Love mangoes? Devour them with fresh cream with these special recipes

The mango season brings cheer and merriment across the country. The fruit is relished in various forms â€" aamras, lassi, milkshakes, ice cream, salads, and desserts. While it tastes delicious in all forms, Mango paired with fresh cream is a revelation.

A tall glass full of fresh mango chunks and dollops of whipped cream is what your summer should be all about. Though this combination tastes heavenly, it must be explored to its full potential. When used to prepare a myriad of desserts, the dual goodness of fresh cream and refreshing, juicy mangoes, elevates the fun of relishing this fruit in summer.

While the mango season is still here, Mid-day.com took this opportunity to dial the chefs and ask for recipes that combine these two ingredients to make soul-satisfying desserts. So start chopping those mangoes and whipping the cream because these recipes are sure to tantalise your tastebuds and end your meals in the best way.

Mumbai real estate: AI is simplifying decision-making in real estate operations, here's how

Mango and Passionfruit Cream with Ragi Cookie Crumbles

"Our Mango and Passionfruit Cream with Ragi Cookie Crumbles is a celebration of summer on a plate. The vibrant colours and bold flavours come together harmoniously to create a dessert experience that is both refreshing and satisfying," says Chef Ruffy Shaikh, senior sous, ITC Grand Central.

Ingredients:

Alphonso mango - 500 gm
Passion fruit - 100 gm
Fresh cream - 210 ml

For Ragi cookies

Ragi flour - 250 gm
Jaggery powder - 100 gm
Besan - 100 gm
Butter - 100 gm
Milk - 200 ml

Method

To make the cookies, add flour, besan, jaggery powder, melted butter, and milk in a mixing bowl.
Preheat the oven to 180 degrees Celcius and make small balls in cookie shape.
Bake for 20 minutes and leave it for cooling.
Chop the mangoes into cubes and remove the pulp from the passion fruit. Whip the cream till you get soft peaks.
For presentation, arrange cream in a glass then add mango cubes, followed by crushed cookies and passion fruit.
Arrange it in a layer and serve cold.

Single Origin Chocolate Cake with Mango Creme

This recipe also called Sao Thome Chocolate Cake with Raspberry Creameaux by Bhaskar Chakraborty, executive pastry chef, JW Marriott, Kolkata is a fusion of flavors featuring Sao Thome chocolate, renowned for its rich and complex notes. Layered with a luscious mango creme that adds a tropical twist, this dessert is a harmonious blend of velvety chocolate and vibrant fruitiness. Topped with delicate raspberry creameaux, each bite is transports your taste buds to a realm of pure delight.

For making Sao Thome Chocolate Mousse

Ingredients

Gelatin sheet - 12 gm
Heavy cream - 330 gm
Milk - 300 ml
Egg yolk - 150 gm
Sugar - 70 gm
Sao Thome chocolate - 1200 gm
Whipped cream - 1000 gm

Method

Soak the gelatin in ice water.
Make a sabayon with milk cream, milk, egg yolk and sugar. Add gelatin.
Pour the sabayon on top of the chocolate and emulsify it.
When the mixture comes to room temperature fold whipped cream slowly.

For making Mango Creamux

Ingredients

Gelatin sheet - 9 gm
Cream - 375 gm
Milk - 100 ml
Egg yolk - 100 gm
Soft butter - 50 gm
Mango puree - 350 gm

Method

Soak the gelatin in ice water.
Cook cream, milk, egg yolk and puree in a pan.
When the mixture becomes thick, add the drained gelatin.
Set in a rectangle mould and keep this in the freezer.

For making the Crunchy Praline Sable

Ingredients

Hazelnut paste - 200 gm
Milk choco - 100 gm
Wafers crumb - 300 gm

Method

Melt the milk chocolate and hazelnut paste together.
Add crushed wafer.
Sheet between two silicon mats at 2mm thickness and freeze.
Cut rectangle strips accordingly.

For making Dark Chocolate Cake

Flour - 300 gm
Cocoa powder - 40 gm
Brown sugar - 225 gm
Baking powder - 6 gm
Melted Sao Thome Chocolate - 270 gm
Milk - 225 gm
Oil - 225 gm
Eggs - 4

Method

Beat the eggs and sugar together in a bowl.
In a separate bowl, mix all the dry ingredients.
Once the dry ingredients mix well, add in the eggs mixture.
Now fold in the melted chocolate and mix well.
Add oil and again stir the mixture well.
Now bake at 160 degrees Celcius temperatures for 12 minutes.
Take out and keep the cake at room temperature for some time.

For making Chocolate Glaze

Ingredients

Water - 1000 ml
Sugar - 1200 gm
Cream - 700 ml
Cocoa powder - 480 gm
Gelatin sheet - 30

Method

Boil water and sugar together in a pan.
After the first boil, add cream.
Boil it again and add cocoa powder.
Now reduce the mixture, add gelatin and strain.
Keep at room temperature.

