The Mango Passion Fruit foam post is a collection of recipes I created while playing around with foams and their implementation in drinks. If you are not sure what flavour can be used as foam, the easier way will probably be to deconstruct the drink by taking one of the flavours out and reintroducing it back into the drink as foam instead of creating an entirely new drink. Sometimes, people can better understand the molecular mixology cocktails by comparing them to the same drinks they expected.
On the other hand, creating entirely new cocktails, regardless of the techniques used, will lead you to experiment with new aromas and textures and open the door to the world of flavour profile matching.
Flavour matching is a fascinating subject and plays a significant part in our daily lives, without even realizing how decisions about what we drink or eat can influence our behaviour. But that is an entirely new topic that, hopefully, I can find time to write about one day.
Now, we can return to the Mango Passion fruit foam and look at some recipes.
Foams can be made in several ways, such as using hydrocolloids such as Xanthan gum and Gelatin or egg whites and cream. I used Xanthan gum and a cream whipper.
Mango Passion Fruit Foam
Recipes with Mango Passion fruit foam
Ingredients
- To make the foam
- 350 ml of Mango juice.
- 150 ml Passion fruit juice
- 0.5% Xanthan gum - of the total amount
- Blend using an immersion blender. Let it sit for a couple of hours in the fridge to eliminate the air bubbles. Pour it into the ISI canister and charge it with one N20 cartridge for a 0.5L canister.
- Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.
- Recipes
- 1½ oz Appleton rum
- ½ oz Triple sec- or an orange-flavored liqueur
- ½ oz Falernum syrup*
- ½ oz lemon juice
- ¼ oz grenadine
- ¾ oz pineapple juice
- Top with Mango Passion fruit foam
- Shake everything with ice, except the foam, and strain in a cocktail glass. Top with the foam.
- Taste: toasted cloves, almonds, ginger.
- 1½ oz Appleton V/X
- ½ oz Navan Vanilla liqueur
- ¼ oz Falernum syrup
- ¼ oz lemon juice
- ½ oz cane syrup
- Few drops of grenadine
- Top with Mango Passion fruit foam
- Shake everything with ice, except the foam, and strain in a cocktail glass. Top with the foam.
- NOTE: Try with 2 oz pineapple juice instead of Navan.
- 1½ oz Appleton V/X
- ½ oz Falernum syrup
- ½ oz lemon juice
- A couple of splashes of Angostura bitters
- 2 oz Pineapple juice
- Few drops of grenadine
- Top with Mango Passion fruit foam
- Shake everything with ice, except the foam, and strain in a cocktail glass. Top with the foam.
- NOTE: Variation of the previous recipe.
- 1½ oz white rum
- ½ oz Banana liqueur
- ½ oz lemon juice
- ¼ oz grenadine
- 1 oz pineapple juice
- Top with Mango Passion fruit foam
- Shake everything with ice, except the foam, and strain in a cocktail glass. Top with the foam.
- 1½ oz Bourbon or Vodka**
- ½ oz cherry brandy
- ½ oz lemon juice
- ¾ oz cane syrup
- ¼ oz grenadine
- 1 oz grapefruit juice
- Top with Mango Passion fruit foam
- Shake everything with ice, except the foam, and strain in a cocktail glass. Top with the foam. Few dashes of cherry bitters on top.
- For a drink with no foam, serve on ice, garnish with mint.
- 1½ oz Vodka**
- ¼ oz Grand Marnier
- ½ oz Banana liqueur
- ½ oz lemon juice
- 1 ½ oz Pineapple juice
- Top with Mango Passion fruit foam
- Shake everything with ice, except the foam, and strain in a cocktail glass. Top with the foam.
- 1½ oz Vodka or Rum**
- ¾ oz Cr. de Cacao
- ½ oz lemon juice or yuzu juice
- ½ oz Sichuan peppercorn syrup*
- few drops of Chocolate bitters
- ¼ oz grenadine
- Top with Mango Passion fruit foam
- Shake everything with ice, except the foam, and strain in a cocktail glass. Top with foam.
- Increase to 1 oz of each yuzu juice and peppercorn syrup for taller drinks.
Instructions
- Falernum Syrup
- Sichuan peppercorn syrup
Combine:
¼ cup lightly cracked peppercorns
1 cup of boiling water
1 cup sugar
Stir until sugar is dissolved.
Steep for 24 hours before fine-straining out the peppercorns
Notes
One can adjust a basic foam by adding grenadine for colour or any other ingredients you might prefer.
Be careful with the canister; the liquid is under lots of pressure. Make sure it is closed tight. Disperse the liquid and the air inside before opening it.
