With mangoes flooding the city market, local bakeries are experimenting with innovative recipes, dishing out an array of unconventional desserts and cakes.
While most players say that the Banginapalli variety is an ideal choice for dessert preparations, some of them say that it is difficult to get naturally ripened quality mangoes this year.
Incorporating ingredients like white chocolate, mango pulp, cheese, and paneer , chef K. Satish at Bakers Castle brings in variations of cheesecakes with perfection.
Introducing a combination of milk and egg-yolk and fresh cream, he also explains how ‘Mango Delight’ takes different forms during the season.
“Preparations can be personalised as per the requirement. However, good quality mangoes can only make for the perfect treat,” asserts S. Prasad Babu, who has been running Bakers Castle since 2008. Among an assorted variety of seasonal desserts, mango mousse and mango-blueberry cake are the most sought-after items here.
Cashing in on the season, Pastry, Coffee n’ Conversation is whipping up mango-nougat gateau, mango-blueberry gateau and mango-centred chocolate mousse for mango lovers.
“With naturally ripened mangoes not available in plenty, we are not really looking forward to bake mango-infused cakes as against the annual affair at our Pune-based cafe Coffee Jar,” says Isaac Jeremiah Yedla of Bean Board.
