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.

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Serves 3

INGREDIENTS:

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)

PROCEDURE:

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.

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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	1%
Saturated Fat 0.1g	1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4mg	0%
Carbohydrates 35.2g	12%
Dietary Fiber 3.7g	15%
Sugars 31.0g
Protein 1.0g
Vitamin A	32%
Vitamin C	96%
Calcium	2%
Iron	1%