Pamper your sweet tooth this season with 4 indulgent mango desserts
Summer brings with it a much awaited delicious ingredient—the King of Fruits. Bringing in an unparalleled flavour which is sweet, pulpy and succulent, mango as a component opens the doors to interesting new recipes and dishes for experimentation. Succumb to a delectable world of mango desserts as we bring to you our top choices.
Beyond The Ozone by TOSHIN Patisserie
A divine fusion of slowly reduced mango, vanilla dacquoise and mascarpone cheese, with a rich velvety texture Ingredients:
For Vanilla Sponge:
195gms all-purpose flour, 30gms cornstarch,
1⁄4 tsp salt, 1 tsp baking soda
, 200gms granulated sugar, 1⁄2 cup melted unsalted butter, 250 ml thick buttermilk, 1 tsp. vanilla essence. For Mango Cream Cheese Layer
: 75gms mango pulp, 300gms mascarpone cream cheese, 125gms 35% whipping cream, 5gms agar agar flakes soaked in 1/2 cup waterFor Mango Pulp:
Cut fresh 6 Alphonso mangoes, 100gms Sugar (for 1 kg Puree)
For Mango Filling: 50gms mango pulp, 50gms chopped mango
Yellow Chocolate Spray: 20gms white chocolate, 20gms cocoa butter, 1gm yellow food colour Method:
Pre heat oven to 190 ° C.
Sieve all dry ingredients in one bowl. Give it a quick mix.
Mix all wet ingredients in another bowl.
Now pour wet ingredients to dry ones and whip the mix.
Spread onto a baking tray and bake 10-15 mins. Upon cooling, cut according to the size of the mould.
Heat 25 gms of whipping cream and add agar-agar. Fold the mascarpone cheese and mango pulp. Fold the mascarpone cream cheese and the heated whipping cream agar-agar mix. Whip 100gms of whipping cream and fold the whipped cream with mango cream cheese mix.Assembly (from top to bottom)
Pipe in the Mango cheesecake in half and set it in the refrigerator. Spoon the mango filling in between of the cheesecake mix which is half set. Pipe the Mango cheesecake till the top; lay the vanilla sponge at the top and set it in the freezer until it is rock
hard. Demould it, spray the yellow chocolate on top and decorate with the desired chocolate garnish.Mango Cashew Cake by FabCafe at FabIndia
A vegan raw cheesecake made with cashews, almonds, coconut and mango—decadent and super healthy. Ingredients: For Crust:
1 cup toasted almonds, ½ cup dates, 2 tbsp coconut oil, and 1 pinch of
salt For Fillings:
½ cup soaked cashew, ¼ cup coconut sugar, ½ a lemon, ¼ cup coconut milk, 1 tbsp vanilla, 1 cup mango, 3 tbsp coconut oil Method:
Place all the crust ingredients in a mixer and blend for 30 seconds. The mixture should be coarsely ground. Press into Cheesecake pan. Soak cashews two hours prior. Place in a mixer with all filling ingredients and blend for 1-2 minutes until you get a nice cream. Pour this over your crust in the Cheesecake pan. Refrigerate for 2 hours. Serve cold and garnish with fresh mangoes.Mango and Cheese Bavarois by TRES
Crumbling flavours in a rich palette of milk, mangoes and cream for some cold feasting
Ingredients:For the Italian Meringue: 30gms egg whites, 50gms caster sugar, 15ml waterFor the Mango Pastry cream: 124gms sugar, 36 gms corn flour, 80 gms yolk, 500 gms mango puree, 3 gms salt, 50 gms butterFor the Bavarois: 136gms mascarpone cream, 136gms mango pastry cream, 4gms gold gelatin, 40gms mango puree, 100gms 35% fat cream, 50 gms italian meringue, 70 gms fresh mangoMethod:
Italian MeringueWeigh egg whites in a kitchen aid bowl and whip with a whisk attachment. Mix caster sugar and water in a saucepan and cook till temperature reaches 118 ° C. Once sugar syrup reaches 118° C, pour over semi whipped egg whites in a thin stream. Whip the meringue until cooled completely. Once done, transfer to a mixing bowl and keep aside.Pastry CreamIn a mixing bowl mix egg yolk, corn flour and half the portion of sugar till smooth. Melt together mango puree and butter, add sugar, salt and bring to boil in a saucepan. Temper egg yolk and corn flour with mango puree and cook on stove till starch is completely gelatinised. Once cooked, transfer on a cling wrap to chill till it sets.For BavaroisWarm the cream cheese with pastry cream and make it smooth. Heat the puree and add gelatin. Combine both cream cheese mix and mango pure mix. Fold whipped cream followed by Italian meringue at soft peaks. Add freshly chopped mangoes and mix nicely.
Mango Cheesecake with Pistachio Cream and Tender Coconut by KODE - A Freestyle Bar & Grill
An amalgamation of fresh fruit, cream and flavour, this exotic dessert promises to impress
For Cheesecake: Cream Cheese, Condensed Milk, Cheese Crackers, Fresh Mango, Whipped Cream
For Pistachio Cream: Pistachio, Condensed Milk, Toned Milk, Saffron
For Tender Coconut: Coconut Milk, Coconut Powder, Sugar Syrup
Bake the Cheesecake with all the ingredients. Serve it with freshly cut mangoes.
Blend the pistachios and pour it in a pan with condensed and toned milk. Boil it for 10 to 15 mins. Add coconut milk, coconut powder, sugar syrup and boil it to make a very thick constitute. Sprinkle with saffron, refrigerate and serve.