Mango Passion Foam

Mango Passion Foam

By Muriel AUBLET-CUVELIER June 23, 2026
Muriel AUBLET-CUVELIER

Corporate chef

Created on

June 23, 2026

Recipe

Products used

Cold Foam

Step 1 Mango-Passion Fruit Espuma Maker

The ingredients
500g (65.8%) Mango purée
200g (26,3%) Passion Fruit Puree
30g (3.9%) Sugar
30g (3.9%) Espuma Froid (LF)
760g (100%) TOTAL
Process

Using an immersion blender, stir the cold sugar/Espuma mixture into the purées.
Fill the siphon and add two gas cartridges.
Refrigerate until ready to serve.
Shake well before plating.

Products used in this recipe