Serves 3 people

Ingredients
Alphonso mango pulp 2 Nos
Mint leaves 3 tbsp
Champagne 70ml
Creme di menthe 4 tsp
Castor sugar to taste
Whipped cream 3 tsp
Coarsely ground pepper to taste
Salt to taste

Method
1) Select ripe Alphonso mangoes, peel and sepeate the pulp from the seed.
2) Put the pulp in a blender and make a fine puree. Pass through strainer and preserve in a refrigerator.
3) Pick and wash mint leaves, finely chop the leaves.
4) Incorporate the mint leaves in the pulp. Gently add the champagne and whisk till the mixture is homogeneous.
5) Adjust seasoning flavour with crème de menthe and set aside to refrigerator.
6) Lightly infuse a teaspoon of crème de menthe with whipped cream for garnish. Serve chilled garnished with Brunoise diced of mangoes and a dollop of minty cream.

RECIPE COURTESY

Vijay Malhotra, executive chef, ITC Hotel