Mango Summer recipe by Chef Jyot Rana, Executive Sous Chef, Fairmont Jaipur

Mango Tab Tim Grob

Method of preprations

1. Make the Coconut cream by mixing coconut milk, pandan leaf and sugar.
2. Cool down the coconut cream and allow it set for 3 to 4 hours.
3. Cut the water chestnut into small cubes and soaked it with rose syrup
4. Once the water chestnut absorbs the colour, coat it with dry potato starch flour.
5. Before serving bring the water to boil and add the water chestnut and boil it
6. Strain it and put it on crushed ice.Add mango cub on it,
7. Serve it with chilled coconut cream.

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