Mango and bergamot pearls

Savoury recipe

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

Download the recipe
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. Mango and bergamot pearls


    • Frozen fruit purée 100% : Bergamot - 200g
    • Frozen fruit purée 100% : Mango - 340g
    • Agar agar - 25g

    Place oil in a tall container.

    Chill oil to 4ºC.

    Pour the bergamot purée into a saucepan.

    Add the agar-agar and mix.

    Boil for 5 seconds.

    Remove from heat and add the mango purée.

    Using an eyedropper, drop droplets of the mixture into cold oil.

    Drain pearls.

    Rinse with water.


    Serve with a raw oyster, dashi air and kaffir lime zest

    In this step

    Frozen fruit purées

Download this recipe

Download Download