4 scrumptious desserts made using the king of fruits that’ll help you tide over this sweltering summer

Summer brings with it a much awaited delicious treat—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, velvety fusion of slowly reduced mango, vanilla dacquoise and mascarpone cheese

Ingredients

For Vanilla Sponge:
195g all-purpose flour
30g cornstarch
1⁄4 tsp salt
1 tsp baking soda
200g granulated sugar
1⁄2 cup unsalted butter, melted
250 ml thick buttermilk
1 tsp vanilla essence

For Mango Cream Cheese Layer:
75gms mango pulp
300gms mascarpone cream cheese
125gms 35 percent whipping cream
5gms agar agar flakes soaked in 1/2 cup water

For Mango Pulp:
6 Alphonso mangoes, chopped
100gms sugar (for 1 kg puree)

For Mango Filling:
50gms mango pulp
50gms chopped mango

Yellow Chocolate Spray:
20g white chocolate
20g cocoa butter
1g yellow food colour

Method

For the Vanilla Sponge:
Preheat 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. Mango Cheesecake Heat 25g 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 100g 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 healthy

Ingredients

For Crust:
1 cup toasted almonds
½ cup dates
2 tbsp coconut oil
a pinch of salt

For the Filling:
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 Mango Pastry cream:
124g sugar
36g corn flour
80g yolk
500g mango puree
3g salt
50g butter

For the Bavarois:
136g mascarpone cream
136g mango pastry cream
4g gold gelatin
40g mango puree
100g 35 percent fat cream
50g Italian meringue
70g fresh mango

Method
Italian meringue:
Weigh 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 cream:
In 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 Bavarois:
Warm 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
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

Method
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.