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Mumbai food: These unique dishes made from different mango variants are must try
Updated On: 07 April, 2018 03:02 PM IST | Mumbai | Dhara Vora Sabhnani
Look beyond Alphonso and explore a variety of the king of fruits with these dishes


Meaty delight
"Badami is very sweet and tasty, and cheaper than Alphonso. It doesn't have a lot of fibre, which makes it easy to macerate and purée. It works well with prawns or lamb. We make a mango salsa, a mango mint coulis and marinate the lamb chops in mango purée along with seasoning. The mango juice is soaked up by the meat, which is then served with brown rice and cous cous. Add a little lemon juice or other citric acid to enhance the flavour of the meat and the mango. Totapuri also works great for sauces and to cook meats," says Ruffy Shaikh, executive chef, Hotel Peninsula Redpine.
At: Peninsula Redpine, Andheri East
Call: 30151747
Cost: '2,000 (available on request)
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