Mango Lassi Bliss
Experience the ultimate summer refreshment with a classic Mango Lassi, a beloved Indian yogurt-based drink. This recipe, curated by Sahil Kumar, a mixologist
at DoubleTree by Hilton Gurugram Baani Square, offers a simple yet delightful way to enjoy ripe mangoes. The core components include about a cup of smooth mango pulp, derived from one large ripe mango, blended with one cup of plain yogurt for creaminess. Sweetness is adjusted with 2-3 teaspoons of sugar, according to individual preference, and a hint of cardamom powder is added to impart its distinct aromatic warmth. For that perfect frosty texture, a few ice cubes are pulsed in briefly. This thick, creamy concoction is best served immediately after pouring into glasses, garnished with a fresh mint sprig and a scattering of finely chopped mango for an extra burst of flavour and visual appeal. It’s an ideal beverage to quench your thirst on a hot afternoon, offering a rich and satisfying taste.
Vibrant Mango Salad
Elevate your summer dining with Sam's Signature Black Rice, Mango & Avocado Summer Salad, a creation by Chef Samantha Kochhar. This dish masterfully combines textures and tastes for a refreshing meal. The base is one cup of thoroughly cooled, cooked black rice, which offers a slightly chewy texture and a beautiful dark hue. This is complemented by the sweetness of half a medium ripe mango, diced, and the vibrant crunch of char-grilled red bell pepper, peeled and sliced. Creamy notes are introduced with half a ripe avocado, also diced, and a ¼ cup of freshly grated coconut adds a tropical undertone. Two finely sliced green onions and ¼ cup of lightly crushed roasted peanuts contribute freshness and a satisfying crunch, respectively. The salad is enhanced with torn basil leaves and 1 tablespoon of finely chopped fresh dill for an herbaceous finish. The accompanying Coconut Chili Dressing is a harmonious blend of 3 tablespoons thick coconut milk, 1 tablespoon coconut water, 1 teaspoon light soy sauce, 1 teaspoon sweet chili sauce, 1½ tablespoons extra virgin olive oil, the zest of ⅓ lemon, and ½ teaspoon fresh lemon juice. A small red chili, finely chopped, ¼ teaspoon fresh ginger, grated, ½ small garlic clove, minced, and salt to taste, create a dressing that is both zesty and slightly spicy. The preparation involves cooking the black rice until tender yet slightly chewy, charring and peeling the bell pepper, and whisking together all dressing ingredients. The assembly is crucial: combine cooled rice, mango, pepper, coconut, and green onions, toss with the dressing, then gently fold in basil and dill, followed by peanuts. Finally, the avocado is added with a light mix. Served slightly cool, this salad is a balanced masterpiece of flavour and colour.
Decadent Mango Cheesecake
Indulge in a truly exquisite dessert with Chef Sanket More's Mango Cheesecake recipe. This dessert features multiple layers of flavour and texture for a sophisticated treat. The cheesecake filling begins with 44g of cream cheese, beaten until smooth, to which 19g of castor sugar and 6g of curd are added for a balanced sweetness and tang. Then, 22ml of luscious mango pulp and 2ml of lemon juice are incorporated for a vibrant tropical flavour. To ensure a perfect set, 2g of gelatin is bloomed in 6ml of water, gently heated until dissolved, and cooled before being mixed into the mango-cream cheese base. Separately, 10g of whipping cream is whipped to soft peaks and then gently folded into the mango mixture. This filling is poured into molds and refrigerated for 6–8 hours until firm. The mango layer is crafted from mango pulp, to which a small quantity of gelatin dissolved in water is added and then poured over the set cheesecake, requiring an additional 1–2 hours of refrigeration. The base of the cheesecake is a light, subtly textured mixture made from 10g flour, 2.5g butter, 1g ginger, 1g honey, 1.5g sugar, and 0.5g baking powder, prepared and set to form the foundation. Once fully set, the cheesecake is carefully demolded and presented, often garnished with fresh mango dice, quenelles of coconut and mango ice cream, and fresh mint leaves to provide a refreshing contrast and visual appeal. It is best served chilled.
