You wait for the mango season all year. The first to arrive is Siroli and Sindhri, followed by Langra and Dussehri. Then the season culminates with the Chaunsa varieties and, in between, the prized Anwer Ratol — proof that no mango in the world can taste better than these small, succulent, flavourful bombs.
In between the tango with the mango, there are also countless dishes and desserts prepared with mangoes. Milkshakes are made in almost every household. But a lot more can be prepared using mangoes, any mango for that matter, as the base. They are especially popular with those who prefer not to wrestle with a juicy mango.
Halima Sarfaraz also waits for the mango season like her clients, as she is known for creating mango-based desserts in her kitchen. Halima runs a home-catering business called Dining Room by HS. Mostly, she caters high tea events for corporate clients and birthday parties. “Desserts are my specialty and, around this time of year, the demand for mango desserts increases,” she tells Eos.
Last year, Halima’s Mango Salsa Nachos and Mango Colada Mousse won the top prize at a culinary contest, the Mango Tango Gala. Halima nearly skipped the competition because catering orders kept her busy during mango season. “But I did [enter the competition] somehow and won,” she says with a smile. “The winning amount was even sweeter than the mangoes I used in my recipes,” she adds, while breaking into a laugh.
