May 07, 2013, 23:34 IST | Kartiki Nitin Lawate

The season of mangoes is here, and most of you would have already had a bite of the king of fruits. The Guide recommends, you add a new touch to the seasonal fruit with these fun and delicious recipes

Honey Roasted Mango Rice Pudding
By Aniruddha Limaye, executive chef, Courtyard by Marriott Pune, Hinjewadi
Ripened mango 2 pc
Honey 2 tbsp
Rice 1 cup
Milk 4 cups
Sugar 200 gms
Pistachio nuts 100 gms

Wash the rice and soak it for 15 minutes. Take milk in a pot and add the drained rice in the milk. Let it cook until it is soft and gooey. Add mango pulp and sugar, and stir well until the sugar is dissolved and mango pulp is blended well. Slice the mangoes and lay them on a flat tray. Brush some honey over each slice and then put under a salamander or in an oven (high temperature) just to caramelise the honey. Cool and keep in a refrigerator. In a serving bowl place the rice pudding in the centre and arrange the mango slices on the side. Serve immediately with a sprinkle of pistachio nuts.

Mango Napolean

Hazrat Babajan’s shrine
Located near MG Road in Camp Area, Hazrat Babajan’s shrine is one of the few female dargahs (shrines) in the city. Hazrat Babajan was a Baloch Muslim saint, who arrived in Pune in 1905. Born in Balochistan, Afghanistan, she was considered to be a sadguru or qutub by her followers and spent the final 25 years of her life in Pune. Now an old woman, her back slightly bent, shoulders rounded, with white matted hair, and shabbily dressed, Hazrat Babajan “was seen sitting or resting at odd places, in different parts of the City” before she finally located to a slum area called Char Bawdi (Four Wells) on Malcolm Tank Road, part of a British Army cantonment. The white marble dargah of Hazrat Babajan was built alongside a neem tree — under which Babajan and Merwan (also known as Meher Baba) sat in silence with tears flowing form their eyes for many years. The shrine is at the centre of a busy Babajan Chowk. It’s a small one-roomed dargah with her grave placed under the neem tree, which emerges through the rooftop. Her dargah is frequented by people of all religions.

Chilled Brûlée Centred Mango Mousse Cake

Mango Napolean
By Aniruddha Limaye, executive chef at Courtyard by Marriott Pune, Hinjewadi

For brandy snaps
Flour 200 gms
Butter 225 gms
Sugar 360 gms
Liquid glucose 180 gms
For Mango Mousse (eggless)
Fresh mango 4 pc
Whipping cream 500 ml

Cream the butter and sugar together slowly and keep on adding liquid glucose little at a time till the sugar dissolves. Cut and fold while you add the flour to the butter and sugar mixture, slowly to form consistency of a thick batter. Store in a fridge for an hour. On a flat tray lay silicon mat or greased butter
paper. Make small dough balls and place them evenly separated from each other. Bake in a preheated oven at 180 degree celsius for 15 minutes. Take it out of the oven and let it cool down at room temperature so that it becomes crispy. You can also make a cone of it, or roll it with the help of a rolling
pin (only when it is still warm).

For the Mango Mousse
Whip the cream until soft peak and then add fresh mango pulp and some pieces of mangoes. Make alternate layers of mango mousse and brandy snaps. Decorate on top with some more mousse and powder sugar and serve with some chopped mangoes.

Chilled brUlee centered Mango Mousse Cake
By Aniket Raje, chef de partie, Courtyard by Marriott Pune, City Centre.

For Mango Jelly
Gelatine 30 gms
Mango (diced) 800 gms
Sugar 100 gms
Mango juice 500 gms
For brûlée filling
Gelatine 10 gms
Cream 400 gms
Honey 160 gms
Egg yolk 100 gms (for vanilla pod)
For Mango Mousse Cake
Gelatine 35 gms
Mango puree 800 gms
Sugar 270 gms (for meringue)
Egg White 180 gms
Whipped cream 630 gms

First mix sugar and juice together. Bring it to boil. Now add melted gelatine and diced mangoes. Boil the mixture. Let it cool for a while. Place it in the fridge for 30 minutes. Mix cream, honey, vanilla pods and egg yolk together. Beat the mixture on hot water (double boiler) until semi thick. Add melted gelatine and let it cool for some time. Make a layer of the mango jelly. Line a cake ring with cheesecake crumbs. Add a second layer of the chilled brûlée. Now, for the Mango Mousse, melt the gelatine and then add the mango puree. Fold this mixture into whipped cream. Beat the egg white and sugar until stiff and fluffy. Fold the meringue into the mango and cream mixture and make a third layer. Let it set for 30 minutes. Serve with chopped mangoes. 

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