Chef Babu with some dishes from the special mango menu at Nasi and Mee.
Credit: Special Arrangement
As mangoes slowly make their way back into the market, cafes and restaurants in Bengaluru are rolling out new dishes and menus featuring the king of fruits.
Metrolife takes a look at their seasonal experiments.
Kampot, with outlets in Bellandur and Sarjapur, has introduced mango rice paper rolls, mango sushi, and mango sago (which can be served as a drink or dessert) this summer. It will launch mango banh xeo, a sweet and savoury crepe this weekend. “It will be made from mango varieties that are sweeter and fleshy, such as Banganapalle and Alphonso,” shares managing partner and executive chef Priyanka Bonick. Mango sticky rice is a year-round item on their menu.
Nasi and Mee, which has five outlets across the city, has unveiled a mango-centric menu of nine dishes. It features drinks like mango tango smoothie and mango bubble tea, appetisers such as N&M mangga salad (a raw mango and crispy banana blossom salad), mains like ayam satay madura and Malaysian yellow mango curry, and desserts such as mango sticky rice rolls. “We will be using Banganapalle, Alphonso, and multiple other varieties,” says head chef Babu.
Eywa Café, located in Banashankari Stage 2, plans to serve French toast made with mango purée and pulp with a hint of coconut milk, and croissants filled with mango compote. “Alphonso mangoes work best for these dishes as they offer a balanced flavour,” says Neethu B C, owner and head chef.
Dessert corner
Over the past two years, Mäki Pâtisserie in Indiranagar has paired mango with flavours like lemon, goat’s cheese, allspice, and vanilla to create innovative desserts. “Previously, we made a pistachio and mango profiterole (a filled choux pastry ball). It was a crowd favourite and will make a comeback this year. Texture-wise, it’s fun to bite into a creamy interior with fresh mango oozing out,” says Aarohi Sanghavi, head chef and owner.
Rubina Amalraj, founder of Heavenly Desserts in Kasavanahalli, makes mango dessert jars, and mango-filled doughnuts and éclairs every summer. “This year, I’ll be making mango pie with a coconut crust and mango-coconut pudding with tapioca pearls. We will use imam pasand mangoes, sourcing them directly from farmers,” she says. Mango and coconut “blend well”, she says about her latest experiments.
Meal with 40+ dishes
Khandani Rajdhani, a restaurant chain, is running a mango food festival featuring over 40 mango-based dishes until the end of May. Some of the dishes include mango puri (puri infused with mango), mango pizza dhokla (dhokla made with mango purée, topped with spices and mango chunks), kairi masala bhat (spiced raw mango rice), hapus jalebi (jalebi infused with Alphonso mango syrup), mango lassi and mango thandai. “We are using Alphonso mangoes, incorporating them at different stages of ripeness to create a variety of dishes and drinks,” says corporate chef Maharaj Bhawar Singh.