The chefs say they start conceptualising new mango dishes as soon as the new year begins. However, most visitors still prefer a bowl of freshly cut Alphonsos.
The moment a truck loaded with Alphonsos reaches the premises of Taj Mahal Palace Hotel in Colaba, the chefs begin visualising different dishes they can prepare with these succulent fruits.
The chefs say they start conceptualising new mango dishes as soon as the new year begins. However, most visitors still prefer a bowl of freshly cut Alphonsos. About 600 kg of Alphonsos is required daily in the hotel.
Speaking about innovations made in the kitchen, Chef Rohit Sangwan, Executive Sous Chef, said, "We only offer Alphonsos to our customers. As soon as the first batch of mangoes ripen, we start trials of the new recipes in mind."
Mango dishes start featuring on the menu card mid-March onwards, and continues till June."We don't use any preservative, nor do we serve frozen mangoes," added Chef Sangwan.
Speaking about the best way to add mango to any dish, Chef Surendra Khambra, Sous chef Shamiana, said, "Mangoes are unique and go well with almost all dishes. If nothing else, a slice can be added to make a dish look more attractive. Raw mangoes can be used as salad. Mangoes greatly enhance the taste of kebabs and prawn dishes, too."
Chef Sangwan added, "Mango has a lot of fibres. It can be consumed along with any other fruit. However, it should not added to any dish that is too hot. More than 30-35 degrees of heat alters the texture, colour and taste of mangoes."
Pulpy Recipe
Mango Saffron Ganache (By chef Rohit Sangwan)
Ingredients
- 160 grams of white chocolate
- 56 grams of thick cream
- 35 grams of Alphonso purée
- 7 grams of light corn syrup
- 7 grams of unsalted butter
- 3.5 grams of saffron
Method
1. Heat the cream, Alphonso purée, light corn syrup and saffron in a heavy base pan.
2. Heat the white chocolate slightly in a microwave to melt it slightly.
3. Pour the hot gooey mixture of cream and purée over the chocolate and let it rest for 30 seconds.
4. Blend both the chocolate and the purée till the time it emulsifies using a hand blender.
5. Once the chocolate and purée mixes evenly, add soft butter and blend again.
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 "Rohit Sangwan and Surendra Khambra")
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