Mango Sangria
Yasheel and Sourav, co-owners of south Delhi's Pamphilos Kitchen and Bar, which stirs up Mango Sangria, Mango Kentucky, Mexican Cocktail Mango Agua Fresca and Mango Martini, explained that "when used in its raw form, a mango cocktail is light and refreshing. It's for those who like their drinks with a fair bit of tang.
"On the other hand, using the ripened variety leads to drinks that are smoother and creamier in texture, with the overarching flavour of sweetness."
In India, each state boasts of different varieties of mangoes - Alphonsos, Chausa, Langda and Dasheri - and each lends a unique flavour.
"From the Dasheri to the Langda, all have an individual hint of flavour to it. It is a delight to serve what the customers want in such a rich fashion that it sounds like a festival in itself," said Ashish Singh, executive chef, Cafe Terminus1.
