Mango & Lime
Jelly Basket
Mango agar agar jelly shaped into a delicate basket for ceviche, with lime and chilli.
Choose the setup you need.
The basket is shaped on a thoroughly chilled mould. Start with the mould if you already own a compatible handle, or choose a complete iron setup.
Small Flower mould only
One Small Flower Croustade for your compatible Nordic Chefs handle. Choose “Mold only” on the product page.
See mould price & options
Single + Small Flower mould
A complete Single handle setup with one Small Flower Croustade included. Choose “Single” on the product page.
See complete setup priceHow to Make the Mango Agar Agar Jelly Basket
This mango agar agar jelly combines lime, chilli and mango in a thin basket for ceviche. Chef Arnis Ansons shapes the shell by dipping a thoroughly frozen mould into the warm jelly base for 4–5 seconds. The recipe covers the jelly basket; ceviche, passion fruit gel and edible flowers are serving suggestions.
Ingredients
- Juice of 1½ limes, plus juice of ½ lime to add after straining
- 1 chilli
- 5 g brown sugar
- 200 ml water, divided
- 50 g mango
- 3 g agar agar
Method
- Blend the juice of 1½ limes with the chilli, brown sugar, mango and 100 ml water until smooth.
- Pass through a fine sieve. Add the remaining ½ lime’s juice, the other 100 ml water and the agar agar. Whisk well.
- Bring the mixture to a full boil, whisking continuously to dissolve the agar.
- Pour into a glass or narrow container deep enough for dipping. Skim any foam from the surface with a spoon. Keep the mixture fluid in a warm water bath.
- Chill the basket mould in the freezer until thoroughly cold. Dip it into the liquid, hold for 4–5 seconds, then lift it out slowly. Let the coating set before carefully removing the jelly basket from the mould.
To serve
Fill with ceviche, mango, passion fruit gel and edible flowers. Keep the basket chilled and add the ceviche just before serving so it stays delicate and holds its shape.
Jelly basket technique
How much agar agar does the recipe use?
Use 3 g agar agar with the quantities listed above. Whisk it into the strained base, then bring the mixture to a full boil while whisking continuously.
Does the basket need to be fried?
The basket is formed by dipping a thoroughly frozen mould into the warm jelly base. This recipe does not use a frying step.
When should the ceviche be added?
Keep the basket chilled and add the ceviche just before serving so the shell stays delicate and holds its shape.
Does this include the ceviche filling recipe?
The supplied recipe covers the jelly basket. Ceviche, mango, passion fruit gel and edible flowers are suggested for serving; prepare the ceviche and passion fruit gel separately.