Mango Mania

What is summer without mangoes?? Tasteless and insipid. I love to gorge on mangoes and look forward to summers only for that. Nothing like a juicy, pulpy mango everyday. I can’t have enough of mangoes in summer in any form. Aamras and puri, mango milk shake, mangoes chopped into cubes with ice cream or yoghurt. I basically look for an excuse to eat a mango.

Apart from being consumed as a fruit, which most of us do, mango lends itself to several dishes in various cuisines. One can actually create many a culinary delight with this ‘King of fruits’. But of course desserts made of mango are the most delectable. A custard tart made from mango, freshly baked mango cheese cake, mango soufflé served with mango sauce. The options are plenty. It all depends upon how creative a chef can get. And mind you many pastry chefs can whip up magic with mangoes. Vasant Khot, the Sr. Pastry Chef at Holiday Inn Mumbai Intl Airport is one such example. I can never have enough of his desserts and specially those made with mango.

But in recent times, one dessert which has completely swept me off my feet is the Mango Meringue at Deliciae, Bandra and now in Powai.  That quaint little cafe has some extraordinary desserts. The crunchy meringue is filled with fresh alphonso mangoes with low fat fresh cream. It is absolutely sinful and simply melts in your mouth. Can’t wait to go back for some more before mangoes disappear from the market.

Though all of us love desserts made with mangoes, we often don’t realise how well mangoes can be integrated into savoury dishes too, either in their raw or ripe form. Seafood pairs well with raw mangoes and the flavour of mango, although strong is still very compatible with other flavours. Fish cakes with mango salsa are my favourite. I first tasted them in Singapore and the taste still lingers in my mouth. Mangoes apparently compliment pork too.  That’s not all, one can have Mango Margherita too. But my first choice for eating mangoes is and shall always remain in desserts only.

Wish I could be in Goa right now and enjoy the local varieties of mangoes and also attend the mango promotion at Grand Hyatt Goa. The chef there is creating exotic desserts and dishes using mangoes.

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