My Spiced Mango Fried Ravioli with Lavender Syrup was a huge success and I am pleased to share that this recipe was selected the winner of the Mango Challenge at Fake Food Free. As a prize, I got these fabulous food products from Southern Brazil! I can't wait to cook with these new ingredients and will be sure to have a special series of posts inspired by Brazilian cuisine in the near future.
Today, I would like to share another kind of mango "ravioli" made with molecular gastronomy spherification. These "ravioli" are without pasta and just the filling by itself without borders and having an egg-yolk like shape. This original concept comes from Ferrán Adrià at El Bulli, however all the recipes that I was able to find used Sodium alginate and calcium chloride which I obviously didn't have. Fortunately, my research showed that I can also do spherification using agar agar, gelatinous substance derived from seaweed.
My first experiment with spherification was successful! The mango ravioli
came out beautifully, delicate and bursting with the bright delicious flavor of the mango. A tiny dollop of Greek yogurt and a sprinkle of nutmeg complimented the mango perfectly.
Ingredients: (about 6 "ravioli")
1/2 cup mango juice
1 teaspoon agar agar
2-3 cups olive oil
Greek Yogurt, nutmeg
Directions:
Pour olive oil into a bowl and place it in a freezer for about 10 minutes to chill it.
Meanwhile, mix 1/2 cup of mango juice with 1 teaspoon of agar agar in an small pot and bring the mixture to boil. Simmer the mango mixture for 5-8 minutes or until the agar is completely dissolved. Take the mixture off the heat and place in the refrigerator for about five minutes or until the mango mixture just starts to gel. Whisk the mango mixture, making sure it is smooth.
Using a tablespoon, carefully drop spoonfuls of the mango mixture into the chilled olive oil. After a few minutes, take them out, being careful not to break, gently rinse them in a bowl of water, and pat dry with a paper towel.
Arrange on plates and top each mango ravioli with a dollop of Greek yogurt and sprinkle with nutmeg.
***
I would like to thank Claudia at Journey of an Italian Cook for giving me the Sisterhood Award. 
