Mango holds a special place in the culinary world. It is not only considered a quintessential summer ingredient but is also known for its versatility. Stir it into a glass of liquor, and you have a cool cocktail; toss it into a salad, and you will get a refreshing side dish. As the mango season peaks, the king of fruits is once again ruling the roost, and hotels, restaurants and retail brands are celebrating it by giving their own twist to curated items and special menus to suit every palate.
Mumbai’s Nara Thai is bringing the essence of Thailand’s tropical bounty in a limited-edition culinary tribute to mangoes. On offer are traditional Thai flavours in mango chilli basil cold soups; mango avocado ceviche, served on crispy rice sheets; grilled seabass with ripened mango and chilli cucumber; man-go red curry in vegetarian, chicken, and prawn options, among others.
Similarly, Ramakrushna Chaskar, pastry chef of Conrad Pune, is curating special dishes like mango jasmine petite cake, blending the traditional with the contemporary. “These dishes are more than just food—they’re cultural markers of the time of year,” he adds.
As per Shivneet Pohoja, executive chef, ITC Maurya, New Delhi, the unexpected twist of adding mango to a dish elevates it into something memorable. “Mango kulfi candy, for instance, is simple, easy to enjoy—that’s what makes it special,” he explains.
“Consumers are craving more than just sweetness—they’re looking for emotional connection and relief from the heat,” says Sanket S, founder of Scandalous Foods, a company in the Indian sweets industry catering to the restaurant and catering sectors. “The popularity of mango-infused treats shows how seasonality can inspire innovation without staying far from cultural roots,” he adds.
Recalling her growing up days in mango orchards and afternoons spent plucking ripe alphonsos from her family farms, restaurateur Samyukta Nair says alphonso is more than just a fruit, it is a part of her childhood, family’s legacy, and India’s culinary soul. “There are a few things as beloved to Indians as the arrival of the mango season, and no variety as revered as alphonso, the golden fruit of Ratnagiri, Maharashtra, which is prized for its intoxicating aroma, buttery texture, and sunshine-sweet taste,” says Nair, who is the co-founder of Jamavar in Dubai, one of the many outposts of the Indian fine-dine restaurant by her family-founded The Leela Palaces, Hotels and Resorts.
Sourced from the orchards of Ratnagiri, the mango feast at Jamavar Dubai comprises items like aamras paani poori; scallops mangai mappas and kairee jheenga, lobster manga Alleppey and manga pulissery.
Profiles & pairings
Many restaurants are now dishing out mangoes into versatile appetisers ranging from salads, curries and more. Take the Asian mango salad at Kylin restaurants, for instance. The dish combines a mix of raw mango for a tangy bite, crisp iceberg lettuce, crunchy cashew nuts, and sweet dried cranberries, all finished with a honey mustard dressing.
Similary, the barley and mango salad in a bowl at ParTTwo restaurant in Bengaluru is inspired by the documentary, The Endless Summer. “The film is about two surfers chasing summer around the world—but for me, it’s about how cultures across the globe eat during summer—what fe-els fresh, exciting, or brings people toge-ther,” says chef Karan Upmanyu.
Khandani Rajdhani restaurant in Mumbai, Chennai, Bengaluru and Pune is holding the Aamlicious Festival 2025 with dishes like mango pizza dhokla, aam dal dhokli, aam khasta kachori, and more.
Meanwhile, Café Akasa, the onboard meal service of Akasa Air, has started a special menu which has masala aam ki puri and aamchuri bhindi masala, served with an aam papdi layered cake.
Resto-bar One8 Commune has introduced ‘For the Love of Mango’ menu, which offers mango and avocado salad, chicken queso phyllo cups and mango black bean tostadas, mango salsa verde and jalapeno aioli. “This menu is a love letter—from mango, to you,” says Agnibh Mudi, corporate chef, One8 Commune.
Given the versatile flavour profile and innovative pairings of mangoes, Prashant, executive sous chef, Taj Mahal, New Delhi, says: “With mangoes, the possibilities are endless, and each output is delightful.” For example, prawn and mango sui mai, as part of the dim sum offerings, is created in a gossamer-thin wrapper, tender prawn filling and sun-kissed mango.
Chor Bizarre in Delhi by Old World Hospitality is running a mango festival from May 23 to to June 1, offering regional delicacies such as Kairi Paneer Tikka, which combines cottage cheese and raw mango, Ambi Bharwan Tandoori Aloo, showcasing potatoes stuffed with peas and raw mango, Ambi Thecha Mahi Tikka, and Aamras Murgh Tikka, succulent chicken marinated with ripe mango. Guests can try Ambi Pudina Paneer Curry and Kairi Murgh Handiand end the meal with Mango Phirni. “Each dish is crafted with passion, bringing together vibrant flavours and the essence of mango,” said brand chef Srinivas A.
Mithais & modern delights
When mangoes are here, can sweets be far behind? At luxury sweet shop Khoya Mithai, mango rasgulla and lassi are bestsellers this season. Similary, the mango rabri panna cotta at Le Meridien, New Delhi, is a mix of rabri with fresh mangoes. Crowne Plaza Greater Noida has a mango-based dessert menu with items like cheesecakes and tarts.
At Dos restaurant in New Delhi, the classic Italian tiramisu is being reimagined with a tropical twist and alphonso mangoes in the Boozy Mango Tiramisu.
Sourcing a fine variety of mangoes, The Bombay Canteen in Mumbai has spruced up the traditional way of making mithais. “The classic sweets with fresh and new-age twists are making people curious to taste something familiar yet different,” says Girish Nayak, chief mithaiwala, Bombay Sweet Shop.
Coolers & cocktails
We all know about aam panna and jaljeera, which are popular in summers. But this season, expect quite a few refreshing twists. Brands like Tim Hortons India are turning up the chill this season with an all-new lineup of summer coolers like mango and ginger.
Mangoes bring richness and versatility to cocktails, says Albert Gangmei, mixologist, Loya, Taj Palace, New Delhi. “Whether puréed, muddled, or clarified, mango adds a lush and adaptable base that can anchor everything from tropical sours to smoky margaritas,” he adds.
As a bold reimagination of mango in a cocktail, where a tropical fruit meets savoury, the Way to Thailand! Drink by Davana Vermouth Indica, a homegrown vermouth brand, brings a Thai dessert-inspired twist to aperitif culture in mango purée, sticky rice water, sesame milk, soya milk, lemon juice, garnished with mango sticky rice sushi.
Similarly, Summer Punch by craft beer brand Geist Brewing Co offers a mix of ripe mango, lime, and fresh basil, shaken together and poured over a scoop of cooling cucumber sorbet.
“Mangoes are not just fruits, but also treasured traditions. The cultural connection is sure to surprise all,” says Ishant Khanna, co-founder of Sawari India in Bengaluru. The north Indian kitchen offers concoctions such as spicy mango tango with tabasco and chilli, mango jaljeera and mint coolers, among others.