Make summer fun with these simple recipes. 

Asian Mango Pudding

Recipe by Chef Rakhee Vaswani, Owner, Palate Culinary Studio and Academy

Ingredients:

• 125 gm mango ice cream
• 1 mango, chopped
• 7 gm gelatin
• 12 gm castor sugar (you may reduce or increase as per your taste and liking)

Method:

• Soak the gelatin in water. 
• In a bowl take ice cream (melted), chopped mango and sugar. Mix well. 
• Melt the gelatin and temper it. Add it to the ice cream mixture. 
• Pour it in cups and set it for 3-4 hours. 

Xico Paloma

Recipe by Chef Jason Hudanish, Xico restaurant

Ingredients:

• 30 ml bacardi
• 30 ml tequila
• 15 ml lime juice
• 15 ml grapefruit rosemary syrup
• Top up soda
• Collin glass

Method:

• Fill a glass with ice. Add bacardi, tequila, lime juice and grapefruit rosemary syrup in a cocktail shaker and shake well.
• Strain into the glass, stir in the soda and serve. 

Beet The Heat

Recipe by Chef Amit Sharma, co-owner and chef at Poetry by Love and Cheesecake. 

Ingredients:

• 80 gm beetroot
• 60 gm pineapple
• 200 gm watermelon

Method:

• Mix all the ingredients and serve in a glass.
• This juice has a high level of natural sugars that are necessary for a hot summer. Watermelon also has 80 per cent water content that rejuvenates the body during hot summers.

Forest Mushroom Pizza

Recipe from Pranzi Ristorante and Lounge. 

Ingredients:

• 220 gm pizza dough
• 110 gm tomato sauce
• 140 gm mozzarella cheese
• 10 gm enoki mushroom
• 10 shimeji mushroom
• 60 gm fresh mushroom
• 1 ml truffle oil
• Few basil leaves

Method:

• Make a pizza base of 12 inches and spread some pizza sauce over it. Sautee different mushrooms before adding them as a topping along with mozzarella cheese.
• Put the pizza in the oven for maximum 10 minutes till the base is golden brown.
• Once the base is ready, slice it into 8 pieces and garnish it with hand torn basil and truffle oil.

Pollo Ala Marengo

Recipe by Chef Vinay, Executive Chef at All Elements Cafe and Home Decor.

Ingredients:

• 180 gm chicken breast 
• 1 medium-sized mango
• 15 ml LP sauce (Worcestershire)
• 5 gm mustard paste
• 3 gm thyme, cleaned
• 3 gm parsley, cleaned and chopped
• 8 gm (1½ tsp) salt
• ½ tsp pepper
• 30 ml cream
• 30 ml white wine
• 120 gm broccoli
• 20 gm almonds
• 4 tbsp olive oil
• 1 tbsp chopped garlic

Method:

• Marinate the chicken with LP sauce, mustard paste, thyme, salt and pepper.
• Cut the broccoli in a flower format and boil.
• Peel the mango and blend it with the blender
• Sautee broccoli in garlic and herbs; put the marinated chicken to grill as well.
• Make the mango sauce with mango pulp, cream and white wine. 
• Serve the chicken with almonds, broccoli and mango sauce.