Mangolicious

Our chefs ensure that our guests experience the favorite fruit of the season – the almighty, king of all fruits - MANGO!

Our Pastry Chef, Shubham Paliwal, a culinary expert in the world of desserts, designed a special menu just for all those mango lovers. Varieties ranging from mango cakes to mango gelato, Chef Shubham created mouth watering desserts which you cannot resist!

So try these delicious mango based desserts at home and share your experience with us.

Mango Cheesecake with Oreo Graham Crust

Ingredients:

Crust

1 cup                Graham cracker crumbs

1/2 cup            Crushed Oreo cookies

1/4 cup            Ground almonds

1/4 cup            Coconut

1/3 cup            Melted butter

3 tablespoon   Sugar

1/2 teaspoon  Cinnamon

Filling

8 ounce           Cream cheese, softened

3/4 cup           Sugar

4                       Eggs

1 teaspoon      Vanilla

1 cup                Sour cream

1 1/2 cups       Mashed fresh mango  

2 tablespoon   Orange juice

Method of preparation:

1. Set oven to 150 degrees.
2. For Crust, combine all ingredients and press into bottom of a 9 or 10 inch springform pan.
3. Bake at 150 degrees for 10 minute then increase the oven temperature to 160 degrees.
4. For filling, beat cream cheese and sugar until it gets smooth.
5. Blend in eggs one at a time.
6. Add remaining ingredients and mix it well.
7. Pour the batter into pan.
8. Bake at 375 degrees for 10 minute, then lower temperature back to 350 degrees for 35-40 minute, or until lightly golden.
9. Cool it for 5 hours, and then refrigerate 8 more hours or overnight.

Mango leche y avellana with milk and hazelnut

Method of preparation

Almond Dacquoise

Ingredients:

1200ml          Egg white      

600gms         Almond powder

180gms         Castor sugar  

200gms         Flour

400gms          Icing sugar

Method of preparation:

1. Beat the egg white with sugar until stiff in a clean and sanitized mixing bowl.
2. Fold the stiff egg white in the almond powder, icing sugar and flour mixture.
3. Spread the batter on the lined baking tray at 200c. 

Mango mousse with milk chocolate

1.200ml         Elle & Vire cream                             

640gms         Mango pulp                           

1024gms       Milk chocolate                                   

16gms            Gelatin powder

Method of preparation:

1. Melt the milk chocolate couverture at about 40/45c.
2. Separately heat approximately 100gm mango puree in a sanitized saucepan and dissolve the hydrated gelatin in it.
3. Add the rest of the mango puree.
4. Mix the mango puree with the couverture in order to emulsify.
5. Add the semi-whipped cream when at 35/40c.

Crunchy hazelnut praline

Ingredients:

70gms             Unsalted butter                                 

100gms           Milk chocolate                                   

430gms          Pralinosa                               

200gms          Croquant hazelnut

Method of preparation:

1. Melt the covertures and separately melt the butter.
2. Combine both; add in the hazelnut praline and finally the croquant hazelnut.
3. Prepare very thin disks and store in freezer before inserting into the cake.

Come and indulge in mango surprises at our venues. Whether its le Mango mistral, Mango Terrine or Ecstasy (Mango pudding, fresh mangoes and coconut jelly), enjoy the fruit of the season with a twist in the taste.



Mango baked Cheese Cake, Cream Cheese, Blue Berry Compote & Mascarpone Ice-Cream


 

Ecstasy (Mango pudding, Fresh mangoes and coconut jelly)