The most exciting thing about summers is the mangoes. With ample varieties available in the market one can eat to their hearts glory as much mangoes as they want. Do you know this interesting fact about mangoes that Mango trees believe in self-care and hence they do fruit bearing only in alternate years. During ‘on’ years, they give fantastic yields, bearing thousands of fruit. The next year is an ‘off’ year where they give themselves rest and invest in growing shoots and leaves. So the fruit yield will be low.
Chef Muthamizhan, Executive Chef, Hotel Royal Orchid Bangalore says "Mango is everyone’s favourite fruit for a reason. There’s so much one can do with this fruit. I love experimenting and exploring new dishes with mangoes. Each variety has its own slightly different taste and texture. Some are sweeter than others, some pack a slightly sour punch and some are just more fibrous and juicier. Each variety of mango can produce a different-tasting dish/ dessert and that’s what excites me the most."
Here's the recipe of Alphonso Mint Pinna cotta (Eggless) an easy Mango Dessert recipe By Chef Muthamizhan, Executive Chef, Hotel Royal Orchid Bangalore
Prep Time: 45 Minutes
Serves: 6
Name Of The Ingredients
• Amul cream 1 litter
• Milk 250 ml
• Mint leaves 20 gm
• Sugar 200 gm
• Agar-agar 20 gm
• Alphonso mango puree 250 gm
• Vanilla essence 3 drops
Method:
Pre preparation:
• Make mango puree: rinse the peel and chop the mangoes. Add the chopped mangoes to a blender and make a smooth puree, later transfer the puree to a bowl and keep it aside
• Soak the agar-agar strands in the water: chop the agar-agar strands into small pieces and soak them in water for 15 minutes
• Make the cream mixture: in a saucepan mix cream, milk, sugar, and mint leaves, and whisk and stir it continuously. Let the mixture come to a boiling point, and stir till the sugar dissolves
• Make agar-agar solution: keep the agar-agar and the water solution on the stove, and stir the strands till they are completely dissolved
Preparation
• In a small vessel, add the mango puree, and sugar. Stir and simmer them well and add some lime juice to it
• Grease the bowl and add the mango mixture. Later wrap the bowl and refrigerate it
• Mix the cream - milk sugar mixture with the agar-agar solution. stir and whisk them well
• Wait till the mixture becomes less hot, and this is called panna cotta
• Add the mango puree and the vanilla essence at this stage
• Again, mix the ingredients well
• Pour them into a serving bowl and cover the lid or wrap them with a plastic foil