• Dig into the ‘Mango May-nia’, a food festival that makes the most of mangoes

It’s rare to come across someone who doesn’t relish mangoes. The king of fruits makes the horrid Indian summer a sweet affair. As the mercury rises, mangos get riper, so the saying goes. And along with it rises our craving. The prospects of relishing so many irresistibly delectable varieties of mangoes one after the other throughout the summer season can make anyone drool.

Be it shakes, ice-creams, coolers, condiments or pickles, mango is the flavour of the season. Keeping in mind the fondness for the fruit and to celebrate the king of fruits, JW Marriott Chandigarh has organised ‘Mango May-Nia’, a festival celebrating mangoes. The festival is being hosted by Chandigarh Baking Company (CBC), the deli and patisserie at the hotel.

The “Mango May-Nia” at CBC promises to go beyond the popularly known mango dishes. “The menu is a tribute to this majestic fruit and offers a unique gastronomic experience,” says Chef Manjul Myne, who has joined as the new pastry Chef at JW Marriott Chandigarh.

The chef has curated a menu that uses different varieties of mango and across cuisines. In the festival, as the chef informs, five kinds of mangoes have been used. These are Alphonso, Safeda, Kesari, Chausa and Sindoori. Right from standalone mango-based offerings to mango-inspired combo meals, there are many options at hand.

One can choose from mango-based delicacies like Three Mango Mille Feuille, Ginger and Alphonso Cheese Cake with Leather Mango Cheese Straw, Kesari Macaroons, Fresh Mango Brulee, Fresh Mango Tart, Vegan Coconut and Mango Pannacotta, Mango and Cardamom Cake with Fresh Safeda, Katcha Aam Granita and the ‘Mango Mess’.

“Be it coolers, snacks or desserts, we are making the most of the fruit. Also in the line-up are cakes, shakes, tarts, sandwiches and puffs,” says the chef who recommends Fresh Mango Brulee or the Katcha Aam Granita to start with. 

Combo meals (a mix of sweet and savoury) are also a part of the festival. There’s Grilled Honey Glazed Ham and Mango sandwich with Banana and Coconut Smoothie; Vanilla Ice Cream with fresh mangoes; Roast Chicken Puff with Fresh Mango Shake; Vegetable Club Sandwich with Mango Jalapeno Ice Cream and Mango Smoothie.

The Fresh Mango Brulee is a recipe by Chef Manjul which involves cutting a mango into half, sprinkling brown sugar on top of the mango wedges and torching them with flame. This gives the wedges a solid texture on top caused by the burning brown sugar which you need to knock down with a spoon and eat. The burnt flavour of sugar coupled with the sweetness of mango gives the Fresh Mango Brulee a unique taste.

Some other interesting offerings include the Mango and Cardamom Cake and the Kesari Macaroons. The Mango and Cardamom cake explores a unique pairing of cardamom and mango where the Chef has used Safeda mango which does not lose its shape easily. Guests who are fond of macaroons can try out the Kesari Macaroons which have a tangy Kesari-mango flavoured cream in the centre.

The food festival is on till May 31.