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Mango Spheres / Lychee Spheres


Mango Spheres


250 g mango puree

250 grams of water

1.8g  Algin

1.3g  Citric Salt

6.5g  CalcicSalt

1 liter of water



For the mango mixture, mix the water and CitricSalt with the hand blender. Add the Algin and also mix with the hand blender until it dissolves. Bring the mixture to the boil, stirring constantly, so that the Algin can swell better. Leave to cool at room temperature. Blend the cooled mixture and mango puree with the blender until smooth. Refrigerate in an airtight container. For the CalcicSalt bath, stir CalcicSalt into the water with a whisk and fill into a container approx. 5 cm high.

For the mango spheres, use a half-round sphere spoon to slide the mango mixture into the CalcicSalt bath to create round, even spheres. Soak the individual spheres in the CalcicSalt bath for approx. 2 minutes, remove with a slotted spoon and rinse in cold water.

​Lychee spheres


6.4g  CalcicSalt

1000 g water (still water with a low calcium content)

120g canned lychees

60 g canned lychee juice

1g  Algin


For the CalcicSalt bath, dissolve the CalcicSalt in the water using the hand mixer. Let the mixture rest in the fridge overnight to allow the incorporated air to escape.

Mix the lychees with the canned water and strain through a superbag. Remove 100 g of the resulting liquid. Stir the algin into 1/3 of the liquid with a hand blender, strain and add the remaining 2/3 of the liquid. Let the mixture rest in the fridge overnight so that the air that has been incorporated can escape. Put the lychee mass into the CalcicSalt bath in portions using a spherical spoon (semi-circular portion spoon) or a syringe and leave to stand for 1 minute.  Remove the resulting spheres from the algin bath with a slotted spoon and rinse in cold water to stop the gelling process.

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