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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.
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.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.300g mango juice
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.