How to store and serve a tub at home
A few small habits that keep gelato smooth to the last spoon.
Our mango season, week by week
From the first Devgad boxes in March to the last Alphonso in June.
Mango season is the busiest time in our kitchen, and also the shortest. The first Alphonso boxes reach Crawford Market in late March, mostly from Devgad. They are expensive and not always ripe, so we wait.
By mid-April the Ratnagiri fruit is at its best: deep orange, fragrant and sweet. This is when we buy most of our year’s mango. We cut and pulp around 400 kg over three weeks, churn what we need each day and freeze the rest in small batches for June.
In May we add a mango kulfi and a mango and chilli sorbet. Customers often ask why the colour changes from week to week. It is because the fruit changes. Early fruit is paler, late fruit almost red.
Once the monsoon arrives, the Alphonso is finished and the frozen pulp runs out by early July. We do not use canned pulp, so mango leaves the menu until the next year. It is a good reason to order while it lasts.
