There’s nothing as relishing as biting into a deliciously ripe mango even if the juice of this scrumptious fruit trickles down to your elbows. We spent our previous month going all around the city and tasting mango delicacies only after which, we have picked out the best ones for you! Devour these innovative Desserts in Hyderabad, which are also said to be some of the best sweet dishes during the season.
Made on a cold stone and served in a waffle cup, this delectable mango ice cream served with fresh Alphonso Mango pieces is sure to leave you asking for more…
Available at: Cream Stone Concepts
Timings: 11:00 am- 12:00 am
Made with Alphonso mangoes and secret recipes imported specially from Mumbai, this creamy dessert is one of a kind. Once you taste it, you can just not stop yourself from going back for more while the season lasts…
Available at: Haji Ali, Madhapur
Timings: 10:00 am to 2:00 am
Jumbo Mango Bowls and Large Lassi
A huge bowl of Alphonso Mangoes and Icecream paired with a large glass of Mango Lassi on a hot summer day. Sounds heavenly right? It tastes just as heavenly as it sounds…
Available at: Batter Tales, The Joint, Banjara Hills
Timings: 12:00 pm to 12:00 am
Creamy flavoured Pot Ice cream
This ice cream is made on the age old pot machinery technique. It is delicious, age old and simply amazing!
Available at: Famous Icecream, Mozamjahi Market.
Timings: 11:00 am to 1:00 am
Cakes and Cheesecake Jars
Scrumptious jars full of mango goodness with a combination of cheese and cream along with some heavenly mango flavored cake topped with mango jelly, pulp and real mango pieces. What are you waiting for? Go get them now!
Available at: Little Things, Banjara Hills, Himayathnagar, Madhapur
Timings: 11:00 am to 11:00 pm
Vegan Coconut Mango Ice cream
This ice-cream is made with fresh mango pulp, coconut cream and coconut oil. The taste is so different and yet so yummy that you cannot stop after gobbling up one scoop.
Available at: Westin, Mindspace
Timings: 7:00 am to 11:00 pm
Summer is incomplete without some chilled mocktails. Try the Mong Cola- A yummylicilous mango drink filled with ice cubes and topped with one star Anise.
Available at: Zega, Sheraton Hotel, Financial District.
Timings: 12:00 pm to 2:00 am
Mango Mogambo, Cheesecake and Aam Aadmi Shake
Home made mango icecream mixed with real fresh mango fruits, topped with whipped cream and bits of mango, served in a waffle cup.
Mango ice cream cold stoned with in-house mango cheesecake, tasty mango pieces and choco stick paired with real mango pieces and milk topped with whipped cream.
Available at: Oh So Stoned, Banjara Hills, Hitec City
Timings: 11:00 am to 12:00 am
Give it a shot yourself…
This summer, become a Chef yourself and try your hand at these simply mouth-watering Mango recipes. Whether it’s a get together, a birthday party or even a simple dinner at home, these recipes by Tahera Fatima go well with all occasions.
Mango & Raspberry Trifle
- 4-6 mangoes ripe
- A box of raspberries, 2-6 ounces
- 2 tbsp Caster sugar
- 1/2 tsp vanilla extract
- Vanilla pudding
- Brittania orange( for a tangy flavour) cake or Vanilla cake. Either one of your choice.
- 1 cup of Heavy cream
- 4 cups of milk
How to make it –
- Cook pudding according to the instructions on the box with milk. For 6-10 mins and then refrigerate it for 30 minutes until it gets thickened.
- In a bowl , blend the heavy cream , vanilla extract and caster sugar, until thick whipped cream. And refrigerate it for 20-30 minutes .
- In a trifle dish , layer the Britannia cake cubes in the dish followed by layering the thick pudding on top of it and then the ripe pieces of mango . Then add the whipped heavy cream , lastly layer it with fresh raspberries. Repeat layering twice .
- Garnish the last layer with cream and chunks of cake .
Mango Sorbet with Thai Basil
- 8No – Fresh Mangoes
- 100gm – sugar, depending on ripeness and sweetness of the mangoes
- 1No Lime zest
- 1 No – Lime juice
- 50gm – Thai basil leaves, plus extra sprigs for garnish.
- 100 ml – Water
HOW TO MAKE IT-
Place the mango, sugar, lime zest and lime juice in a bowl and let macerate for 45 minutes to an hour until the sugar has completely dissolved. Combine the mango mixture with water and the Thai basil in a blender until smooth. Place the puree in the refrigerator until chilled. Pour the mango mixture into your ice cream maker and process according to your machine’s instructions. Place the sorbet in a container and put it in the freezer for a couple of hours to freeze solid. Serve garnished with sprigs of Thai basil if desired.
Pastry Chef at Shangri-La Hotel, Bengaluru