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Everyone has a tip or two when it comes to shopping for the king of fruits. Here are some of the best deals in town we unearthed. Happy slurping!

One bite of this heavenly fruit brings instant delight to the taste buds and makes your mouth water. Though the mango season is drawing to a close, the city is flooded with the king of fruits.

The Bangalore Hopcoms Mango Mela, which is on till June 15, has over 12 varieties of mangoes in over 239 retail outlets of Hopcoms in the city.

Crowd puller: The Lalbagh Mango Mela is on at the Glass House till June 15 pics/Namita Gupta

The co-oprative hopes to sell 1,000 tonnes of mangoes, by the end of the mela.

India accounts for more than 50 per cent of the world's mango production, and Karnataka is a leading producer of the fruit.

Hopcoms president B Munegowda, says, "The price of each variety of mangoes would vary daily depending on the procurement price. However, there is hardly any variation in mango prices at the Hopcoms outlets across the city. Price might go up when there is a dip in the quantity of arrivals."

Alfonso cucumber and olive salad with honey mint and yoghurt dressing 

Ingredients
Alfonso mango half mango, Cucumber 50gms ,Black jumbo olives 3nos, Assorted lettuce 50gms
Dressing
Yoghurt 75ml, Salt 2 gms,
Crushed pepper 1gm, Lemon juice half lemon, Honey 1tsp, Mint leave paste quarter teaspoon

Method
Cut cucumber and mango into flat strips. Make the dressing.
Mix all the ingredients in a bowl and add the dressing. 
Recipe courtesy: Executive chef Subroto Goswami, Hotel Ista

Fresh alphonso sundae
Fresh alphonso sundae is made of French vanilla and fresh alphonso sorbetto, topped with luscious fresh alphonso mango chunks, mango sauce and whipped cream. In a tall glass, put one scoop Mama Mia fresh alphonso sorbetto. Add some chunks of fresh alphonso mango, drizzle with some mango syrup (any local brand available in the supermarket)
Add one scoop of Mama Mia French vanilla gelato. Top with more mango chunks and mango syrup. Finish with a dollop of whipped cream and a cherry.
Recipe courtesy: Mama Mia Gelateria, 6th Main Indiranagar and UB City, Lavelle Road

Mango French Toast

Ingredients
Baguette or whole wheat bread 3 slices Egg 3 nos                                      
Mango - 200gm                              
Milk - 100ml                                  
Vanilla extract - few drops                
Sugar - 80gm                                  
Salt - 5gm                                      
Maple syrup or honey - 20gm                      
Slice the baguette or wheat bread to the required size.
Mix egg, milk, sugar, vanilla extract in a bowl (whisk it a little). 
Soak bread (make sure it's soaked on both sides).
Cook with butter till golden brown.
Slice mango into cubes. Place on plate and top it up with a drizzle of maple syrup/ honey and lots of mangoes to go with it. 

Chef's Tip: An easy to make dish this takes less than 10 minutes to prepare. Serve it on a white dish to bring out the lovely golden, yellow and orange colours of the bread, honey and mango. A great breakfast dish to have in the mango season. Recipe courtesy: Omer Basith, consultant chef and partner, The French Quarter Bistro, Indiranagar.

Fresh spinach and mango salad with roquefort

Ingredients:
Baby spinach leaves 500 gms
Alphonso mango 350 gms
Extra virgin olive oil 50 ml
Mango vinaigrette 20 ml
Roqueforte cheese 30 gm
Red cherry tomatoes 30 gms
Parmesan cheesechips 4 each
Bouquet of fresh herbs 4 each
Salt and black pepper powder to taste

Procedure: Wash and dry the baby spinach leaves. Remove the stems if they are not tender. Peel and cut the 100 grams of mango in wedges and the remaining into thin round slices. In a mixing bowl gently mix the spinach leaves and mango wedges, dress them with olive oil and mango vinaigrette.

Presentation
In a plate arrange the spinach and mango roundels using a round ring. Alternate the layers of fresh spinach and mango roundels and build into a tian. Place a quenelle of roqueforte cheese on the top most layer. Randomly place some red cherry tomato halves and 3 wedges of mango. Season with salt and pepper. Drizzle some mango vinaigrette on the salad. Place a parmesan cheese chip on the quenelle of roqueforte cheese and a bouquet of fresh herbs.
Recipe courtesy: Gaurav Shiva, executive chef, 12th Main restaurant at Mercure Homestead, Koramangala.

Wallet factor (Prices per kilo)
Alphonso - Rs 50
Badami - Rs 43
Mallika - Rs 35
Sindoori - Rs 17
Raspuri - Rs 24
Banganapalli - Rs 30 Malgova - Rs 43
Dussheri - Rs 45