Mango recipes by Chef Joy Bhattacharya of The Oberoi, Bombay.

In this illustrious dessert, very fine pancakes are warmed in a lightly caramelised orange butter sauce, then doused with Cointreau and ignited to flaming glory, ending any repast on a note of unforgettable flourish.

Ingredients:
Grated raw mango - 150 gms
Grated potatoes - 600 gms
Chopped shallots - 180 gms
Chopped garlic - 10 gms
Blanched spinach roughly
chopped - 500 gms
Nutmeg grated - 1 gms
Philadelphia cheese - 40 gms
Goat cheese - 300 gms
Choux paste - 200 gms
Tomato confit - 100 gms
Vegetable fettucine - 150 gms
Balsamico vinegar - 100 ml
Pomegranate juice - 200 ml

Procedure:
Procedure: Saute the shallots with chopped garlic until transparent and set aside half the quantity for the spinach.

Combine the remaining half with the grated mango and potatoes, season with salt and pepper and mix lightly.

Coat the feta cheese the pre-portions into 5 with the mixture and pan fry on a medium hot nonstick pan till golden brown from all side.

To the remaining shallots, add a pinch of chopped fresh oregano and saute for a while, add the spinach. Cook for a few minutes and finish with philledelphia cheese and grated nutmeg. Season. For the tomato confit blanch ripe tomatoes, take off the skin and discard the flesh -- just retain the outer firm layer. Spread the tomato petals on a olive oil brushed kitchen paper. Season with salt and milled pepper and sprinkle chopped garlic and chopped fresh rosemary. Place on top of a hot oven or on a hot rack for 10-12 hours until the petals shrink and the moisture dries out. Store immersed in olive oil and heat before serving.

Blanch the vegetable spaghetti in boiling salted water and toss in olive oil before rolling them up for service.

Place the spinach ragout and the tomato confit in the centre of the plate. Press the galette on top and finally arrange the spaghetti roll on the feta and mango galette. Garnish with choux trellis and fresh chives.

Reduce the balsamio and the pomegranate juice together till you get a thick consistency and spoon it over on the plate.

Ingredients:
N.Z lamb rack - 100 gms (3 bone in)
Milled pepper- 60 gms
Skin on raw mango - 600 gms (sliced thick 1/2 inch)
Mashed potato - 100 gms
Grated raw mango - 160 gms
Asparagus spears - 100 gms
Pearl onions - 120 gms
Olive oil - 150 ml
Garlic pods - 15 gms
Black whole pepper corn - 8 gms
Red wine jus - 80 ml
Drambine mustard - 8 gms
Fresh cream - 10 ml
Celery salt - 10 gms
Popiah skin - 75 gms
Chopped shallots - 80 gms
Mint jelly - 10 gms
Ground cumin - 4 gms
Chopped fresh thyme - 2 gms

Procedure:
For raw mango boreks, grate the mango and squeeze the juice out after seasoning with salt. Saute the shallots add the chopped thyme then the mango hash, cook for a while and finish with mint jelly and ground cumin.

Season and ensure the mixture is dry.

Roll in popiah skin to make the boreks, deep fry before serving. Brush the raw mango plank with olive oil, sprinkle with celery salt and milled pepper and chagrill until cooked. Set aside. Cook the pearl onions in olive oil with a sprig of fresh rosemary and garlic pods until tender to the core.

Rub the lamb rack with crushed pepper after removing the centre bone, season and griddle on a hot plate with the cap side down. Cook in a medium hot oven until medium cooked. Place the chargrilled mango in the centre of the plate, spoon down the mashed potato and place the lamb rack after slicing lengthwise at an angle.

Garnish with asparagus spears, pearl onions and mango boreks. Ladle the jus around the outer margin of the place.

For a strong flavour, simmer the jus with mustard for a few minutes before finishing with a touch of fresh cream and 1 tsp of frozen butter.

Ingredients:
Raw mango - 1000 gms
Chopped onions - 200 gms
Crushed garlic - 8 gms
Garlic salt - 8 gms
Chicken stock - 800 ml
Fresh cream - 80 ml
Fresh thyme - 5 gms
Orange juice - 60 ml

For the sorbet
Champagne - 100 ml
Vodka - 60 ml
Sweet lime juice - 70 ml
Egg white - 30 gms
Black salt - 15 gms

Procedure:
Method for the sorbet
Whisk in the above ingredients and churn and chill in the pacotel to form the granite - should turn out to be very light and fluffy.

Method for the soup
Char the mango in a clay oven until its soft to the core, remove skin and blend.

Saute shallots and crushed garlic, add the fresh thyme and the orange juice, reduce and then add the mango puree.

Pour in the chicken stock and simmer slowly for 15-20 minutes till the flavours mix.

Puree in a blender and pass through a sieve.

Bring the mixture back to a boil and finish with fresh cream and garlic salt.

Chill in the refrigerator for 6-8 hours and serve chilled with a scoop of vodka granite.