Want to try the latest take on mango?
The purple cow set the moo-d. A blend of grapes, sweet Kerala banana and icy vanilla ice cream, it's a rich milkshake, hearty enough to keep you occupied till the cows come home.And when you're done, the chefs at Café Mercara at the Chola Sheraton say you can even keep your glass.Evidently, the coffee shop is moving towards more fun food. After all, sometimes it's absolutely necessary to be frivolous. The rest of their all-new milkshake menu includes a rather fascinating `chunky monkey' made with choco chips, coffee and what they call "oodles of chocolate sauce."If you're too grown up for that, there's actually a Passion Fruit cheesecake shake, and an admittedly mild apple and cinnamon shake, supposedly reminiscent of apple pie.They're also celebrating the mango season with a bright and beautiful collection of mango desserts created by Chaf Gabba and his team.Explaining that he waited till the city was well into the mango season "because I didn't want chemically ripened mangoes," Chef Gabba is now whooping it up with a selection of luscious handpicked fruit, which ripened slowly in the hotel cellars over the past few weeks.The pick of the lot is the Boston Mango and Berry pie, scattered with bright blueberries, interspersed with tangy slices of Banganapali mango and served with a generous dollop of snowy whipped cream. The Mango Meow made with crisp biscuits and what Chef Gabba insists is "the best mousse in the city" is a nice enough dessert, but it definitely needs more mango in it to qualify as a `mango festival' participant. At the moment, the `King of Fruits' is more of an afterthought, peeping demurely through layers of thick mousse. We also sampled the `Mango Decadence Glaze' which was less decadent than it sounds, but interesting all the same: with chiffon cake topped with mango cubes and encased in a pretty chocolate casing.The festival is on till June 30 at all the Chola Sheraton restaurants. Call 28110101 for reservations.SHONALI MUTHALALY