It’s not summer till you’ve devoured mangoes to your heart’s content. And what’s better than to get a slice of the fruit onto your dessert platters as well. Chef Mahesh Sharma, Radisson Blu Dwarka, new delhi, puts together oh-so-delicious mango dessert recipes to make your summer wonderful and worthwhile.
Mango Mania Hummus
Ingredients:
• 200 g parboiled chickpeas
• 100 g fresh ripe mango
• 15 g garlic cloves
• 50 g tahina paste
• 100 ml olive oil
• Salt to taste
• 30 ml lemon juice
• Paprika powder for garnish
• Parsley sprig for garnish
Method:
• Blend the chickpeas and mango using a food processor with olive oil. Add the rest of the ingredients and mix it well until you get a smooth mixture. Add some salt to taste.
• Pour the mango hummus in the glass and top with paprika powder and one parsley sprig garnish; serve chilled with pita bread.
Creamy Mango Cheesecake
Ingredients:
• 150 g biscuits
• 80 g butter, melted
• 500 g Philadelphia cream cheese
• 1/2 cup castor sugar
• 300 ml cream, whipped
• 1 tbsp gelatin
• 1/4 cup hot water
• 2 mangoes, peeled and sliced
• 2 tbsp lime juice
• 1 mango, peeled and chopped
Method:
• Take biscuits in a food processor until finely crushed. Add butter and combine. Press over the base of a pan. Chill for 15 minutes or until firm.
• Then take a grinder mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream.
• Whisk the gelatin and hot water in a small bowl until the gelatin dissolves.
• Stir 1/4 cup of the cream cheese mixture into the gelatin mixture, then add to the remaining mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight until firm.
• Remove the cheesecake from the fridge 15 minutes before serving. To make coulis, place the mango and lime juice in a blender and until smooth.
• Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.
Mango Pastry (Eggless)
Ingredients:
For Sponge:
• 200 g bakery cream
• 200 g breakfast sugar
• 250 g flour
• 150 ml refined oil
• ½ tsp baking powder
• ½ tsp baking soda
• 60 g yoghurt
• 5 ml mango essence
• 500 g mango
For mango cream:
• 500 g whipped cream
• A few drops of mango essence
• 75 ml mango puree
• 200 ml milk
• 200 g custard powder
• 50 g sugar
• 250 g chopped mango
Method:
For Sponge:
• Set the oven at 180 degree celsius.
• Prepare a baking tray with butter paper and keep aside.
• Take all ingredients in a mixing bowl and mix well to obtain a smooth batter.
• Pour the batter in the prepared baking tray and level with the spatula knife.
• Put the tray in pre-heated oven for about 30-35 minutes.
• When baking is complete, take out the tray from the oven and leave it to cool at room temperature.
For the mango cream:
• Dissolve the sugar, custard powder and little milk together and mix till it becomes a smooth paste.
• Boil the rest of the milk in a sauce pan on slow fire, pour the prepared custard paste in it and start mixing frequently till it comes to a thick consistency.
• Remove from fire and let it cool down for about 30 minutes; now keep the cooked custard in the freezer for about one hour.
• Now, add the whipped cream mango essence and mango puree in the prepared custard paste and mix well.
Final preparation:
• Slice the baked cake sponge in three equal thin sheets and layer with prepared mango cream and chopped mango.
• Keep the prepared pastry layer in the freezer for about 2 hours to set.
• Now cut the pastry layer in desired shapes and cover with thin cream and decorate with thin sliced mango.
• Serve cold.
Mango Delight
Ingredients:
• 100 g cottage cheese slice
• 50 g watermelon slice
• 50 g mango slice
• 100 g dragon fruit slice
• 1 no. carrot
• 1 no. whole cinnamon sticks
• 2 g cinnamon powder
• 5 g Thai red chili fresh
• 10 g mint sprig
• 1 tsp mango caviar
• 1 tsp watermelon caviar
• 1 tsp dragon fruit caviar
• Salt pepper to taste
• 30 ml olive oil
Method:
• First marinate the cottage cheese steak with olive oil, cinnamon, salt and pepper and grilled both sides until grill marks.
• Marinate mango slices with the Thai red chilli and keep aside.
• Marinate watermelon slice with mint and keep aside.
• Then take a plate and arrange one by one cottage cheese slice, watermelon slice, dragon fruit slice, mango slice and top up with mango, watermelon, dragon fruit caviar.
• Then arrange Thai red chilli, whole cinnamon stick, carrot triangle and dragon fruit wedges by the side of the dish on the plate.
• Garnish with mint sprig on the top.
Sticky Rice With Mango
Ingredients:
• 3 cup jasmine rice
• 2 cup coconut milk
• ¾ cup sugar
• 1 tsp salt
• 2 nos. ripe mango
• 1 no. mint sprig
Method:
• Wash the rice thoroughly and soak in clean water for 30 minutes.
• Take coconut milk in a pan and heat it over medium heat but do not boil. Now, add sugar, salt and stir until dissolved.
• Cook the rice until it becomes soft. Then, take out in a bowl and pour 1 cup of coconut milk and set aside.
• Stir the rice and coconut milk and let it cool down.
• Peel and cut mango into slices.
• Now, put the sweet coconut rice in a bowl and demould it on a serving platter and serve with slices of mango, sweet coconut milk and garnished with mint sprig.
Mango Souffle
Ingredients:
• 1/2 cup sugar
• 3 eggs
• 3/4 cup cream
• 2 tsp gelatin
• 1/2 cup mango diced into small pieces
• 1/2 cup mango purée
Method:
• Separate egg yolks and whites.
• Add mango purée and sugar to the yolk and prepare over a pot of hot water till the sugar dissolves.
• Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
• Whip the cream and add to this mixture.
• Add the diced mango.
• Beat egg whites and fold into the souffle mixture.
• Put the souffle mixture in glass and set in freezer for at least two hours.
• Garnish with whipped cream and mango slices.
