This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Mango 'egg' with toasted brioche

Andrew Turner uses the spherification technique made famous by El Bulli chef Ferran Adrià.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the alginate bath

  • 1 litre/1¾ pints bottled mineral water
  • 5g alginate or algin powder (available from specialist online retailers)

For the brioche

For the mango 'egg'

  • 1g gluco powder, or similar edible calcium ions (available from specialist online retailers)
  • 150g/5oz mango purée (or 1 whole mango, peeled, stone removed, flesh chopped, blended to a smooth purée in a food processor with 30ml/1¼fl oz water)
  • 50ml/2fl oz Greek-style yoghurt
  • crackle crystals, to serve (optional) (available from specialist online retailers)