5 Irresistible Mango Desserts You Will Want To Indulge In Right Now

Summer without mangoes? Hard to imagine right? The king of fruits is a hot favourite, which can be used in various delightful ways to relish its sweet flavours. You can cut them into slices, make shakes or just whip up a decadent dessert. For those with a sweet tooth, there's no better way to beat the summer heat than indulging in an array of mango desserts. While it may not be easy now to head to your favourite restaurants, how about putting on your chef's hat and creating gorgeous mango desserts at home? 

To get you started, we bring you a range of mango desserts from the chefs at Academy of Pastry & Culinary Arts.

Mango Dessert Recipes That Are Perfect For Summer

Here are five mango desserts from the chefs at Academy of Pastry & Culinary Arts:

1. Tropical Trifle Pudding

Recipe by Chef Ramandeep Bagga

Method: 

1. For Vanilla Sponge, sift flour, baking powder and baking soda. Keep aside.

2. In a bowl, mix water, milk and sugar. Add oil and whisk. 

3. Fold in all the dry ingredients. Bake at 200 degree C for 7-8 minutes.

4. For Berry Compote, boil sugar, water and pour over berries. Let it cool down, strain the berries and add cornstarch to the liquid. Cook if further and add berries later once it's cool.

5. For Mango Custard, mix milk, sugar and custard powder in a saucepan and cook it till thick. Cool and keep aside.

6. For Chantilly, whip together sugar and cream till firm.

7. For the assembly, in a glass bowl, add chopped fresh mangoes, a layer of sponge, pipe the custard and add some berry compote. Top it up with the chantilly cream and garnish using a mint sprig.

^{Tropical Trifle Pudding and Mango Mascarpone Swiss Roll}

2. Mango Mascarpone Swiss Roll

Recipe by Chef Shreya Monga

Method:

1. For the Swiss Roll, whisk whole eggs and sugar till 36 degree C on a double boiler. Mix in water and honey in the egg mixture. Add milk and fold in the flour.

2. Spread batter on a parchment paper and bake at 180 degree C for 15 minutes. Let it cool before processing further.

3. For Mascarpone Chantilly, whip the cream with sugar and vanilla and add in the cheese.

4. For the assembly, spread the Mascarpone Chantilly on the sponge and add chopped mangoes. Roll the sponge and cut.

3. Mango Tres Leches

Recipe by Chef Michelle Peris

Method:

1. Sift all the dry ingredients, flour, baking powder, baking soda. Add the sugar to it.

2. In another bowl, mix the curd, cream, milk, vanilla essence, and mango pulp till smooth.

3. Add the dry ingredients gradually into the wet mix, whisking to combine. Particularly important to not overmix. Finally add in the warm melted butter, mix till a smooth paste.

4. Fill into mould of choice and bake at 160 degree C for about 15-30 minutes, depending on mould size.

5. Once the cake has baked, when slightly warm, poke holes and soak it with the sauce.

6. Allow it to cool in the fridge for a few hours. Top with whipped cream and mango, and serve.

^{Mango Tres Leches and Mango Passion Curd Tart}

4. Mango Passion Curd Tart

Recipe by Chef Mukesh Rawat

Method:

1. For the Sweet Paste, mix all the ingredients and chill the dough. Roll it out to desired thickness and line the tart moulds.

2. Bake the tart at 180 degree C for 12 minutes.

3. For the Mango Passion Curd, heat the purees. In a bowl, mix the sugar and egg yolks, add it to the warm puree mix and cook further. Keep aside to cool.

4. Add butter when the mixture reaches 40 degree C and blend well.

5. For the assembly, pipe the Mango Passion Curd in the tart and top it up with sliced or diced mangoes.

5. Alphonso Mango Charlotte

Recipe by Chef Raghu Nandan

Method:

1. For the Ladyfinger Sponge, whip egg whites and add sugar. Add in egg yolks and vanilla. Mix the sifted flour and cornflour.

2. Pipe on baking paper, sprinkle icing sugar and bake at 180 degree C for 10 minutes.

3. For the Mango Syrup, mix all ingredients in a saucepan and heat. Use the syrup to soak the layers of sponge in the cake.

4. For the Mango Mousse, bloom the gelatin in cold water. Warm the puree to dissolve the sugar, and then cool to 30 degree C before adding gelatin.

5. Whip the cream to soft peaks and fold into the cold puree mixture.

6. For the Mango jelly, bloom gelatin in cold water. Warm puree to dissolve sugar. Cool puree to 30 degree C before adding gelatin.

7. For the assembly, alternate the layers of sponge, mousse and jelly twice to achieve a cake. Top up with mangoes and mint sprigs.

Enjoy these refreshing mango desserts and beat the summer heat.

(Also read: Summer 2020: Make Refreshing Coffee Drinks At Home, From Latte To Frappe)

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