For assembling the final cake

Take one rectangle ring and place it upside down. Arrange the layers as follows:

- Place chocolate mousse half.

-Place the frozen mango creamux.

-Place the crunchy praline sable.

-Fill the remaining mould with chocolate mousse.

-Place a strip of chocolate cake.

-Freeze for at least 24hr.

-Demould and glaze.

Mango Cream Cheese Danish
This delightful pastry by Chef Sandeep Deshmukh, senior sous chef, The Bluebop Cafe combines the rich and tangy flavours of cream cheese with the tropical sweetness of mangoes. The pastry is flaky and buttery, providing the perfect contrast to the creamy filling.

Ingredients

Sheet puff pastry (thawed) - 1
Cream cheese (softened) - 4 oz (113 gm)
Powdered sugar - 1/4 cup
Vanilla extract -1/2 tsp
Ripe mango (peeled and diced) - 1
Cornstarch - 1 tbsp
Water - 1 tbsp
Egg (beaten, for egg wash) - 1

Also Read: Want to sip on mango coolers? Follow these 10 innovative recipes to make unique drinks with the fruit

Method

Preheat your oven to 190 degrees Celcius and line a baking sheet with parchment paper.
In a small bowl, mix together the diced mango, cornstarch, and water until the cornstarch is dissolved. Set aside.
In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Roll out the puff pastry sheet on a lightly floured surface and cut it into squares or rectangles, depending on your preference.
Place a spoonful of the cream cheese mixture in the centre of each pastry square, leaving a border around the edges.
Top the cream cheese mixture with a spoonful of the mango mixture.
Fold the edges of the pastry squares over the filling, creating a rustic, free-form shape.
Brush the edges of the pastry with the beaten egg to seal.
Place the pastries on the prepared baking sheet and brush the tops with more beaten egg.
Sprinkle sliced almonds on top of each pastry for added crunch and flavour. (Optional)
Bake in the pre-heated oven for 15-18 minutes, or until the pastries are golden brown and puffed up.
Allow the Mango Cream Cheese Danishes to cool slightly before serving. Enjoy warm or at room temperature.

Mango Parfait

"This mango parfait is a simple but fancy dessert perfect for hot days. It's also special to me because my grandmother used to make it with mangoes, strawberries, and gems. She made it fun for us by hiding the gems and making us search for them while eating the fruit," shares Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Private Limited.

Ingredients
Mangoes (peeled and diced) - 100 gm
Fresh cream - 300 gm
Powdered sugar - 50 gm
Vanilla extract - 5 ml
Strawberries (sliced) - 100 gm
Kiwi (peeled and diced) - 50 gm
Crushed graham crackers or granola for layering - 5

Method

In a bowl, whip the fresh cream until soft peaks form.
Gradually add powdered sugar and vanilla extract to the whipped cream, and continue to whip until stiff peaks form. Be careful not to overwhip.
In serving glasses or jars, start layering the parfait. Begin with a layer of diced mangoes at the bottom.
Next, add a layer of whipped cream on top of the mangoes.
Repeat the layers with diced strawberries, kiwi, and whipped cream until the glasses are almost full, alternating between fruit and cream layers.
Sprinkle some crushed graham crackers or granola between the layers for added texture.
Finish with a dollop of whipped cream on top and garnish with a few pieces of diced mangoes, strawberries, and kiwi.
Chill the parfaits in the refrigerator for at least 30 minutes before serving to allow the flavours to meld together.
Serve chilled and enjoy this refreshing summer dessert.

Chocolate Mango Pie
This recipe by Chef Savita, Lexicon Institute of Hotel Management typically features a buttery and flaky pie crust as the base, which is then filled with a luscious chocolate ganache or pudding layer.

Ingredients

For Base

Flour - 120 gm
Almond meal - 30gm
Chilled butter - 85 gm
Powdered sugar - 15 gm
Ice cold water as required

For filling

Dark chocolate - 200 gm
Fresh cream - 100 ml
Alphonso mangoes - 2

For topping

Fresh cream - 150 ml
Icing sugar - 30 gm
Almond flakes(optional) - 1 tbsp

Method

To prepare the base sieve the flour, add powdered sugar, almond meals, and chilled butter.
Cut the butter into fine pieces until it looks like bread crumbs.
Add chilled water and bind the dough. Do not knead.
Wrap this dough in cling film and refrigerate until cold.
Roll the dough to an even thickness and place it in a pie dish. Cut the excess dough and prick the dough with a fork. Bake in a preheated oven at 175 degrees Celsius for 20-25 minutes.
In a pan, boil the cream and add chopped chocolate to it. Mix well. Allow to cool completely.
Whip the cream with icing sugar.
Pipe this ganache on the base.
Spread whipped cream on ganache.
Arrange mango slices in a decorative way and sprinkle almond flakes and serve cold.

Also Read: Mango curd rice? Chefs share 6 unique recipes for savoury dishes you can make with mangoes this summer