The hot summer months are here again and with it the sweet luscious golden yellow fruit – the regal mango. A common favourite among the people of Goa, the mango is a versatile fruit which can be included in an array of culinary dishes, be it desserts, cold salads or a main course.
Chef Sebastian Breitinger, Professor of Culinary Arts at V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE), shares two of his favorite recipes which champion the delicious fruit.

The delectable Mango Cannelloni with Cream Cheese is a refreshing take and goes outside the norm of what one would expect. The softness of the scream cheese contrasts with the sweetness of the mango cubes while the basil and lime add a freshness to the creation.
The fresh mango salad is an amalgamation of textures and flavors with ingredients which include figs, cherry tomatoes, fiery red chillies and black sesame seeds among others. The summer salad includes the spiciness of the red chilly, the sweetness of mango and pomegranate rounded up with the sesame seed and olive oil dressing which brings the flavours together.

Recipe 01:
Mango Cannelloni with Cream Cheese, by Chef Sebastian Breitinger, Professor Culinary Arts at V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE)
Ingredients:
GELATIN:
150 g Mango pulp
25 g Sugar
75 ml Water
6 g Agar-agar powder
FILLING:
250 g Cream cheese
150 g Mango
50 g Castor sugar
To taste Lime juice
To taste Fresh basil leaves

Procedure:
GELATIN:
Mix all the ingredients together and bring to a boil.

Once boiled pour onto a baking sheet and spread finely.
Set to cool.
Once stiff, cut in plates of 7x14cm

FILLING:
Mix cream cheese with sugar and lime.
Cut Mango into fine dices and add to the mixture.
Add chopped fresh basil leaves.
Take some cling wrap and place your gelatin on top.
With a pastry bag dress a tube of the filling on top.
Roll to a cannelloni with the help of the cling wrap.
Let rest in the fridge for one hour before serving.

Recipe 02:
Fresh Mango Salad, by Sarfaraz Khan, Ramesh Singh, Rajib Darjee, Preetam Singh Rajput, the Food Production Team Members at V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE)
Ingredients
4 nos Mango
2 nos Spring onion
1 nos Pomegranate
10 nos Cherry tomato
1 twig Fresh thyme
1 nos Red Chilli fresh
1 nos Lime juice
50 ml Olive oil
2 g Black sesame
20 g Coriander fresh
2 nos Fresh figs

Procedure
Cut the mango into dices, cut cherry tomatoes in half, slice the spring onions and red chili, take out the seeds of the pomegranate and squeeze the lime. Mix all in a bowl. Heat a pan and roast the black sesame in it, take off the fire and add olive oil. Season the salad with olive oil, lime juice, and a pinch of salt.