in the mango skin have potential to lower risk of diseases, such as diabetes, high cholesterol levels or some forms of cancer.

The mango triterpene, lupeol, is an effective inhibitor in laboratory models of prostate and skin cancers. An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro and on blood parameters of elderly humans.


Try other modernist cuisine recipes at... Molecular Gastronomy Recipes

Serves 3


1 tsp (5 gr) calcium lactate
2 cups (500 ml) water
½ tsp (2.5 gr) sodium alginate
1 cup (250 ml) mango juice (or other non-calcium, non-acidic purée)


1) Prepare the calcium bath by whisking the calcium lactate into the water in a large mixing bowl and set aside once fully dissolved.

2) Using your hand-held immersion blender, mix the sodium alginate into one half the mango juice. It may take a while to ensure the sodium alginate is well-hydrated.

3) Add the remaining mango juice to the mixture and incorporate with a whisk.

4) Using a teaspoon, scoop up the mango mixture and gently pour the mixture into the calcium bath and leave the bubble to "cook" for 1 minute in the bath, turning the bubble over halfway through the "cooking" time.

5) Gently remove the "sphere" from the bath using a slotted spoon and transfer it to a clean water bath to rinse off any excess calcium on its surface. Remove and serve immediately.

Do you intend to perfect your skills in molecular gastronomy? Have you heard of this book?... Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen

Calorie Count- Mango
Ripe, Fresh not dried
mango, fruit, fruits, mangos, snack

A Grade
145 Calories

Nutrition Facts
Serving Size 1 fruit (207 g)

Per Serving
% Daily Value
Calories 145

Calories from Fat 5

Total Fat 0.6g
Saturated Fat 0.1g
Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.2g

Cholesterol 0mg
Sodium 4mg
Carbohydrates 35.2g
Dietary Fiber 3.7g
Sugars 31.0g

Protein 1.0g

Vitamin A
Vitamin C

No comments:

Post a Comment

Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap



The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.


Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.


Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.


2011- 2016 All Rights Reserved. Culinary Physics Blog