Mango Desserts: Your quick guide to making these five delicious desserts at home

Its summer time and the key ingreients in any menu - starter, main course or desserts is the King of Fruits - the Mangoes. If you love mangoes and have laid your hands on a fresh and juicy batch, take a cue from Chef Gopalasamy S, speciality chef from Mahindra Holidays & Resorts , India and get down to making these delicious mango-forward dessert recipes in your own kitchen.

Almond Mango Cake 

Ingredients:
(for the cake)

• Butter – 200 gms

• Almond powder – 200 gms

• Sugar – 200 gms

• Eggs – 4

• Mango purée – 80 gms

• Vanilla essence – 2 ml

(for the cheese base)

• Cream cheese – 100 gms

• Mango purée – 50 gms

• Whipped cream – 20 gms

Method:

·             Cream the butter and sugar until light and fluffy.

·             Add the eggs one at a time, beating well after each addition.

·             Fold in the almond powder, then add the vanilla essence and mango purée.

·             Pour the mixture into a mould and bake at 180°C for 15 to 20 minutes.

·             Once baked, allow the cake to cool to room temperature.

·             In a separate bowl, mix cream cheese, mango purée, and whipped cream until a thick cream forms.

·             Pipe the cream mixture onto the cooled cakes.

·             Top with Alphonso mango chunks and serve.

Summer Chili Mango Brownie Pudding

Ingredients

• Mango purée with chunks – 200 gms

• Sugar – 200 gms

• Basil (chopped) – 2 gms

• Brownie cubes – 150 gms

• Agar agar – 5 gms

• Mango cubes – 30 gms

Method:

·             Take fresh, well-ripened mangoes and extract the pulp.

·             Mix the pulp with sugar and let it chill in the refrigerator.

·             Dissolve agar agar in a little water and fold it into the mango purée.

·             Pour the mixture into serving glasses and set them in the refrigerator to chill.

·             Cut homemade brownies into cubes.

·             Once the mango layer is set, remove the glasses and add brownie cubes to one side.

·             Place the glasses back in the refrigerator to firm up further.

·             Cut mango into small cubes and arrange them on top of the glasses.

·             Serve chilled to kids and guests.

Chill Mango Summer Pudding

Ingredients

(for Pudding)

• 300 gms ripe mangoes (peeled and chopped)

• 100 gms granulated sugar

• 200 ml water

• 10 gms gelatin or 1 tbsp agar-agar (for vegetarian option)

• 200 ml heavy cream

• 100 ml condensed milk

• 1 tsp vanilla extract

(for Mango Sauce)

• 200 g ripe mango purée

• 50 g granulated sugar

• 50 ml water

(for Garnish)

• Fresh mango cubes

• Chopped nuts (e.g., pistachios or almonds)

Method:

• Sprinkle gelatin over 50 ml cold water and let it bloom for 5 minutes.

• If using agar-agar, dissolve it in 50 ml water and bring it to a boil, stirring until fully dissolved.

• In a saucepan, cook chopped mangoes with 100 g sugar and 200 ml water over medium heat until soft and sugar is dissolved.

• Let the mango mixture cool slightly, then blend until smooth.

• Return the purée to the saucepan and add the bloomed gelatin or agar-agar. Heat gently and stir until fully combined.

• In a separate bowl, whisk together heavy cream, condensed milk, and vanilla extract.

• Gradually mix the mango mixture into the cream mixture, stirring continuously until smooth.

• Pour the final mixture into molds and refrigerate for at least 4 hours or until set.

• For the mango sauce, cook mango purée with 50 g sugar and 50 ml water until slightly thickened. Let it cool.

• Once the pudding is set, unmold and top with mango sauce.

• Garnish with mango cubes and chopped nuts. Serve chilled.

Fresh Mango on Chocolate Disk with Mascarpone Cream Filling

Ingredients:

• Fresh sweet mango (cubed) – 3 nos

• Mascarpone cream – 500 gms

• Sugar – 100 gms

• Chocolate – 200 gms

Method:

• Melt the chocolate and spread into round disks (as shown in the reference image). Allow to set.

• Prepare the mascarpone cream by mixing mascarpone cheese with sugar until smooth and creamy.

• Pipe a layer of mascarpone cream onto each chocolate disk.

• Arrange cubed mango pieces over the cream.

• Repeat this process to form three layers (disk, cream, mango).

• Garnish with chocolate shards and fresh fruits before serving.

Royal Mango Cheese Brownie

Ingredients

For the Brownie Base:

• Butter – 750 gms

• Chocolate – 750 gms

• Sugar – 1 kg

• Eggs – 12 nos

• Flour – 500 gms

• Chopped cashew nuts – as needed (optional)

• Vanilla sugar – to taste (or substitute with vanilla extract)

• Chopped dates – optional

For the Mango Cheese Layer:

• Cream cheese – 1 kg

• Egg whites – 4 nos

• Egg yolks – 4 nos

• Cornflour – 60 gms

• Milk – 70 ml

• Fresh cream – 225 gms

• Mango purée – 200 gms

Method:

• Chop cashew nuts and set aside.

• Melt the butter and chocolate together over a double boiler until smooth. Let it cool slightly.

• In a mixing bowl, whip eggs, sugar, and vanilla sugar until the mixture is thick and pale.

• Fold the cooled chocolate-butter mixture into the whipped egg mixture.

• Sift the flour (with baking powder, if using) and gently fold it into the batter along with chopped dates, if using.

• Pour the brownie batter into a greased baking pan (40 x 30 cm) and sprinkle the chopped cashew nuts on top.

• For the cheese layer, mix cream cheese, egg yolks, cornflour, milk, fresh cream, and mango purée until smooth.

• Separately, whip egg whites until stiff peaks form, then fold gently into the cream cheese mixture.

• Pour the mango cheese mixture over the brownie batter in the pan.

• Bake in a preheated oven at 180°C for 30–40 minutes or until set and lightly golden on top.

• Cool, slice, and serve.