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Mango Foam

Versawhip and xanthan gum combine to make light foams that are a great way to add texture to dishes. It's a great topping for desserts and ice creams or can even be eaten as an amuse bouche between dishes.

You can also create stiffer foams by whipping it until firm peaks form, instead of the soft peaks

Mango agar fluid gel foam 2

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the mango foam recipe you can check out the following.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Mango Foam

  • Published: July 02, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 30 Minutes
  • Serves: 8

Mango Foam Ingredients

For the Mango Foam

300g mango juice
3.75g Versawhip 600, 1.25%
0.45g xanthan gum, 0.15%

Mango Foam Instructions

For the Mango Foam

Blend the juice, Versawhip, and xanthan gum to combine well.

Pour the juice mixture into the bowl of a stand mixer fitted with a whisk attachment. Whisk until soft peaks form, 3 to 10 minutes.

The foam is then ready to be used. It can also be stored in the refrigerator for several days and re-whipped as needed.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Mango Foam

PT30M Ingredients: 300g mango juice 3.75g Versawhip 600 1.25% 0.45g xanthan gum 0.15%