<p><strong>Aamrakhand</strong></p>.<p><strong>Ingredients:</strong> Around 400 gm of hung yogurt; 100 ml of mango pulp; 2 gm of saffron; 5 gm of cardamom powder; two diced ripe mangoes for garnish.<br /><strong>Method:</strong> Mix the hung yogurt and mango pulp in a bowl till it gets a creamy texture. Sprinkle cardamom powder on it. Add the saffron soaked in milk to it. Pour mixture into individual bowls and refrigerate it for 4 hours. Garnish it with fresh cut mangoes and serve.</p>.<p><strong>Mango basil chocolate truffle pastry</strong></p>.<p><strong>Ingredients:</strong> Around 300 gm of dark chocolate; 150 ml of fresh cream; 3 fresh basil leaves; 300 gm of chocolate sponge; 200 gm of whipped cream; 3 fresh mangoes and 50 gm of sugar.<br /><strong>Method:</strong> Boil the fresh cream with basil leaves and keep it aside. Chop up the chocolate and mix it with the warm basil cream. Strain it into a bowl and keep it aside. Make sugar syrup with 150 ml water and 50 gm of sugar. Split the sponge, sprinkle sugar syrup and layer it with chocolate basil truffle and cut mangoes. Repeat the same for next layer. Make chocolate cream with truffle and whipped cream. Cover the cake with chocolate cream. Slice it and garnish it with cut mangoes and serve.</p>.<p><strong>Rocket salad with raw and ripe mango</strong></p>.<p><strong>Ingredients:</strong> Around 60 gm of rocket leaves; 80 gm of raw mangoes; 100 gm of ripe mangoes. For the dressing, 20 ml of honey; 5 gm of mint; 10 ml of lemon juice; 3 gm of salt and 3 gm of pepper.<br /><strong>Method:</strong> Peel raw and ripe mangoes and diced them. Mix them with fresh baby rocket leaves. Mix all the ingredients for the dressing. Add the dressing and toss the salad well. Serve this in a bowl.</p>.<p><strong>Spicy mango chutney cheese sandwich</strong></p>.<p><strong>Ingredients:</strong> Three mangoes; 10 gm of mint; 10 gm of coriander; 1 green chilli; 5 gm of ginger; 3 gm of salt; 3 gm of pepper; 15 gm of cheese; 4 slices of bread; 20 gm of lettuce and 20 gm of mayonnaise.<br /><strong>Method:</strong> For the spicy chutney, make a paste of the mint, coriander, green chilli, ginger, salt and pepper. Make a mango mayo with mango pulp and mayonnaise. Take the bread slices and spread mango mayonnaise. Place lettuce and sliced ripe mangoes. Sprinkle spicy chutney on ripe mangoes and place cheese slice on it. Cover it with the other slice of bread and serve it with hot fries.</p>.<p><em>(The author is a pastry chef, Courtyard by Marriott & Fairfield by Marriott)</em></p>
<p><strong>Aamrakhand</strong></p>.<p><strong>Ingredients:</strong> Around 400 gm of hung yogurt; 100 ml of mango pulp; 2 gm of saffron; 5 gm of cardamom powder; two diced ripe mangoes for garnish.<br /><strong>Method:</strong> Mix the hung yogurt and mango pulp in a bowl till it gets a creamy texture. Sprinkle cardamom powder on it. Add the saffron soaked in milk to it. Pour mixture into individual bowls and refrigerate it for 4 hours. Garnish it with fresh cut mangoes and serve.</p>.<p><strong>Mango basil chocolate truffle pastry</strong></p>.<p><strong>Ingredients:</strong> Around 300 gm of dark chocolate; 150 ml of fresh cream; 3 fresh basil leaves; 300 gm of chocolate sponge; 200 gm of whipped cream; 3 fresh mangoes and 50 gm of sugar.<br /><strong>Method:</strong> Boil the fresh cream with basil leaves and keep it aside. Chop up the chocolate and mix it with the warm basil cream. Strain it into a bowl and keep it aside. Make sugar syrup with 150 ml water and 50 gm of sugar. Split the sponge, sprinkle sugar syrup and layer it with chocolate basil truffle and cut mangoes. Repeat the same for next layer. Make chocolate cream with truffle and whipped cream. Cover the cake with chocolate cream. Slice it and garnish it with cut mangoes and serve.</p>.<p><strong>Rocket salad with raw and ripe mango</strong></p>.<p><strong>Ingredients:</strong> Around 60 gm of rocket leaves; 80 gm of raw mangoes; 100 gm of ripe mangoes. For the dressing, 20 ml of honey; 5 gm of mint; 10 ml of lemon juice; 3 gm of salt and 3 gm of pepper.<br /><strong>Method:</strong> Peel raw and ripe mangoes and diced them. Mix them with fresh baby rocket leaves. Mix all the ingredients for the dressing. Add the dressing and toss the salad well. Serve this in a bowl.</p>.<p><strong>Spicy mango chutney cheese sandwich</strong></p>.<p><strong>Ingredients:</strong> Three mangoes; 10 gm of mint; 10 gm of coriander; 1 green chilli; 5 gm of ginger; 3 gm of salt; 3 gm of pepper; 15 gm of cheese; 4 slices of bread; 20 gm of lettuce and 20 gm of mayonnaise.<br /><strong>Method:</strong> For the spicy chutney, make a paste of the mint, coriander, green chilli, ginger, salt and pepper. Make a mango mayo with mango pulp and mayonnaise. Take the bread slices and spread mango mayonnaise. Place lettuce and sliced ripe mangoes. Sprinkle spicy chutney on ripe mangoes and place cheese slice on it. Cover it with the other slice of bread and serve it with hot fries.</p>.<p><em>(The author is a pastry chef, Courtyard by Marriott & Fairfield by Marriott)</em></p>