One of the best mango variants is the Alphonso, known for its superior taste and quality. Rich in iron, the Alphonso mango is great for people with anemia as well as for pregnant women who need additional iron. Its name comes from Afonso de Albuquerque, a Portuguese general. When George W. Bush, the former president, visited India for the first time in 2006, he said that he never tasted a fruit better than Alphonso mango. A sought-after variant, over 50% of the total cultivation is exported to other countries. Maharashtra, Gujarat, and Karnataka grow these Alphonso mangoes, the aroma of which comes from myrcene, a chemical also found in plants such as basil and lemongrass. The nutritious fruit is packed with Vitamin A, Vitamin C, Vitamin K and minerals like magnesium, manganese, and phosphorus.
Wild berries on the other hand, are packed with vitamins, minerals, and antioxidants, and are known to prevent some kinds of cancer, help manage diabetes, reduce inflammation, and aid heart health. Filled with calcium, potassium, Vitamin C, phosphorous and magnesium, wild berries are low in calories and are great for weight watchers as well.
Chef Prasad Metrani, director of culinary, Conrad Bengaluru, shares a recipe:
For the mango cremeux
- 1 cup Ellen & Vire cream
- 1/3 oz gelatin sheet
- 0.9 oz butter
- 3 oz cream cheese
- 5 oz Callebaut white chocolate
- 3 oz fresh Alphonso mango puree
For the chocolate soil
- 4 ¼ oz caster sugar
- 2 oz Callebaut dark chocolate
- 2 tbsp water
For the mango ganache (for glazing)
- ½ cup mango puree
- 1 lb Callebaut white chocolate
- 2/5 cup Ellen & Vere cream
- 3 gelatin sheets
- 5 tsp water
- Fresh berries
- Micro greens
- Edible flowers
- Cream the butter and cheese together and keep it aside.
- Meanwhile take a saucepan add Mango pure and Ellen & Vire cream together, cook it until it reaches boiling point.
- Remove it from the stove, add water-soaked gelatin sheet in it and stain the mixture. Keep it aside until it reaches room temperature.
- Fold the butter and cheese mixture into it and mold it.
- Keep it deep freeze for 3 hours.
- Glaze it with mango ganache
- For chocolate soil
- Cook sugar and water till soft and it reaches a boiling stage.
- Add melted chocolate and stir.
For mango ganache
- Boil the cream and pure together.
- Remove the mixture from stove add chopped chocolate mix it well and add soaked gelatin sheet in it and stain it.
For more mango-centric recipes on SEEMA.com to blitz through this summer, check out our Mango May-Nia series!