Mango dishes are the perfect excuse to dive into the delightful tropical flavours that summer serves up on a silver platter, writes Swati Sharma
Mango Mastani
Meet Shah, Creative Director Gaurang’s Kitchen
A unique and tasty desi style mango milkshake recipe made with ice cream, mango pulp and a generous amount of dry fruits.
l 3 mangoes approx 700gms
l 1.5 cup chilled milk
l 25gms pistachios
l 25gms almonds
l 25gms cashews
l 2 scoops mango icecream
Method:
1Chop the nuts like pistachios, almonds and cashews. Set them aside.
2 Peel, chop mangoes and add them to the blender jar.
3 Reserve some chopped mangoes for topping.
4 Add milk
5 Blend to a smooth, thick milkshake. Taste and if the sugar is less, then you can add more. If the mangoes are very sweet, you can completely skip the sugar.
Plating:
1 Pour this thick milkshake in glasses till you have enough space at the top for ice cream.
2 Place one or two scoops of mango ice cream.
3 Top with the sliced or chopped nuts and chopped mangoes.
MANGO SPONGE
INGREDIENTS
l Eggs 10 nos
l Castor sugar 900 gms
l Oil 224 gms
l Milk 460 gms
l Mango puree 350 gms
l French vanilla 10 gms
l Flour 772 gms
l Baking powder 24 gms
Method
1 In a sauce pan, reduce the Mango puree to half and keep aside for cooling. In a mixing bowl, whip the eggs and sugar.
2 Fold the dry ingredients in three parts to the above mixture.
3 Take small quantity of folded mixture; add milk, oil, reduced mango puree and mix slowly.
4 Bake at 170 for 17 to 18 mins.
MANGO JELLY INGREDIENTS
l Mango pulp 600 gms
l Gelatin 14 gms
l Castor sugar 100 gms
l Mango puree 60 gms
METHOD:
l Bring the mango pulp, sugar, and mango puree to boiling stage and add the gelatin. Mix well.
Mango Dream
Goli Jeevan Kumar, ZUCI — Artisanal Chocolates & Cafe
The vibrant, tropical colors pop against the glossy finish of the mirror glaze, creating a dessert that’s as visually appealing as it is delicious. With its elegant layers and intricate details, it’s guaranteed to impress your guests and elevate any occasion to a celebration!
MANGO SYRUP INGREDIENTS
l Sugar 400 gms
l Water 800 gms
l Mango pulp 450 gms
METHOD
l In sauce pan, take all ingredients and give a single boil.
MANGO GLAZE
INGREDIENTS
l Mango pulp 100 gms
l White chocolate 60 gms
l Gelatin 3 gms
l Glucose 40 gms
l Castor sugar 60 gms
METHOD
1 Soak the gelatin in cold water.
2 Heat the mango pulp, sugar and glucose.
3 Once the mixture is heated, pour over the white chocolate and gelatin.
4. Give it a nice blend.
Final Assembling
1In a mould, spread the mango mousse, insert mango jelly.
2 Cover with mango sponge and brush the mango syrup on it.
3Freeze the dessert.
4 Pour the mango glaze on the frozen dessert.
5 Finish with a chocolate garnish and a touch of gold leaf.
MANGO MOUSSE
INGREDIENTS
l Fresh cream 650
l Gms egg yolks 4 nos
l Castor sugar 40
l Gms whipping cream 600 gms
l Gelatin 10 gms
l Mango pulp 150 gms
METHOD
1.Soak the gelatin in cold water.
2.Mix the egg yolk and half sugar in a bowl.
3.Once the cream is boiled, pour over the egg yolk mixture and mix well.
4.Take the same mixture and strain in the sauce pan to cook till 80 to 85 degrees.
5. Finally, mix the mango pulp and gelatin. Set aside to cool down.
6. Once the mixture is 40 degrees, fold the cream.
Amrakhand
An Aamrakhand is the perfect matrimony between the traditional Gujarati/Maharashtrian yogurt dessert of Shrikhand with the venerable king of fruits, mango.
l 2 cups hung curd
l 1 cup fresh mango pulp
l ¼ cup powdered sugar
l 2 tbsp saffron milk
l ¼ tsp cardamom powder
l 1 tbsp chopped almonds
l 1 tbsp chopped pistachios
l Fresh mango cubes
Instructions
1 Take thick hung curd and whisk smooth till it turns creamy with the help of whisk.
2 Next, add 1 cup fresh mango pulp,
3 Add¼ cup powdered sugar and¼ tsp cardamom powder. Also, add saffron milk; mix well making sure the sugar gets dissolved in curd.
