Explore Mango recipe opportunity for Sheraton Grand Bengaluru Whitefield Hotel and Convention Center.

Recipe by- Chef Ravi Rawat
Designation- Assistant Pastry Chef
Brand- Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

1. Mango Pannacotta with Mango jelly

Prep and Cook time 30 mins

Servings: 2

Ingredients

Cream- 1 ltr

Sugar free sachet- 12

Gelatin sheets- 12g

Mango pulp- 200g

Mango Puree- 500g

Agar Agar- 5g

Sugar- 80g

Topping:

Layer it up with some chopped mango slices and mint leaves

Method:

• Soak the gelatin in 75 ml cold water and keep aside
• Boil the cream and mango pulp
• Take it off the heat and add the sugar free sachet
• Then and the soaked gelatin to this mix and stir in till well combined
• Pour it into desired glass and chill for minimum 6 hours

Jelly making method:

• Bring the mango puree to a boil
• Mix the sugar and agar agar together before adding it to the mango puree
• Boil together for 5 minutes
• Set in a mould or container and cut into cubes and garnish the Pannacotta.

Mango Shrikhand Ice cream

Prep and Cook time 30 mins

Servings: 2

Ingredients

1. Cream- 300g

2. Yoghurt- 200g
3. Fresh mango cut cubes- 180g

4. Cardamom powder- 2g

5. Icing sugar- 200g

6. Mango puree- 100g

Topping:

Layer it up with some chopped mango slices and cashew nuts

Method:

• Boil all the ingredients together for 5 minutes
• Freeze overnight
• Churn in an ice cream machine

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