10 Mango Recipes to enjoy the king of fruits in style!
If there’s one thing about summer that most of us love – it has to be mangoes! This divine tasting king of fruits can uplift your mood in just one bite. From sipping on aam panna to digging in to mango ice cream or for that matter enjoying a perfectly ripened mango just like that – each one of us has fond and yummy memories of enjoying this flavoursome gift of nature in one way or the other.
As the mango season takes over India in full swing, we bring you some interesting recipes made with mangoes to try at your home and give an exotic twist to your otherwise regular summer meals…
1. Mango Cheesecake with Mango Macaroon
Ingredients:
Philadelphia cheese: 2400 Gms
Sugar : 400 Gms
Eggs : 12 nos
Curd : 850 Gms
Corn flour : 90 Gms
Yolk : 6 nos
Mango pulp : 350 Gms
Method:
Cream the cheese along with the sugar and then slowly add the eggs and yolks. Mix the corn flour with the cream and the curd and pour into the cheese mixture. Finally add the mango pulp and mix for two more minutes.
Pour it into the silicon dome shape silicon mold and bake it at 150 C for 90 minutes. Take it out once it gets a light golden colour.
2. Mango Macroon
Egg white : 200 Gms
Egg white : 200 Gms
Icing sugar : 475 Gms
Almond Powder : 550Gms
Castor sugar : 500 Gms
Water : 250 Gms
Yellow colour : 5 Gms
Method:
Whisk the egg white in the mixing bowl. Boil castor sugar and water till it reaches 118 degree Celsius. Once the egg whites reaches soft peak consistency slowly pour the boiling mixture into it .cool the mixture till 40 degree Celsius. Fold icing sugar, egg white, yellow colour and almond powder. Pipe according to the size required and bake at 160 degree Celsius for 15 minutes.
Recipe courtesy: Chef Ganesh Teli, Chef de cuisine at JW Kitchen, JW Marriott Bengaluru
3. Mango Makki Roll
Ingredients
Avocado 1
Crab sticks 10 Gram (1)
Mango 1
Cucumber 1⁄4
For sushi rice base
Sushi rice 1 Cup (16 tbs), cooked, drained
Nori sheet 1
Directions
Lay cucumber, crab sticks, and avocado on the rice base.
Grab the bamboo mat, lift it over and roll. Squeeze firmly but gently. Do not smash the rice.
Once done, open the bamboo mat, and remove the saran wrap.
Now, place mango slices on sushi, overlapping each other.
Wrap it with a fresh saran wrap. Place bamboo mat on top, and squeeze again
With a sharp knife cut sushi into slices as per your choice.
Lay sushi pieces face up on serving platter. Serve sushi with hot spicy sauce.
Recipe courtesy: Chef Ganesh Teli, Chef de cuisine at JW Kitchen, JW Marriott Bengaluru
4. Mango Belini
Ingredients
1 ripe mango, peeled
1 bottle proseco (italiansparkling wine)
1 tablespoon lemon salt
1 lime, halved
4 teaspoons fresh ginger juice
1/2 cup fresh mango sorbet
Method
cut the mango into medium pieces, on a cutting board, and freeze. add the lemon salt to a small saucer plate. juice 1/2 lime and add it to another small saucer plate. dip the rims of each glass, first into the lime juice and then into the salt. pour very chilled proseco into the wine glasses. sprinkle each glass with fresh ginger juice and add a few pieces of frozen mango. top with a small scoop of mango sorbet and serve.
enjoy!
Recipe courtesy: Chef Ganesh Teli, Chef de cuisine at JW Kitchen, JW Marriott Bengaluru
5. Amarkhand with Puri
Ingredients :-
1 cup hung curd
Few strands saffron
A pinch green cardamom powder
1 cup fresh alphonso mango pulp
2 tablespoon sliced almonds
2 cup whole wheat flour
Water as needed
Refined oil for frying
Salt to taste
Method :-
Take hung curd in a bowl.
Add saffron strands, cardamom powder and mango pulp to the curd.
Mix well and keep in a freezer.
Meanwhile take the flour add salt, water to it and kneed well.
Make small lemon size balls out of the dough and dust with the flour.
Make small palm size poories from the dough balls.
Heat oil for deep frying.
Fry the poories till they are puffed and cooked.
Serve hot poories with chilled amarkhand.
Garnish amarkhand with the sliced almonds.
Recipe courtesy: Chef Pawan Bisht, Head Chef at Junglee Billee, New Delhi with Amarkhand
Kachhi Kairi Panacotta
Ingredients
Raw Mango 10 gm
Milk 100 ml
Cooking cream 100ml
Honey / Sugar :20 gm
Gelatin 7 gm
Method
Cook together milk & cooking cream
Add sugar & Honey
Add boiled mango. Dissolve gelatin in water & add to the mixture. Set in refrigerator.
Recipe courtesy: Chef Kuldeep Patil, Royal Tulip Hotel, Navi Mumbai
6. Mango and Pistachio Tart
Serves 8 portions
Sweet paste Ingredients
150 grams Butter
150 grams Icing sugar
2 nos eggs
600 grams flour
300 gram Whipped cream
Pistachio cream Ingredients
200 grams Butter
200 grams Icing sugar
20 grams Flour
200 grams Pistachio powder
4 nos Eggs
Method for preparation:
Sweet paste
1. Mix the butter and sugar together until it turns light in colour.
2. Slowly beat in the egg.
3. Fold in the flour until you have a smooth paste.
4. The more you knead the tighter the paste will become, so don’t knead too much!
5. Apply flour to your hands, as the paste will be quite wet. Form it into a ball and place onto a piece of cling film, or parchment paper.
