Mango Passion Foam
By Muriel AUBLET-CUVELIER June 23, 2026
Corporate chef
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 ( |
| 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.
Textures