The king of fruits has arrived! For many, one bite of the sweet, tangy mango brings back memories of hands sticky with pulp, and a rich aroma filling the air during the summer season. Mangoes, in their simplest form, carry a sense of nostalgia. Since it’s finally mango season, chefs tell us about their fondest memories involving this seasonal delight and how they’re experimenting to put an innovative twist on the summer classic.
Grandmum’s pro tip for storing aam Chef Manish Mehrotra tells us, “My personal favourite is Dudhiya Malda, that is native to Bihar. The flavour, texture and fragrance — everything adds to its ability to entice.” What’s a childhood memory that stands out for him? “I remember when my grandmother used to store all the aam in racks and shelves, wrapping them neatly in newspapers,” he shares, adding, “She used to follow the FIFO technique — First-in, First out.
Whatever arrived first was to be used first, to prevent decay and wastage.” Ask what could, in his opinion, become the next big mango trend in the culinary world and Manish replies, “People have already explored the possibilities of mango tiramisu, pastries, mousse and custards. However, any preparation that celebrates the flavours and authenticity of the fruit has a chance at becoming the next big trend.
” A mix of sweet and savoury “Malda and Langda are two varieties that take me back to my childhood when we used to wait impatiently for the season’s aam,” recalls c.
