It is almost the end of the summer season as the monsoon is almost here. However, since mangoes are still available in abundance, it is probably the best time to use the seasonal fruit to not only use in savoury dishes but also in coolers to beat the heat
Updated on : 30 May,2023 09:24 AM IST | Compiled by : Nascimento Pinto
At Out Of The Blue, bartender Gaurav Prasad makes the Mangotini, a summer twist to the classic vodka martini. He makes it with vodka, mango puree, sweet and sour mix, ice, chilli and salt. Photo Courtesy: Out Of The Blue
The Vegan Mango Lassi by chef Raveena Taurani at Yogisattva in Khar combines the goodness of lassi and mangoes to make a vegan mango lassi that is a meal in itself. For the cooler, take mangoes, coconut milk, unrefined coconut sugar, cardamom, lemon juice, saffron and ice cubes. Photo Courtesy: Yogisattva
The Comango by chef Yashasvi Modi at The Burrow in BKC uses the goodness of coconuts and mangoes to make this slush-like mocktail. Make it with fresh Alphonso mango pulp, ginger and honey syrup, fresh coconut water and garnish with mango caviar. Photo Courtesy: The Burrow
Another drink inspired by the Alphonso mango, the Ratnagiri cocktail at newly-opened Nksha is a gin-based cocktail made with Alphonso mango puree infused into the alcohol, martini, sugar syrup, angostura bitters and citric acid. Photo Courtesy: Nksha
At Jamjar Diner, restaurant manager Dhiresh Poojary says the Frozen Mango and Jalapeno Margarita is a favourite, and was a part of their seasonal menu in Bandra. Mix mangoes, fresh jalapenos, lime juice, tequila and triple sec to make a delicious and potent cocktail. Photo Courtesy: Jamjar Diner
If you love coconut, you can also make the Mango Belly, a delicious cocktail that is served at Amazonia in Bandra Kurla Complex. It is made with coconut cream, lemongrass puree, mango juice, bourbon whiskey and a lemongrass stick for garnish. Photo Courtesy: Amazonia
