Kalamansi mango emulsified sauce

Savoury recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.

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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Emulsified sauce


    • Frozen fruit purée 100% : Mango - 100 g
    • Frozen fruit purée 100% : Kalamansi - 40 g
    • Ginger - 4g
    • Chilli - 1
    • Garlic - 4g
    • Coriander - 0,3g
    • Soy lecithin - 2g
    • Sunflower oil - 150g
    • Fermented soy sauce - 20g
    • xanthan - 0,5g
    • Sesame oil - 15g

    Put the mango puree in a measuring jug.
    Add kalamansi puree.
    Add ginger, chili pepper, Jang sauce, garlic and coriander.
    Mix using a hand blender.
    Fine strain.
    Add Xanthan gum and lecithin.
    Mix using a hand blender.
    Add sesame and sunflower oils in a thin stream while emulsifying with a hand blender.
    Store in small plastic bottles.
    Serve with pork bao buns.

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