The mango season is not technically over. In the monsoons, one gets to savour different varieties like the langda, chausa and kesar. I particularly love the kesar variety.
During the peak of the mango season I’m partial to the alphonso mango. I also buy the payri to make amras (mango juice eaten with puris or as it is) with a 50:50 ratio of alphono and payri. Another variety which I love is the malgova which I rarely get to buy in Mumbai. If I’m fortunate enough to go down south, then I relish malgova with all my heart.
Although I made this cake with the alphonso mango, you can try … Continue Reading