05-06-2025
Chefs in Hyderabad are getting bold with the mango
Mango season here is almost ritualistic. Dessert counters brim with mango treats, and no home-cooked meal feels complete without a plate of the fruit. But this time, the city's chefs are going beyond the familiar — leaving behind the likes of mango cheesecake and tres leches. Instead, you will find a coconut mango mousse cake, a silky Filipino-style drinking dessert called Mango Bango, sushi topped with ripe mango slices, and a mango pizza.
If there can be pineapple on pizza and mango in cake, why not mango on pizza? That is the thinking behind Café Delhi Heights' bold new experiment at Inorbit Mall. Led by Chef Ashish Singh, the team reimagined the classic Margherita with a seasonal twist: fresh mango slices layered over a thin, slightly crunchy base. What began as a curious kitchen trial has become a crowd-pleaser, particularly among kids and mango lovers looking for something playful. Inspired by the Hawaiian pizza tradition, this sweet-savoury combo highlights mango's versatility, as its sweetness cuts through the saltiness of the cheese.
Cloud kitchen Trio La Patisserie (TLP) has taken things a step further with Mango Bango—a drinking dessert inspired by a Filipino staple that feels like mango and cream with a tropical twist. Their version combines fresh tender coconut water jelly, sago, full-fat milk, mango, and condensed milk. It is low on sugar, with the option to add honey or a touch of sweetness if you like. TLP only prepares this eggless dessert when they source the sweetest and high-quality mangoes from their home farm.
Another strictly seasonal special comes from Bougainvillea: mango sushi. Rolled in black sushi rice, it is filled with avocado, cream cheese, and tanuki (tempura flour crumbs) for crunch, and topped with mango for that sweet-savoury finish.
And then there is the Mango Picante Virat Kholi's One8 Commune in Hyderabad. Tequila meets jalapeño honey, but it is the aam papad rim that brings boldness, bite, and just the right amount of nostalgia.
No mango story is complete without a nod to the Thai classic — sticky rice and mango. At Taro, the Asian speciality kitchen, the dish gets a golden glow-up. Chef Dipesh Kanwar reimagines it with creamy coconut sticky rice, threads of saffron, and slices of ripe mango. The floral warmth of saffron pairs beautifully with tropical sweetness, while a drizzle of salted coconut cream and toasted sesame seeds adds contrast and crunch. If you are craving something lighter, Roastery's mango salad offers a refreshing kick. Juicy mango meets a gentle burn from finely chopped bird's eye chilli — just the thing to brighten up a grey, rainy afternoon.
