There’s a component of nostalgia connected to the mangoes arriving in waves of musky scented splendour via the summer time. Readers of a sure age might bear in mind a time when, unencumbered by lockdowns and digital leisure, they spent summer time holidays scaling mango bushes or utilizing a koduval (a protracted persist with a sickle blade connected to it) to pluck the fruit stealthily from orchards, having fun with it with chilli powder and salt.

However whereas South Asian recipes are inclined to favour the tropical fruit in a myriad savoury methods, mangoes can be utilized in sweeter, extra globalised avatars equivalent to smoothies, pies and truffles.

The smooth flesh of the mango lends itself notably nicely to Western desserts. “As pastry cooks, we look ahead to the Alphonso mango season to set in and plan our particular menu prematurely. From crème brulees, tarts, sorbets and cheesecakes to fashionable entremets, mangoes mix simply with most different substances. Chocolate goes surprisingly nicely with recent mangoes,” says chef Anees Khan, founding father of Star Anise Patisserie in Mumbai.

Mango cheese mousse with granola

  • Substances
  • 125gm whipping cream
  • 150gm mango puree (squeezed from recent mangoes)
  • 115gm cream cheese
  • 100gm granola (or coarsely powdered digestive biscuits)
  • 2 1/2 tablespoons melted butter
  • 1 chopped mango
  • Few finely chopped mint leaves (or 1 tsp mint extract)
  • Technique
  • Add whipping cream to the bowl of a cream beater with the whisk attachment and beat on medium excessive pace for about 4 to 5 minutes, till smooth peaks are fashioned. Add mango puree, cream cheese and mint leaves. Whisk for a minute or so until mixed nicely.
  • Crumble the granola to type chunky crumbs. To assemble, take the serving jars/glasses, and layer granola combination and the mousse alternately, utilizing a spoon or piping bag. Garnish with recent mint and serve chilled.
  • Recipe by Shantanu Gupte

The fruit is the star of recipes like ‘Flan de mango’ in Colombia, a pudding bolstered with cream, eggs and condensed milk. In Australia, barbecued peeled mango slices prime a wealthy trifle constructed up with meringue bases layered with mascarapone cheese and coconut cream.

The ‘idiot’ is a category of colonial-era chilled desserts from Africa, that mixes recent fruit with cream. Mango idiot, a preferred Cameroonian dessert, merely purees the pulp of two or three fruits with lime juice and sugar, and additional folds in cream seasoned with nutmeg. The cooled combination is served in glasses garnished with recent mango slices.

Lengthy earlier than readymade ice lotions turned the norm, many households had a wood hand-cranked ice cream or gelato maker that might be pulled out for al fresco dessert periods.

The commonest churn mannequin consisted of a wood bucket full of ice and sprinkled with rock salt, with an interior steel container that was stuffed with the ice cream combination. An exterior deal with was rotated manually lengthy sufficient for the machine to concurrently freeze the combination whereas aerating it. Consequently, the ice cream could be able to serve instantly, often to the hungry souls who had laboured over the crank.

Chef Shantanu Gupte, founding father of Shiifu and Chef Shan Truffles in Mumbai, names the mango pot ice cream as certainly one of his favorite desserts that includes the tropical fruit, over electronic mail. “The style and texture of mango pot ice cream with actual mango chunks is unmatched by the business, pulp-laden mango ice lotions. I can always remember the nice previous days when all of us children, cousins and relations would collect on roof tops to make the ice cream with the hand-cranked churn. Cooking is not only about having your favorite recipe to eat. It’s an emotion,” he says.

In order the mangoes circulation in, listed below are two recipes to check out this summer time.

Mango frangipane tart


145gm unsalted butter

75gm condensed milk

185gm flour

Pinch of salt

Zest of half a lemon

5 ml vanilla Essence

100gm unsalted butter

100gm icing sugar

25gm flour

70ml milk

100gm almond powder

100gm milk

20gm sugar

8gm custard powder


In a stand mixer, cream the butter and add condensed milk and blend nicely.

Fold within the flour, salt, lemon zest and the juice and the vanilla essence. Don’t over-mix the pate sucree dough. Cling wrap and refrigerate for 3 to 4 hours.

To make the frangipane, beat butter and icing sugar. Add milk and blend nicely. Fold within the flour and the almond powder. Combine nicely. Preserve lined within the fridge.

Boil milk and sugar for the custard. Make a paste by including a little bit milk to the custard powder. Add this to the boiling milk and whisk vigorously till the again of the spoon will get coated. Take away from hearth and permit it to chill.

Roll out the pate sucrée dough to 4 mm skinny and layer on a tart base. Fill a piping bag with the frangipane and pipe on the bottom of the tart, leaving a niche of quarter inch until the highest. Bake at 180°Celsius for 10 to fifteen minutes. Cool. Now fill a piping bag with the softened custard cream and pipe on prime of the frangipane. Adorn with peeled and minimize recent Alphonso mangoes as proven. Mud icing sugar utilizing a sieve and garnish with slivered pistachios. Serve chilled.

Recipe by Anees Khan


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