The mango factor

Summers are here and so are mangoes. For those who crave for the goodness of pulpy, sweet mangoes throughout the year and wish to have them before, with and after every meal the season for them is here. Mango shakes, mango chutney, mango curries are too mainstream nowadays. Here is the recipe for Baked mango crumble with sorbet, coconut cream to tantalise your taste buds.

Mango crumble

Ingredient Quantity

Mango- fresh & well ripened 3nos

Sugar 40gms

Refined flour 120gms

Butter 100 gms

Mango Sorbet

Ingredient Quantity

Mango 3nos

Water 100ml

Liquid glucose 50ml

Sugar 25gms

Salt pinch

Lemon juice 5ml

Coconut Cream

Ingredient Quantity

Coconut cream 100ml

Sugar 20gms

Vanilla pod 1nos

Corn flour 5gms

• Method of cooking-
• Mix butter and flour together till grainy texture.
• Place the crumble in bowl and set in the fridge for a hour.
• Sprinkle the chilled crumble over the cut mangoes and bake it for 25 to 30 minutes at 180 degrees.
• In a pan heat the water, sugar & salt until the sugar and salt have completely dissolved and set aside to cool.
• Blend fresh mango until completely smooth in texture and mix them with syrup and lemon juice.
• Pour into medium bowl, cover with cling film and freeze until its almost frozen.
• Serve freshly baked mango crumble with a scoop mango sorbet and coconut cream.

- Chef Thimma Reddy, Executive Chef, Food And Beverage Production, The Park Hyderabad