It’s that time of the year again, when the King of Fruits makes its annual trip to our homes. It’s hard to find someone who doesn’t like the humble mango, and even if you’re one of them, we’re pretty sure you’ll find these easy-peasy mango dishes completely hard to resist –
Light on the tummy and completely eggless, this mango mousse is your knight-in-shining armour, in this sweltering heat.
- 1 tsp gelatin powder
- 2 tbsp water
- 125 g mango puree (about 1 manila mango)
- 2 tbsp granulated white sugar (or more to taste)
- 125 g heavy whipping cream
- Dissolve gelatin into 1 tbsp of water.
- Heat the remaining 1 tbsp of water until it is hot/almost boiling, and add to gelatin. Stir until gelatin is fully dissolved.
- Add gelatin and puree into the blender, and mix on high speed until fully blended (taste and see if it needs sugar. If so, add it here and blend again).
- In a stand mixer, add 2 tbsp sugar and heavy cream and whip on high speed until stiff peaks form.
- Slowly add puree into the whipped cream, folding it into the cream until completely mixed and uniform in color.
- Pour into individual portion cups and refrigerate to set. Store uneaten portions in fridge.
A no-hassle cheesecake makes a perfect dessert for a summer brunch/afternoon, or even if you’re just in the mood for a hearty mango delight.
- 100 grams Heavy Cream
- 1 cup Mango Puree
- 225 grams Cream Cheese (at room temperature)
- 1/4 cup Caster Sugar (+ 2 tablespoons)
- 1 teaspoon Vanilla Extract
- 1 cup Granola
- 2 1/2 tablespoons Butter, melted
- Chopped mangoes and other fruits for topping
- Add heavy cream in a stand mixer with the whisk attachment and beat on medium-high speed till you achieve soft peaks. If you don’t have a stand mixer, use a hand mixer.
- Once the cream reaches soft peaks, add mango puree, cream cheese, 1/4 cup caster sugar and vanilla extract. Whisk for a minute or so till combined well.
- Grind the granola a few times in a food processor till it resembles breadcrumbs. Add butter and two tablespoons sugar to this and combine. Set aside.
- In a cheesecake tin, use the back of a spoon to press the granola mixture evenly on the base. Let it sit in the refrigerator for about 15-20 mins till firm.
- Pour cheesecake mixture into the tin and make sure that it is evenly spread. Cover the tin with cling-film.
- Refrigerate for at least 2 hours, or overnight. Serve with chopped mangoes or other fruit of choice.
If you’re in the mood for a quick refreshment, this super-easy mango smoothie will satisfy just that. You can also increase the proportions and keep the excess stored in the fridge for whenever you want to indulge next.
- 1 cup mango, chopped
- ½ cup of milk
- ½ cup of ice (preferably cubes)
- ¼ cup of plain yogurt
- 2tbsp honey
- Put all the ingredients into the blender, adding the milk and yogurt first to make it easier to puree
- Blend until completely smooth
If you’re anticipating some unexpected guests, last minute meal planning can be quite daunting. This Mango Shrikhand is the perfect rescue to your troubles, and the best part is that the ingredients are most probably in your pantry, which means you can skip the emergency dart to the grocery store!
- 1 cup Greek yogurt (or plain yogurt)
- 1/4 cup mango pulp (optional)
- 2 tablespoons powdered sugar
- 1/4 teaspoon ground cardamom
- 1 pinch saffron (soaked in 1 tablespoon warm milk)
- 1 tablespoon pistachios (toasted and chopped)
- 1 mango (peeled, stoned and cut into bit sized pieces)
- Blend everything together except for the mangoes. Serve the mixture in bowls and top with mangoes. You can also serve with some chopped pistachios.
This one’s perfect for an evening get-together with the family, and will certainly be a hit with everyone! Afterall, who doesn’t love a bit of pudding, at any time of the year!
- 2 envelopes unflavored gelatin (4½ teaspoons)
- ½ cup water 4-6 ripe mangoes, peeled and diced, or 5 cups diced frozen mango, thawed
- 1 14-ounce can nonfat sweetened condensed milk
- tablespoons lime juice
- Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on High, uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20 seconds. Stir the mixture until smooth.
- Place mango in a blender or food processor. Process until smooth. Push through a very fine sieve into a large measuring cup until you have 2 cups puree.
- Whisk the mango puree, sweetened condensed milk and lime juice in a medium bowl. Slowly whisk in the softened gelatin mixture until well combined.
- Lightly coat eight 6- to 10-ounce ramekins with cooking spray. Divide the pudding among the ramekins.
- Refrigerate until set, about 2 hours. To serve, run a butter knife around the inside of each ramekin so as to loosen the pudding. Dip the bottom of the ramekin in hot water for 30 to 40 seconds, then invert onto a serving plate.