Mangoes take the cocktail route

Fresh fruits are the new news in the cocktail world.

And it being the season for everybody’s favourite yellow fruit, it is time for some ‘dizzy mangoes’, as the menu reads at Conclave, the nightclub on AJC Bose Road in Kolkata. Its mango specials feature mango-flavoured daiquiris and vodkas.

“The biggest trend is to make sure you are putting a healthy drink on the counter,” points out Martin Strobos, bar operational manager at News Cafe in Delhi. The high street cocktail bar from South Africa is making eddies in guzzler circles with its cocktails such as Gigglejuice and Psycho Jack.

With a low calorie option as the mango therefore, Strobos tosses up another of its fast moving signature drinks at the News Cafe with muddled mangoes. The tall, layered cocktail — known as the Panagalatic Gargle Blaster — almost takes you in a jiffy to a poolside cabana, topped up as it is with crimson cherry liqueur, muddled mango and some blue curaçao.

Meanwhile at Aqua, the watering joint at The Park, Delhi, assistant F&B manager Arindam Basu makes the lightest of mango cocktails. Sip on Zephyr, which is as frivolous as its namesake, the light westerly wind called the Zephyr. What goes into it? “Mango purée teamed with strawberry crush and Bacardi,” adds Basu.

Now if you thought that your mango-spiked drinks could use just any mango, think again. Even bartenders are playing with varieties behind the bar.

At Mumbai’s ultra hip alfresco bar, The Dome which is perched atop the InterContinental Marine Drive, the Alphonso goes into its margaritas, mimosas and martinis. “If it is mango, it has to be the Alphonso. For instance, we make the Mango-mosa, our take on the mimosa, with sparkling wine, mango liqueur and fresh mango,” points out F&B manager Sudesh Shetty.

Then there’s Kolkata-based bar consultant Irfan Ahmed who plays around with Alphonsos, Gulabkhas, Langra and Himsagar. He suggests making a colada with the Alphonso to add to the other ingredients of coconut milk and white rum. “For a margarita, go for the sourness of the Himsagar,” he advises.

According to Ahmed, mango works best when teamed with the basic white spirits of vodka, tequila and white rum. Also, when infused with liqueurs such as Cointreau, Galliano, Malibu and Baileys Irish Cream. “The main idea is not to allow any of the ingredients to mask the fresh, juicy and aromatic taste of the mango,” he adds.

Sounds like a lavish ‘yellow’ feast? Yep, it is. So go ahead and indulge yourself. We’re looking the other way.

Lots of mangoes in the fridge box? Here are some recipes to play with then:

Prawns on Lemongrass Skewer

Ingredients: 12 prawns, 12 lemongrass skewers (4in), 2 Kaffir lime leaves finely shredded, 30gm lemon grass sticks (chopped), 1tbs palm sugar, 2 garlic cloves (crushed), 1tbs fresh ginger (grated)
For the mango sauce 1 mango (peeled, pitted, diced), 1 large avocado (peeled, pitted, diced), 1 large shallot (chopped), 1 Jalapeñ chilli (seeded, finely chopped), 2tbs fresh mint (finely chopped), 2tbs fresh lime juice
For the stewed mango, red spinach and pine nut rice 1/2 small mango diced, 1tbs butter, 2tbs red spinach, 1tsp pine nut, 150gm Basmati rice, Salt and pepper to taste

Method: Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place it in the fridge for three hours. Thread the prawns, tail-end first, onto the lemon grass skewers. Pre-heat a barbecue grill or char grill pan on medium. Then cook the prawns on the grill for 1-2 minutes on each side, until they change colour. Mix all the ingredients in a medium bowl. Season with salt. Cover and chill. In a frying pan, sauté butter with mango dices. Toss in the red spinach, cooked rice and seasonings on high heat. Add the toasted pine nuts and take it off the flame.

(Chef Sumanta Chakrabarty)

Mango and Avocado Cocktail

Ingredients: 1 avocado (peeled and cubed), 2 ripe mangoes (peeled and cubed), 50gm mayonnaise, 1tbs tomato ketchup, Juice of half lemon, A dash of Tabasco, Salt and pepper to taste

Method: In a pan, combine mayonnaise, tomato ketchup, lemon juice, salt and Tabasco to form a creamy cocktail sauce. Arrange the avocado and cut mangoes in a cocktail glass. Pour the sauce over the top and chill before serving.

(Chef Paul Prasad)

The Personal Telegraph