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Mango Noodles

These mango noodles are a great visual touch to dishes. I like to serve them draped over ice cream or a sundae but they can also be heated and served with jerk pork or as a garnish on an Asian citrus salad.

We add the locust bean gum to this recipe so the resulting gel will be more elastic than a typical agar gel would be. This will help the noodles hold together and keep their form.

Mango locust agar noodles 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 Noodles

  • Published: July 02, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 30 Minutes
  • Serves: 6

Mango Foam Ingredients

For the Mango Noodles

300g mango juice
1.0g agar, 0.33%
1.0g locust bean gum, 0.33%

Mango Noodles Instructions

For the Mango Noodles

Prepare an ice bath to set the gel in.

Place the mango juice in a pot. Sprinkle in the agar and locust bean gum and mix well with an immersion blender. Bring to a simmer while stirring occasionally. Let simmer for 3 to 5 minutes.

Fill a syringe with the gel base, attach it to a section of tubing, and then push the gel into the tubing. Remove the filled tubing and place it into the ice bath. Once the gel has set, 2 to 5 minutes, fill the syringe with air, reattach it to the set tubing, and push the gel out.

Repeat for as many noodles as you want. You can also make several noodles at once if you have multiple sections of tubing.

Once the noodles are made they are ready to be served or can be refrigerated, covered, for several hours.

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 Noodles

PT30M Ingredients: 300g mango juice 1.0g agar 0.33% 1.0g locust bean gum 0.33%
4.4545 stars - based on 33 reviews
These mango noodles add a great flavor punch and visual touch to dishes. I like to serve them draped over ice cream or a sundae, garnish an Asian citrus salad or even served warm on jerk pork!
1 Serving