Sule Shangri-La launches two-month mango festival

From May to June, guests at Sule Shangri-La will be welcomed by the sweet aroma and taste of mangoes in all its delicious forms.

Myanmar has more than 100 of the some 400 varieties of mangoes, each differing in taste, color and shape.

This mango season, Sule Shangri-La chefs are using Sein Ta Lone, regarded as the best local mango variety. Translated as “One Diamond,” Sein Ta Lone is celebrated for its scent, sweetness, and non-fibrous texture.

In the hotel’s Gourmet Shop the fruits are available in gift boxes, each containing six specially picked Sein Ta Lone. Each box costs US$20 nett and in-house guests enjoy a 10-percent discount on every purchase.

High-tea lovers can also expect a medley of mango sweet and savouries from a tea tray for $15 at the Peacock Lounge, or from a platter for $8. To counter the summer heat, refreshing mango drinks are on the Peacock Lounge menu, or for something alcoholic try the Gallery Bar, which serves two specially crafted mango cocktails—The Tangaroa (a mixture of mango, gin and blue curacao) and the Michelada (mango, lime juice, grenadine, and spiked with Tequila).

Mango salad with dried shrimp Thai sauce ($8), deep-fried rice paper roll with beef and mango ($12), cold udon with green mango chicken ($9) and chicken fried rice with mango ($10). The classic sticky rice and mango with coconut cream ($7) nicely rounds up this mango-inspired menu. The a la carte menu is available for both lunch and dinner.

For orders, reservations and further information, guests may call (95 1) 242 828 extension 6403 or send an email to restaurantreservations.ssyn@shangri-la.com.