6. Press down to flatten to approx an inch thick. Chill for at least 30 minutes.
7. Lightly flour your bench and rolling pin. Prep your tin.
8. Remove the paste from the paper and press on it gently with the pin.
9. Don’t roll or flip the paste over at this stage.
10. Keep turning the paste in a clockwise direction, until it has a uniform shape, and is approx 3⁄4 the size of your pastry ring/tin.
Pistachio cream
1. In a bowl of electric mixer, beat together the butter and sugar until fluffy.
2. Add the egg & pistachio powder and mix until well combined.
3. Spoon into the pastry case, smooth the top and place the figs. And bake at 180°C for
30 to 40 minutes.
4. Remove from tart shell and fill with whipped cream.
5. Garnish with cube mangos and blanched pistachio.
Recipe courtesy: Chef Shashi Bhuwan, Pastry Chef at The Westin Hyderabad Mindspace.
7. Mango Panacotta
Ingredients
160 gram Cream
40 gram Milk
40 gram Sugar
6 gram Gelatin
10 ml Vanilla essence
Fresh Mangos
Method of preparation:
1. Soak the gelatin in cold water and keep it aside.
2. Put cream, milk, sugar and vanilla essence in a pan and bring to simmer while stirring continuously.
3. Take out the soaked gelatin and add it to the mixture. Stir till it dissolves completely and strain the mixture. Set aside to cool.
4. Pour the mix in ramekins and put them in the fridge for 3 hours to set.
5. Garnish with mangos and serve cold.
Recipe courtesy: Chef Shashi Bhuwan, Pastry Chef at The Westin Hyderabad Mindspace.
8. Alphonso Mango And Litchi Terrine
Serves 5 portions
Mango jelly Ingredients
500 Ml Alphanso mango pulp
100 Gram Sugar
5 Nos Gelatin sheet
50 gram Liquid glucose
200 gram Fresh litchi
Mango mousse Ingredients
100 ml Alphanso mango pulp
20 Gram Sugar
1 Nos Gelatin sheet
2 nos Eggs yolk
100 gram Whipped cream
Method of preparation:
Mango jelly
Dissolve gelatin in cold water and set aside.
Boil mango pulp and glucose add sugar and soaked gelatin. Pour in to a flat tray.
And keep it in deep fridge to set.
Mango mousse
In a small bowl, dissolve gelatin powder in cold water.
Boil the mango pulp in thick bottom sauce pan in other side mix sugar and eggs yolk.
Mix this in to mango pulp and cook until temperature goes more than 75®C adds and keeps this aside to be cool.
When the gelatin powder is fully dissolved, melt it in the micro wave oven and mix it mango pulp mix.
Add the mango mixture to whipped cream. Mix well till incorporated.
Cut the mango jelly in to strips.
Pour half of the mixture into terrine mould, place mango jelly and again pour the mixture and apply same.
Refrigerate for 4 hour.
Cut in to slice, Garnish with fresh litchi, and serve.
Recipe courtesy: Chef Shashi Bhuwan, Pastry Chef at The Westin Hyderabad Mindspace.
9. Fresh Mango Cake
Serves 7 Portions
Ingredients For sponge
5 nos Egg
125 gram Sugar
125 gram flour
10 gram oil
1 gram salt
For mango cream
500 gram Elle & vire cream
250 gram Fresh cube mango
50 gram Sugar
For syrup
100 gram Sugar
200 ml water
Method of preparation Sponge:
1. In a mixing bowl, raise the eggs along with sugar using a balloon whisk attachment at high speed.
2. Once this mix reaches a semi – hard peak, fold in the flour.
3. Grease an appropriate cake mould and dust with flour.
4. Pour the cake mix into this mould and bake it at 180°C for about 20 minutes or until cooked completely.
Mango Cream:
1. Whip the Elle & vire cream until it becomes fluffy.
2. Cut mango in to cubes.
Syrup:
1. Heat the sugar with water until it dissolves completely.
Assembly:
1. Cut the sponge into 3 slices.
2. Take one slice and soak with sugar syrup.
3. Apply a thick layer of Elle & vire cream and top this with cubes of mango.
4. Apply same with second layer.
5. Cover with third layer of sponge.
6. Finish with cream decorate with mangos and serve chilled.
Recipe courtesy: Chef Shashi Bhuwan, Pastry Chef at The Westin Hyderabad Mindspace.
10. Chilled Mango Pudding
For 6-8 persons.
Ingredients:
4 cups sliced mangoes
1 and 1/2 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup all purpose flour
1 teaspoon baking soda
1/2 Cup milk
1/2 Cup melted butter
Vanilla ice cream
Pinch of salt
Method:
Mix the mangoes with 1/2 of the sugar, cinnamon and all spice in a baking dish.
Mix the remaining sugar with the milk, flour, soda, salt and butter and pour over the mangoes.
Bake in a preheated oven (350 F) for 35 minutes. Serve with ice cream.
Recipe Courtesy: Chef Eric Khoo Thiam Haut, Royal China, New Delhi.
