The Mango Chilli Mead with hapus (Alfonso) complemented with Naga bhut jolokia chillies is a combination that translates into the mild sweetness of honey mead, the fruity-forward flavour of mango, and a gentle hit of the chillies.

For this Panchkutiya pickle, Nina Doshi of Nina’s Hakuna Batata India uses a lacto-fermentation technique and this season’s bounty of Rajapuri and Laadva mangoes to make Panchkutiya pickle and an all-season mango brine. Photo Courtesy: Anurag Ahire

For the Mango Tango, Kishor Sakpal, senior bartender at Poco Loco makes a mango shrub for the Mango Tango cocktail. The drink can last upto two months.

After a good shake, the shrub goes into the refrigerator for three days. Once all the sugar has dissolved, he strains the shrub and discards the solids. To a jar of three-four peeled and chopped mangoes, he adds half a cup of sugar, zest of a lime, 50 ml lime juice and a pinch of salt, and vinegar to preserve it.

At The Bombay Canteen, Prantik Haldar, its beverage innovations head, whips up a vinegar-based pickle with raw mango slices, spices including cinnamon, peppercorn, mace, coriander seeds, Kashmiri chillies, kalonji, fennel, along with dill leaves and mint that will last a couple of months. This mix is used in the Canteen Gibson cocktail, made with gin. Photo Courtesy: Ashish Raje