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Molecular Mango-Caviar

June 17, 2021
Molecular Mango-Caviar

Featured in: Israel’s New Culinary Chemists

Recipe by: Guy Bensimon and Shahar Dabbah


  • 250ml (1 cup) mango puree
  • 250ml (1 cup) of water
  • 1.8 g sodium alginate
  • 1.3 g sodium citrate
  • Calcium solution: 5 g of calcium lactate dissolved in 500 ml (2 cups) of water.


Molecular Mango-caviar, from Guy Bensimon and Shahar Dabbah, in the elBulli style

  • Step 1

    Dissolve the sodium citrate in water.

  • Step 2

    Mix with mango puree.

  • Step 3

    Add the sodium alginate and dissolve with a hand blender.

  • Step 4

    Strain, and if possible, leave the mixture for a night in the fridge.

  • Step 5

    Sprinkle the mixture into the calcium solution, using a pipette or a syringe.

  • Step 6

    Leave in solution for a minute.

  • Step 7

    Collect by straining, then dry and serve.