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Mango Summer recipe by Chef Jyot Rana, Executive Sous Chef, Fairmont Jaipur

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Mango Summer recipe by Chef Jyot Rana, Executive Sous Chef, Fairmont Jaipur

Mango Tab Tim Grob

QUANTITY  UNIT INGREDIENTS
400 GMS Water Chestnut 
500 ML Coconut Milk 
500 GMS Mango Alphonso 
10 Nos. Pandan Leaves 
200 ML Rose Syrup
500 GMS Crushed Ice 
300 GMS Potato Strach 

Method of preprations

1. Make the Coconut cream by mixing coconut milk, pandan leaf and sugar.
2. Cool down the coconut cream and allow it set for 3 to 4 hours.
3. Cut the water chestnut into small cubes and soaked it with rose syrup
4. Once the water chestnut absorbs the colour, coat it with dry potato starch flour.
5. Before serving bring the water to boil and add the water chestnut and boil it
6. Strain it and put it on crushed ice.Add mango cub on it,
7. Serve it with chilled coconut cream.

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milk coconut boil water cream rose mango syrup potato crushed gms 500 coconut milk coconut cream chestnut water chestnut