Mango. The king of fruits gets treated royally in our country. The fruit comes to our households inside a wooden crate wrapped in a soft hay. They are gently lifted and savoured meal after meal via a glass of chilled aam ras or a plate of sliced mangoes. Since the fruit comes once a year, restaurants and food outlets all over tend to serve as many mango dishes as possible. Before the season of ‘aam’ draws to a close and the city experiences its first shower of monsoon head over to the below-mentioned restaurants and try their mango specials. Splashed over waffles, sprinkled over raita, mixed in a sorbet and more – served in unique ways each one as scrumptious as the next. We picked up few places in Mumbai that are using mangoes in the most creative ways. Here we go.
Glocal Junction – For Mango waffles
The new age all day dining and bar Glocal Junction caters to the needs of today’s global local, those who are global in their appearance but local at heart. The restaurant gives you global experiences with surprise elements of local cultures. The restaurant is paying tribute to the aam season by introducing two mango delicacies on their menu – Mango Waffle and Malvani Fish Curry with Raw Mangoes.
When: Glocal Junction, Ground Floor, Nehru Centre, Dr. Annie Besant Road, Opposite Nehru Planetarium, Worli
Also available at their Andheri outlet.
Cost: Mango Waffle – Rs 415
Malvani Fish Curry – Rs 545
Chef Mohammed Irfan of the Glocal Junction shares Mango Waffle recipe.
- 850 gm refined flour
- 100 gm clarified butter
- 2 fresh Alphonso mango
- 650 ml milk
- 125 gm sugar
- 4 eggs
- 10 gm baking powder
- For the waffle batter – Add milk, sugar, and eggs in a bowl, keep aside. In another bowl assemble all the other dry ingredients along with the mango puree.
- Now add the milk mixture to the dry mix and finish by adding the clarified butter, gently mix with a hand blender.
- Rest the waffle batter for 30 minutes in the refrigerator.
- When cooking the waffle first heat the waffle iron, apply clarified butter and pour the batter onto the waffle iron.
- Cook for 8 minutes. Garnish with mango slices and mint leaves.
Khandani Rajdhani – For Aamlicious Thali
If you are a desi khana fan, head to Khandani Rajdhani and drool over the aamlicious thali. The traditional dishes at the restaurant are sure to delight you. Indulge in the season’s mouth-watering menu that comprises Mango Malabari Kadhi, Kairi Chana Dal, Kairi Samosa ki Sabji, Raita, Mango Lassi, Aamras, Mango Jalebi, Amrakhand and Bhajiya.
Where: Across all Khandani Rajdhani outlets
Cost: Rs 490 +taxes
Maharaj Jodharam Choudhary – Corporate Chef, Khandani Rajdhani, shares the recipe of Malabari Mango Kadhi.
- Ripe mango
- Roasted cumin seeds (jeera) – 1 teaspoon
- Shallot onion – 1 cup
- Yoghurt – 1 cup
- Red chilli powder – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Coconut oil – 1 teaspoon
- Mustard seeds – ½ teaspoon
- Fenugreek seeds – ½ teaspoon
- Grated coconut – ½ Cup
- Red Chilli
- Curry leaves
- Chopped coriander leaves
- Cook the Mango in about half cup water for few minutes.
- Grind the Coconut, Cumin, Shallot Onion, Turmeric, Chilli powder to a smooth paste adding water.
- Add the ground Coconut paste to the mango and simmer for 3-4 minutes.
- Beat the curd with half cup water until smooth, when the mango-coconut mixture has simmered for about few minutes switch off the flame and add beaten curd. Mix well.
- Heat oil in a small pan, for tempering. Add mustard seeds, fenugreek seeds, red chillies and curry leaves.
- Add the tempered ingredients to the curry, mix well and add salt.
The Dessert Street – For Mango Tarts
The Dessert Street is a personalised dessert kitchen founded by Dhawal Shah. It serves custom-made desserts that suit every palate and imagination. With the mango season around, The Dessert Street has something close to heaven. The tempting melt-in-the-mouth tart is creamy and fresh, prepared by fresh mango compote topped with a velvety milk chocolate ganache garnished with mango gel and coconut foam, served in a vanilla tart shell. Also, try their Fresh Mango Vanilla Bean mousse and Mango Bonbon.
