A date with the king of fruits
In this summer of Mango Madness SUMITRA SENAPATY tries to derive some sense by savouring special offerings at the Grand Hyatt and the Oberoi's in New Delhi
AS THE season unfolds, mango-lovers are in for a treat with some irresistible desserts such as mango and chocolate pudding, mango cheesecake, baked mango yogurt, mango afternoon teacake, mango mousse, mango crumble, mango and wine jelly, more and more.
The Mango Festival at New Delhi's Grand Hyatt's Cascades is on daily from three to seven in the evening. It is one of those all-you-can eat buffets, with a delicious range of savoury and sweet preparations, highlighting mango, the king of fruits. Besides things to eat, there are mango mocktails and mango tea to sip and watch the world go by. Mango Mania is happening at the Oberoi hotel too. Master Patissier Chef Guillaume Bonnety goes sweet on you, as he displays his summer collection of delectable desserts at the La Rochelle.
Sample mouth-watering delights like Maharaja -- a combination of chocolate, lime, nuts and coffee served with mango or coriander coulis -- Fresh mango tart with pistachio ice cream and caramel sauce. And for weight-watchers there's a low calorie creation of mango with mint and fruit honey coulis. All of which will inspire just one emotion. Utter love and gluttony. Nothing tempts like Bonnety's temptations, specially if it's a divine mango cake, mango mousse cake, mango cheesecake and fresh fruitcake with mango toppings.
If you prefer fruity offerings choose from a delectable variety of mango mousse pastry and mango tart. Incidentally, Bonnety in the course of his career, has been associated with several Michelin-starred restaurants such as the Louis XV in Monte Carlo where he was associated with the world renowned Chef Alain Ducasse, Time Magazine's Chef of the Century. In case you do get inspired, here is a Mango Madness recipe to do at home:
3/4 cup buttermilk
1/2 cup vanilla flavoured yogurt
2 1/2 cups diced fresh mango, frozen
1 tablespoon fresh lime juice
1/2 teaspoon ground ginger
1 teaspoon grated fresh ginger
3-5 ice cubes
Combine the buttermilk and yogurt in the blender. Add the mango, limejuice,
fresh ginger and ground ginger. With the blender running, add the ice cubes
one at a time until the desired consistency is reached.
Pour this into parfait glasses, add decorative straws and serve as
a dessert to your guests. Delicious! Easy to make!
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