Mango Fiesta special at Novotel Kolkata Hotel and Residences

The season for king of fruits has finally arrived at Novotel Kolkata Hotel & Residences. We are ready to celebrate a Mango-ficient Summers with our handcrafted delicacies created by our Executive Sous Chef Sirajul Rahaman, Sous Chef Priyabrata Pani and team. Novotel Kolkata Hotel & Residences are focussed on offering a wide range of culinary experiences for guests and visitors and a mango food festival has always been a top priority for us. As mangoes are widely loved in India and particularly in Kolkata, many hotels and restaurants in the city celebrate this fruit by featuring it in their menus.

At The Square- all day dining outlet, you can expect to find a variety of mango-inspired dishes, desserts, and beverages during the mango season. These may include mango-based cocktails, mocktails, salads, desserts like mango tart or mango mousse, and even savoury dishes where mango is used as an ingredient or garnish.

Mango tart

Sweet paste:

· Butter 1 kg

· Icing sugar 600 gm

· Egg- 4 pic

· Flour- 1500 gm

· Almond powder - 100 gm

· 6.custard powder- 100 gm.

Method of cooking:

1. Cream soft butter and icing sugar together in a kitchen aid with the help of a paddle whisk.

2. Once the mixture is creamy and fluffy, slowly add the eggs one by one into the mixture.

3. Fold all the dry ingredients (almond powder, flour, custard powder) into the mixture and allow it to rest into the refrigerator.

Frangipane mixture:

· Butter 1 kg

· Castor sugar 1 kg

· Egg- 20 pc

· Flour- 500 gm

· Almond powder - 500 gm

· Baking powder 15 gm

· Baking soda 10 gm

Method of cooking:

1. Cream butter and castor sugar together in a kitchen aid with the help of a paddle whisk.

2. Once the mixture is creamy and fluffy, add the eggs slowly in 3- 4 batches into the mixture.

3. Fold all the dry ingredients (flour, almond powder, baking powder, baking soda) into the mixture and allow it to rest in a refrigerator.

Mango curd:

· Butter - 500 gm

· Castor sugar 500 gm

· Egg yolk 20 pc

· Mango pulp 800 ml

· Lemon juice 10 ml

Method of cooking:

1. Cook butter, castor sugar, egg yolk, mango pulp all together in Bain- Marie (double boiler) untill the raw smell of eggs go away and the mixture achieves thick consistency.

2. Finish it by adding lemon juice into the mixture and allow it to rest in the refrigerator

Mango tart:

Method of cooking:

1. Line the tart mould with sweet paste

2. Half fill the tart mould with frangipane mix and chopped mangoes.

3. Bake it and allow it to rest.

4. Level the tart till its tip with mango curd

5. Garnish the tart with sliced mango segments arranged at top of the tart like a rose

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