Mango Raviolli

Mango is probably my favorite fruit so after seeing this recipe on one of the websites I had to give it a try!

Ravioli Ingredients

- 250 g ( 8.8 oz) of water

- 1.3 g sodium citrate

- 1.8 g sodium alginate 

- 250 g mango puree

Calcium Bath

- 1000 g (35 oz) of water

- 5 g calcium chloride

Preparation

Start by preparing the calcium bath. Dissolve the calcium chloride in the water and keep it in the fridge while you prepare the mango puree for the ravioli.

To prepare the mango filling, start by creating the mango puree using fresh or frozen mangos. Add sugar as desired. ( added no sugar but you can)

Mix the sodium citrate with the 250 g of water. Then mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected.

Once the sodium alginate is dissolved, bring to a boil over high heat, stirring constantly. Remove from heat and let it cool at room temperature. Once it is cold, mix with the mango puree. Let it rest for an hour to eliminate some of the air bubbles created by the immersion blender.

Remove the calcium bath from the fridge. Scoop the mango mixture with a half sphere tablespoon measure and carefully pour it into the calcium bath. Leave the ravioli "cooking" for about 2 minutes in the calcium bath and then carefully remove it using a slotted spoon. Then rinse it very gently with water to remove the calcium.