With the mango season at its peak, make the best of it with these unusually delightful mango pairings that city chefs have to offer...
The succulent fruit is dominating the market and the kitchen in almost every household, and hence there couldn’t be any better time to relish the king of fruits, while being as experimental and innovative as you can get.
Mango with wine is quite an experiment, but is certainly worth trying. “Wine always makes a moment an occasion. Pairing wine with something requires one to keep in mind the strongest flavour or the predominant character,” says Sovna Puri of Sula Vineyards. All you need is to keep the basic pairing rules in mind.
“When it comes to pairing mango with wine I would say it needs to be a dessert wine essentially, as mango is not only sweet but also has a predominant flavour to which only a dessert wine can stand up to. The Late Harvest Chenin Blanc is one wine that goes well with mango ‘as it has hints of orange-mango’ itself.”
You cannot afford to miss some unique mango cocktails such as El Dorado (Indian and Carribean mangoes with tequila), Curried Alphonso (fresh mangoes, curry leaves, chilly and vodka); Spiced Tango (fresh fennel, black pepper crush, mango puree and vodka, rimmed with black pepper and sugar) Kairi Martini (raw mangoes with sour mix and black currant with vodka) and Alphotini (mango juice with soda and dash of vodka). One can grab any of these drinks at Escobar.
Freshly cut mangoes with whipped cream, chocolate sauce or caramel sauce are simple yet classic combinations; while the more novel ones include mango and mint pairing. “The sweetness of this dessert comes from the mango while the mint adds to the sour flavour,” explains Prashant Sabne, pastry chef at Renaissance hotel. Prashant has some more unusual offerings on the platter like fresh mango fruit together with fresh passion fruit; and mango milk chocolate with hazelnut, which is basically a mango mousse with milk chocolate in it. “It’s got hazel nut crunches too since I used Gianduja (a milk chocolate cake with discs made of French biscuits).”
Chef Paul Kinny, of Intercontinental hotel, has his own set of mango recipes like the mango eclairs with white chocolate drizzle, mango toffee pudding and Ferro Rocher, and fresh mango creme brulee. You can also dig into fresh mangoes with ice cream, baked mango yoghurt, and chocolate mille feuille at the Taj Mahal Palace.
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
)
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
)
){kind=small}
){kind=small}
)
)
)
)
)
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}