Mango wrap.What you need. Fresh cream: 400 gm Fresh alphonso puree: 60 gm Powder sugar: 10 gm Mango: 100 gm Mint: 4 sprigs .Method . Peel the mango and cut them in to small pieces. Take about 160-180 gm of mangoes and pass through a sieve to make a puree. Put the cream on a double boiler and cook for three to four minutes on slow flame, stirring continuously. Add powder sugar, mango and cook further for three to four minutes. Then remove from the double boiler. Add the chopped mangoes and pour in ramekins and chill them in a refrigerator for an hour. Top with chopped ripe mangoes and drizzle some mango puree. Garnish with mint and serve chilled. .Courtesy: Souvik Gupta, culinary head at Loft..Daddy dude burger.What you need. Tomato slice: 5, 40 gm Cheddar cheese: 60 gm Bacon (pre-cooked): 50 gm Special sauce aioli: 20 gm Romaine lettuce: 30 gm Beef burger: 220 gm Carmelised onions: 30 gm Burger bun French fries .Method .For grill burger:. Toast bun, put cheese, bacon and onion, followed by cheese on patty. Broil until cheese is melted. Spread sauce on the bottom of the bun, add lettuce, tomatoes and patty. .Courtesy: Avinash Jha, executive chef, Jaypee Vasant Continental
