Make way for the king of fruits

The mango season, undoubtedly, is awaited with bated breath. Termed as the king of fruits, one can hardly resist from biting into the goodness. “The sweetness and texture of the fruit is what makes it versatile and easy to work with in any form,” says Chef Rachel Goenka of The Sassy Spoon and Sassy Teaspoon chain. Chef Parvinder Singh of Garde Manger Café, Vile Parle (E), seconds the thought, saying mangoes have a taste that remains unmatched. “One doesn’t have to do a lot while preparing a dish that contains mangoes, because it has an essence and taste of its own,” he says. From Mango Crumble to Raw Mango Salsa, here are some recipes you can prepare, as the fruit makes its way to the market. For the dome In a sauce pan, add the mango puree, sugar and egg yolk. Cook it on a slow flame for four to five minutes

Add chocolate, remove it from the flame and add a gelatine leaf to it

Fold the mixture with whipped cream and keep it at the side

Fill half the mould with the mango mixture and freeze it for a couple of hours, layer it with the round disc of passion fruit puree and allow it to set. Fill the rest of the mould with mango mixture and allow it set in the freezer.

For the mango glaze In a pan, add mango puree and vanilla bean

Remove it from the flame and add a gelatine leaf

The temperature needs to be around 72 to 80 degree Celsius

Remove the pan from the heat and add cold glaze to it. to

Assemble De-mould the mango dome and pour the glaze on top of it

Allow it to set in the refrigerator for a couple of hours before serving.

Chef Rachel Goenka To serve, gently slide a butter knife around the edge of each panna cotta. Place a cutting board over the top of the muffin pan and holding the two together, turn it upside down.

Tap the bottom of each muffin hole to dislodge each panna cotta. Chef Parvinder Singh