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Mango fever hits Delhi

Here’s a round-up of not so aam dishes that you can can gorge on this summer

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With temperatures soaring to 42 degrees in the capital, the only good thing about summer is binge eating on mangoes! No, we are not talking about eating the fruit as it is but having mangoes for breakfast, lunch and dinner. You don’t believe us? Well, restaurants in Delhi are making not just desserts but are adding the king of fruits to your gol gappe, kadi and what not! So we bring to you some of the most innovative mango dishes that you must-try this season.

Aam-loving!

Mango in any form is pure love and keeping that in mind, the restaurants are serving Aam-lava which is a mango Baklava, Mango Jalebis, Mango and Coconut Panacotta, Green Tea and Mango Moon of Taj Taiwanese Fruit Tart, Raw mango and Basil risotto, Stuffed Chicken breast with cinnamon mango sauce, Malabari Mango Kadi, Amaretto’s Fresh Raw Mango Salad et al.

Mango fusion

The Moon of Taj is serving Green Tea and Mango Moon of Taj Taiwanese Fruit Tart, which is a novel combination of authentic green tea leaves in the crust and exclusive mango and pineapple filling inside make for a delicious dessert experience. Making an exclusive flavour in India, the components — green tea and mango — are fused together in the best possible manner in this dessert. This exceptional tart gives a new definition to sweets and desserts. According to the owner, Hugo Wang one absolutely needs to try this dessert because it is thriving on taste, health and hygiene. Also, through this tart one can not only enjoy the benefits of drinking green tea, but also delight in it through this delicious mango dessert.

Chef Shayal Taunk at Cafe Amaretto is serving Mango Salad and he feels that is the most basic and seasonal dish. He says, “The uniqueness lies in the fact that each slice of mango you take is the most refreshing slice. This one is a simple salad which maintains the flavour of the mango and it is apt for the season. Serving Stuffed chicken breast with cinnamon mango sauce at the Goldfinch Hotel, chef Laveen Mathur describes the dish as a fusion dish. He says, “In our mango sauce, we have a ripe mango and a raw one. So you get a distinctive taste of sweet and sour. Usually, with chicken breast we do not serve such sauces but keeping the season and the demand in mind we have curated this dish.”

Interesting flavours to try

Aji Nair, Chief Operating Officer at Khandani Rajdhani has made the Gujarati Kadi even more interesting by offering Malabari Mango Kadi in the restaurant. For him the uniqueness in the dish is that it has a homely feel to it. The dish is a traditional one with mango seamlessly infused in them which when blends with rice gives a rich texture and feel. The mango dish is unique in more ways than one and has the Indian palate hooked. Chef Manoj Pandey, at Dirty Apron insists on one trying the Mango and Coconut Panacotta because the refreshing flavours in this dessert has its own amalgamation of smoothing, eye-appealing texture of mango and coconut. He also mentions the fact that it has low cholesterol and it also acts as a remedy for skin problems. Arjun Toor, Director at Baris has introduced Aam-Lava and says, “Mango is a perfect summer fruit and what better way to combine it with authentic Turkish dessert like Baklava.”

MANGO PHIRNI

Ingredients

  • 45 grams basmati rice
  • 315 gms chopped mango
  • 3 cups full fat milk
  • 4 tbsp sugar
  • 5 green cardamoms powdered
  • ½ tbsp sliced or chopped almonds
  • ½ tbsp sliced pistachios or blanched almonds for garnishing
  • 1 tsp chopped dried rose petals or ½ tsp rose water

Method
Rinse 1/4 cup basmati rice in water and then spread it in a plate. After the rice grains are dried, grind them till you get a semi-fine granular consistency, like that of rava or sooji. Keep aside. Peel, chop one large mango and add the mango cubes in a blender. Blend till smooth. Keep the mango pulp aside. Also, slice or chop 10 to 12 pistachios and six dried rose petals if using.

For phirni
Take three cups full fat milk in a thick bottomed kadai, and on a low flame heat it. Stir at times. When the milk begins to boil, then add the ground rice granules. Stir well. Next add sugar. Stir well and cook the mix on a low flame, stirring at intervals. The milk will thicken as the rice gets cooked. Keep on stirring in breaks so that lumps are not formed. Also, scrape the sides often and add it to the simmering milk. By the time the rice granules get cooked, the phirni will thicken. Stir continuously, so that the phirni does not brown or burn. Switch off the flame, when you reach a thick consistency and the rice is cooked. Add sliced or chopped pistachios, cardamom powder and chopped dried rose petals. You can also add rose water instead of rose petals. Also, add a pinch of saffron. Mix well. Cover the pan and let the phirni cool at room temperature. Add the mango puree and mix well to a uniform consistency. Now spoon the phirni in bowls. Garnish with sliced pistachios or rose petals. Cover the bowls and refrigerate the phirni for three to four hours. Then serve.
Recipe courtesy: Imly

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