Chilling with mangoes

Mumbai: The summer heat is a great excuse for us to sink our teeth into anything cool and delicious.
With the fruit of the season, mango, making its entry into the market, we bring you another reason to spoil yourself… Four recipes, a sorbet, a drink and two cocktails, all using mangoes.

While the sorbet makes for a great dessert, the aam panna and the two cocktails make for excellent drinks for a summer party. As always, the recipes are delicious and are extremely easy to prepare. This week, the recipes are shared by Khandani Rajdhani, Fusion 9 and Park Hyatt.

Mango Sorbet

Ingredients

3 ripened mangoes
240 gm sugar
240 ml water
Juice of 1 lemon
Zest of 1 lemon
Pinch of salt

Method

Heat the sugar, water and lemon zest in a medium saucepan until the sugar completely dissolves. Set aside to cool. Cut the flesh from the mangoes. Put the mango pieces, sugar water, lemon juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled. Process the mixture in a ice-cream maker according to the directions. Transfer mixture to a plastic storage container and freeze until firm, at least for six hours.
If you don’t have an ice cream maker, blend the mix every half an hour for at least five to six times and then freeze until firm, at least for six hours. Once it is set, scoop out and serve in a glass with a mint leaf.

Thai Alphonso

Ingredients

60 ml Glenlivet whisky (12 years)
90 ml Alphonso mango puree
3-4 kaffir lime leaves

Method

Fill a cocktail shaker with ice cubes, add mango puree, kaffir lime leaves and the Glenlivet. Mix all the ingredients over ice. Pour in an old fashioned glass and serve.

Mango Mix

Ingredients

60 ml Mount Gay-Xtra Old
100 ml mango puree
4 cubes galangal (a type of ginger)
4-5 chunks Italian lemon
15 ml honey
90 ml Earl Grey infusion

Method

Infuse Mount Gay X.O. in Earl Grey infusion and set aside. Add lemon chunks in a Collins glass and galangal cubes and muddle and add honey. Fill up the glass with ice cubes and add mango puree. Top it up with the infusion and serve.

Mango Panna

Ingredients

2 raw mangoes
½ cup sugar
¼ tsp saffron strands
½ tsp cardamom powder  

Method

Wash the mangoes and cut into chunks. Mix the mango chunks and sugar and boil till it gets soft. Blend. Add cardamom powder and saffron and bring to a boil again. Chill before serving.