Indulge in mango-based desserts this summer

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Indulge in mango-based desserts this summer

Sky-rocketing mango prices be damned. This season, nothing should stop you from indulging in aam ras the way Katrina does. Follow our lead

In a city where every vegetable market and freelance fruit seller is flashing this hay-covered fruit, getting lured into mango‘s earthy aroma is unavoidable. While ripping its golden flesh with clenched teeth is our favourite activity, indulging in a bowl of chilled mango pulp comes close second. Here are four aam ras-obsessed places that got the better of us.

Mango kulfi at Simply Kulfis and Icecreams Bandra

Facing the scorching sun is easy when you have kulfi in your freezer, especially mango
kulfi from caterer Hasina Meherally. Made by reducing full-fat milk and chunks of fresh alphonsos, these cold slices have a predominant milky taste with a mild fruity sweetness. Though most of its body is frozen mango milk, lucky ones may catch bites of fresh fruit too. Since this kulfi is churned every morning, the flavours are delicate on the palate and the absence of preservatives makes us want to reach out for a second helping.

Mango shrikhand at Jain Biscuit Center Andheri

The method used to make Jain Biscuit Center’s shrikhand hasn’t changed in the last 25 years. Fresh curd is hung for hours until it reaches Greek yogurt-like consistency. To this, ripe mango pulp and sugar are added. The shrikhand is churned in a machine until it forms a smooth gloop and is then chilled. The creamy result has a comfortable level of tartness. While at the store, don’t forget to peck on other seasonal delights such as aam barfi and aam pedha.

Aam panna at Food for Thought Cafe Kalaghoda

Owners Kapil and Reshma Sanghi’s cheerful cafe inside Kitab Khana bookstore specialises in home-style food and beverages. While summery salad leaves dressed in cooling vinaigrettes are our favourite, nothing washes them down better than chaat masala-seasoned aam panna. The clear, raw mango sherbet is an apt thirst quencher for weight watchers who prefer chemical-free jaggery over processed sugar. The drink delivers a tangy sweetness followed by a sour smack and has tiny pieces of mint floating on top. Don’t ask them for the recipe – it’s a guarded family secret.

Aam ras- Shree Thaker Bhojnalaya Bhuleshwar

Situated in one of the most puzzling localities of Mumbai, Shree Thaker Bhojanalaya at Bhuleshwar has a prize for those who manage to find their way. On Sundays, the place offers unlimited aam ras along with regular fare of subjis, ghee-drenched chapattis, dal, chaas, papad and sweets. The aam ras here doesn’t reek of papaya puree and castor sugar, like it does at most thali-joints. Instead it is full-bodied and slightly sweet with the goodness of alphonsos that are pulped every morning. Don’t wear your pastels to this lunch.

Not-so-aam- Mango sushi by Gaia Home Chef:

Vegetarians, one reason to bring out your chopsticks is chef Shilarne Vaze’s alphonso roll. The Juhu caterer’s signature dish has semi-ripe mango, mint, cucumber, sesame seeds, wasabi and mayo. This kitchen needs a minimum order of ten rolls to get your sushi rolling.

Mango salad dressing by icing on top: Cool down with a bowl of greens dressed in pulpy mango dressing. Made using mango puree, balsamic vinegar and olive oil, the sweet emulsion goes best with strong flavours such as arugula leaves and bell peppers. Your bottles will have to be picked from owner/chef Ayushi Shah’s Napeansea Road home. Mango spring roll at Grand Hyatt: Brother of spicy spring rolls, these fried flour parcels come stuffed with fresh mango slices, cream and hazelnut. The dish is served as a part of seasonal mango festival held at the hotel. Other delights include mango crumble, mango cheesecake and mango-avocado salad.

Mango mousse facial at Skin Kitchen: If harsh sunlight is making your skin dry and pigmented, treat it to a mango mousse facial. This Bandra-based organic salon uses dry mango powder, mango milk and mango mousse to cheer up your face in 70 minutes.

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