Where: The Dessert Street, Mahalaxmi Industrial Estate, Gandhi Nagar, Lower Parel
Cost: Mango tart – Rs 250 per piece
Mango Mouse Loop – Rs 300 per piece
Mango Bonbon – Rs 575 for a box of 8 pieces
The Empresa Hotel – For Alphanso & Kaffir Lime Risotto
The Empresa Hotel’s Culinary Mentor Chef Ajay Chopra has curated a variety of exquisite mango dishes so that we have a mangolicious summer this year. And those dishes include Mango Aloo Kurkure, Balinaise raw mango prawns. Fusion of our favourite desi mangoes and Italian delicacy, Alphanso & Kafir Lime Risotto is sure a treat for your taste buds!
Where: The Empresa Hotel, SAB TV Rd, Laxmi Industrial Estate, Suresh Nagar, Andheri West
Cost: Mango Aloo Kurkure – Rs 395
Balinese Raw Mango Prawns – Rs 449
Alphanso & Kaffir Lime Risotto – Rs 549
Mango Passion Fruit Mousse – Rs 399
Chef Ajay Chopra shares the recipe of Alphanso and Kaffir Lime Risotto.
- Cooked risotto – 120 gm
- Olive oil – 15 gm
- Chopped onion – 10 gm
- Chopped garlic – 10 gm
- Thyme – 5 gm
- Chopped parsley – 10 gm
- Mango chunks – 15 gm
- Mango pulp – 20 gm
- Chopped kafir lime – 15 gm
- Black pepper – 5 gm
- Parmesan cheese – 10 gm
- Fried glass noodles – 5 gm
- Fried carrots and mango skin – 5 gm
- Heat the pan add olive oil, chopped onion, garlic and thyme in the pan and saute for a minute.
- Deglaze with mango pulp, add fresh parsley and kafir lime.
- Add the cooked risotto rice and stir well till flavour blend.
- Add mango chunks into risotto rice and cook further.
- Seasoned with salt, black pepper, parmesan cheese, cook for few minutes or till nice creamy consistency.
- Once cooked remove from heat and plate it.
- Garnish with glass noodles and fried carrot and mango skin, and coriander sprig.
Mad Over Donuts – For Mango Doughnuts
If gorging on soft and decadent doughnuts are your idea of snacking then Mad Over Donuts is the place you should be in. The doughnut brand brings the season’s best flavour right to your plate! Some of the mango specials here are Mango Mojo, Mango Mantra, and Yellow Jello.
Cost: Rs 83 onwards
Where: Across all Mad Over Donuts outlets
Plate and Pint – For mango popsicle
With summer around the corner and the Mumbai heat coming in full swing, this popsicle could be your much-needed saviour! Super easy and quick plus its healthy and refreshing.
Where: Plate and Pint, 106 Bhulabhai Desai Road, Kemps Corner
Cost: Rs 220
Here’s the recipe for Mango Chia and Coconut Popsicle shared by head chef and founder of Plate & Pint Monaz Irani.
- Diced mango
- Mango pulp/ juice
- Orange juice
- Chia seeds (soaked in water until they’ve swollen)
- Coconut milk
- Popsicle mould
- Combine the diced mango, orange juice, chia seeds and coconut milk in a bowl.
- Pour the thick mango pulp/juice into the mould.
- Top it up with the combined mixture in the bowl till the brim.
- Cover and insert the popsicle sticks.
- Place in the freezer until completely frozen.
- Demould and enjoy!
Coppetto – For Mango Sorbet
Forget the slices of mango this summer, and give way for a bright sun-kissed yellow, tangy in taste and absolutely delicious Mango Sorbet at Coppetto Artisan Gelato, that’s sure to become the flavour of the season. Infused with a smack of fresh mangoes and a hint of love, this icy treat is here to keep you cool through the summer.
Cost: 170 for small, 230 for medium, 800 for a jar
Where: Coppetto, 117, Waterfield Road, Bandra West