3 Mouthwatering Mango Dessert Recipes To Try This Summer

The mango season is finally here! Whether you eat it raw or prefer to blend it with milk, mangoes and summer make a great pair when it comes to enjoying a refreshing fruit. This season, give mangoes a sweet twist by trying these delicious mango dessert recipes at home.

Mango Dessert Recipes

Here are some irresistible mango dessert recipes by Chef Vineeth Jayan, Executive Chef, The Den Bengaluru:

Mango Almond Custard Tart

Ingredients:

For tart base:

• 280 gms refined flour
• 2 gms salt
• 150 gms butter
• 100 gms castor sugar
• 50 ml of milk
• 1 pc lime zest

For mango almond custard filling:

• 100 ml almond milk
• 15 gms custard powder
• 20 gms castor sugar
• 150 gms whipping cream
• 50 gms fresh mango puree

For topping:

• 2 pc mango
• 10 gms microgreens

Recipe:

1. Lightly cream butter and caster sugar. Add flour, salt, and lime zest. Gently add milk and form a dough. Once the dough is ready, keep it in the fridge for 30- 40 minutes.
2. Take a pie mould and roll the tart dough over it.
3. Bake for 20- 25 minutes at 170 degrees Celsius until light golden in colour.
4. Boil Almond milk with caster sugar and custard powder. Set aside and let it cool.
5. Whip the whipping cream till soft peaks.
6. Now mix the Mango puree with the custard and gently fold this mixture into the whipped cream.
7. Remove the tart from the tart base. Keep it on a nice platter.
8. Pour the Mango almond custard filling into the tart.
9. Let it sit in the fridge for 15- 20 minutes.
10. Slice the mango and make a rosette with it.
11. Garnish with microgreens.

Mango Cheese Cake

Ingredients:

• 300 gms graham crackers or Marie Gold crumbs
• 100 gms of melted butter
• 400 gms cream cheese
• 100 gms sugar
• 110 gms eggs
• 150 gms sour cream
• 5 gms vanilla extract
• 200 gms mango puree
• 200 gms fresh mango, diced
• 20 gm sugar
• 10 gm
• Lemon juice

Recipe:

1. Preheat oven: Preheat oven to 325°F (165°C).
2. Prepare crust: Mix graham cracker crumbs and melted butter in a bowl until well combined. Press the mixture into a 9-inch springform pan.
3. Bake crust: Bake the crust for 10 minutes.
4. Prepare cheesecake: Beat cream cheese and granulated sugar in a bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla extract.
5. Add mango puree: Beat in mango puree until well combined.
6. Pour cheesecake batter: Pour the cheesecake batter into the prepared pan over the crust.
7. Bake cheesecake: Bake the cheesecake for 55-60 minutes or until the edges are set and the centre is slightly jiggly.
8. Prepare mango topping: Mix diced mango, granulated sugar, and lime juice in a bowl until well combined.
9. Top the cooled cheesecake with the mango topping.
10. Refrigerate the cheesecake for at least 4 hours or overnight.
11. Once set, cut as per the desired size and serve.

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Milkmaid Mango Ice Cream

Ingredients:

• Milkmaid
• 2 Ripe mangoes, pureed
• 300 ml fresh cream

Recipe:

1. Combine milkmaid, fresh cream, and mango puree in a bowl. Whisk until thick. Transfer into a container and keep in the freezer till half set. Whisk again until smooth. This will help keep the texture of the Mango Ice Cream soft and creamy while it sets.
2. Return to the freezer and set completely. Serve chilled.

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