Experience the Delights of Summer with Boulevard at The Orchid Hotel Pune, Balewadi’s Mango Fest!


If you’re seeking a tropical treat, look no further than Boulevard at The Orchid Hotel Pune’s, Mango Fest menu! Get ready to tantalize your taste buds with the luscious and refreshing flavours of ripe mangoes.

Boulevard presents the Mango and Mascarpone Petit, a delectable sponge cake crowned with fresh mango mascarpone Chantilly. Each heavenly bite will transport you to a tropical paradise, leaving you craving for more. Indulge your sweet tooth with the Mango Cheesecake Almond Brittle – a velvety, creamy baked cheesecake infused with the essence of fresh mangoes and topped with a delightful almond crunch.

For an exquisite fusion of chocolate and mango, the Alphonso Mango Chocolate Tart is an absolute must-try. Immerse yourself in the rich flavours of the chocolate tart crust, complemented by a silky white chocolate mango ganache and layers of tantalizing mango mousse. This decadent dessert is sure to satisfy your cravings.

Join Boulevard at The Orchid Hotel Pune, for a mango-filled extravaganza at Boulevard. Don’t miss this fantastic opportunity to indulge in the sweet, juicy flavours of the season!

Where – Boulevard, The Orchid Hotel, Pune

When – 12th May to 31st May

To book a table – +91 8408819190

Recipes by Chef Jnana Ranjan Panda, Regional Executive Chef, The Orchid Hotel Pune

Frozen Mango Cheese Cake (1 portion)


Mascarpone cheese: 60g

Icing sugar: 5g

Whipped cream: 80g

Gelatin: 3g

Mango crush: 20g

Fresh mango (cut): 10g


1. In a bowl, mix mascarpone cheese and icing sugar together.

2. Add mango crush and fresh cut mango to the mixture.

3. Then, add whipped cream and mix all the ingredients in the bowl.

4. Add gelatin and set the mixture in a tray.

5. Keep it in the fridge for chilling.

6. After chilling, serve with fresh cut mango.

Mango Hazelnut Pastry


Vanilla and chocolate sponge: 1 portion

Whipped cream: 20g

Fresh cut mango: 30g

Hazelnut paste: 10g

Sugar syrup: 30ml

Mango crush: 20g


1. Take the vanilla sponge and soak it in sugar syrup.

2. Apply whipped cream on the soaked vanilla sponge and add cut fresh mango.

3. Make another layer with chocolate sponge, and again add cut fresh mango and hazelnut cream.

4. Then, apply another layer of vanilla sponge and finish with whipped cream.

5. Keep it in the fridge for chilling for approximately 30 minutes.

6. Cut into equal-sized portions and serve.

Fresh Mango Pistachio Swiss Roll


Vanilla premix: 50g

Chopped pistachio: 10g

Icing sugar: 10g

Unsalted butter: 20g

Fresh cut mango: 20g


1. Spread the vanilla sponge and apply butter cream.

2. Put the cut mangoes on the sponge.

3. Roll it nicely and keep it in the fridge for chilling for approximately 30 minutes.

4. Cut the roll into equal-sized portions and serve.