A focus on: Mango

At Àclèaf, each ingredient tells a story—of origin, seasonality, and craftsmanship. This spring, one of the most vibrant components of our menu is the mango, a fruit revered for its luscious sweetness and rich history. Featured in our MANGO coconut, yuzu dish, it offers a bright, sun-kissed contrast to the delicate citrus and creamy coconut, creating a perfect balance of flavour.

Origins

Mango has been cultivated for over 4,000 years, originating in South Asia before spreading across the world through trade and exploration. Two varieties take centre stage in our kitchen: the Kent mango, primarily grown in Peru, Mexico, and Ecuador, and the Alphonso mango, often called the "King of Mangoes," sourced from India. The Alphonso mango, in particular, carries a fascinating legacy. Its journey began in the 16th century when Portuguese explorer Afonso de Albuquerque arrived in Goa, bringing Brazilian mango seeds. The region’s unique soil, infused with minerals from the Arabian Sea, transformed these fruits into a new hybrid—one that became renowned for its golden flesh, creamy texture, and unparalleled depth of flavour. Today, it remains a prized seasonal delicacy, with its short-lived availability making it all the more special.

Why We Choose These Mangoes

The Kent mango, with its large size, tender flesh, and notes of peach and tropical fruit, is a perfect ingredient when in peak season from December to February. Meanwhile, the Alphonso mango, available only from mid-April to June, is a delicacy we embrace whenever we can. Its velvety smoothness and intense, fragrant sweetness elevate our dishes, ensuring that every bite is an experience of refined indulgence.

Mango in Our Kitchen

At Àclèaf, we honour the purity of our ingredients, using mango in its freshest form whenever possible. It appears as delicately diced pieces accompanying our crab dish, as an elegant rose alongside coconut elements, or blended into purées for gels and jellies to ensure minimal waste. Each preparation method is carefully considered to highlight mango’s natural vibrancy, never overshadowing its inherent beauty. Best paired with Reisling, Wachau (known for its crisp acidity) this dish epitomes spring.