This summer, Four Seasons Hotel Bengaluru brings a touch of nostalgia through a special creation by Chef Mohammed Saleem Gafoor, Pastry Chef at the property. Inspired by his childhood memories in Dehradun, the dish reflects simple moments and flavours that define Indian summers.

Chef Saleem recalls growing up near a mango orchard, where the air would be filled with the sweet aroma of ripe fruit. Evenings spent with friends and enjoying kulfi on the way back from school have shaped the idea behind his Alphonso Mango Saffron Kulfi. The recipe captures not just the taste of mangoes but also the feeling of those carefree days.

At the centre of this dessert is the use of fresh Alphonso mango reduction, carefully blended into a milk base to retain its natural aroma and flavour. While Alphonso mangoes are preferred for their richness, the recipe also allows the use of Kesar or Dasheri mangoes, making it easy to recreate at home.

The preparation follows a simple process. Milk and cream are gently simmered before being combined with condensed milk, roasted pistachios, and a hint of Kashmiri Mongra saffron. Once cooled, fresh mango puree is added to the mixture and blended well. The mixture is then poured into moulds and frozen overnight to achieve the perfect texture. It is best served chilled with fresh mango pieces and a garnish of roasted nuts.

Through this recipe, Chef Mohammed Saleem Gafoor brings together flavour and memory, offering a dessert that feels both familiar and refreshing, perfect for the summer season.