Aam Sutra
Divinely juicy and slurpy, there's nothing aam about the King of Fruits. Mix it in a mocktail, squish it out playfully, squirt it into a smoothie or dress it into a salad, there are no fixed rules when it comes to a mango. Raw or ripe, a mango is an unparalleled delight!
Mango Bavarian Cream
Ingredients
500 gm fresh mango pulp, 100 gm sugar, 6 egg yolks, 10 gm gelatin, 20 ml water, 500 gm whipped cream
Method
Take the egg yolks and sugar over a double boiler (Double boiler means taking a small vessel filled with water, heating it over a gas burner & placing a larger vessel on top of the smaller vessel & cooking the required mixture). Warm up the mango pulp & add to the yolks. Cook till it thickens & forms a light custard like consistency. Remove & set aside. Soak the gelatin with cold water. Set aside for 5minutes. Add in the soaked gelatin. Mix well & place the mixture on ice to cool. Fold whipped cream slowly in the mango mixture till well mixed. Put the mango bavarian in a piping bag & serve as required on cubes of mango in glasses. Garnish as desired.
Courtesy:
Chef Nicholas Fernandes
(Pastry Chef, Hyatt Regency Mumbai)
Mango Sasam
Ingredients
3 medium ripe mangoes, ¼ cup green grapes, ¾ cup grated coconut, 2 bedgi chillies seeded and roasted, ¼ teaspoon mustard seeds, 1 teaspoon tamarind pulp, 2 tablespoons grated jaggery, salt to taste
Method
Peel the mangoes, remove the seed and cut into one-inch cubes. Grind together the coconut, red chillies, mustard seeds, tamarind pulp with one-fourth cup of water into a coarse paste. Add jaggery and blend once again. Place the mango cubes and grapes in a bowl. Add the salt and the ground masala. Mix well and serve cold.
Courtesy:
Wedding Collection
by Chef Sanjeev Kapoor
(Published by: Popular Prakashan)
Mango Coriander Ginger Martini
Ingredients
60 ml vodka, 5 gm (chunks) ginger, 5 gm (leaves) coriander, 20 gm mango pulp, 30 ml mango juice
Method
Chill a martini glass. In a cocktail shaker, muddle all the ingredients except vodka and mango juice. Fill the shaker with ice, and add the remaining two ingredients. Shake well and strain into the chilled martini glass. Garnish the drink with a coriander leaf.
Courtesy:
Chef Udiksha Panshikar
(Food and Beverage Service Manager, Trident, Bandra Kurla)
Mango and Sweet Tamarind
Panha with Basil seeds
Ingredients
2 large sized raw mangoes, 2 tsp cumin seeds (jeera) powder, 1 tsp crushed black pepper, black salt (sanchal) to taste, a pinch of asafoetida (hing), ½ tsp tamarind water, ½ tsp basil seeds, 1/4 cup sugar
Method
Wash and roast the mangoes on charcoal. Let them cool. Peel, mash and strain the pulp. Add cumin powder, crushed peppercorns, black salt, asafeotida and sugar. Mix well till the sugar dissolves. Add tamarind water. Divide the mixture into four tall glasses; fill it up with chilled water and basil seeds. Stir well and serve.
Courtesy:
Chef Narender Singh (Executive Chef,
Hilton Mumbai International Airport)
Compiled by Srirekha Pillai
