Love mangoes? Devour them with fresh cream with these special recipes

The mango season brings cheer and merriment across the country The fruit is relished in various forms acirceuroldquo aamras lassi milkshakes ice cream salads and desserts While it tastes delicious in all forms Mango paired with fresh cream is a revelationA tall glass full of fresh mango chunks and dollops of whipped cream is what your summer should be all about Though this combination tastes heavenly it must be explored to its full potential When used to prepare a myriad of desserts the dual goodness of fresh cream and refreshing juicy mangoes elevates the fun of relishing this fruit in summerWhile the mango season is still here Middaycom took this opportunity to dial the chefs and ask for recipes that combine these two ingredients to make soulsatisfying desserts So start chopping those mangoes and whipping the cream because these recipes are sure to tantalise your tastebuds and end your meals in the best wayMumbai real estate AI is simplifying decisionmaking in real estate operations herersquos howMango and Passionfruit Cream with Ragi Cookie CrumblesldquoOur Mango and Passionfruit Cream with Ragi Cookie Crumbles is a celebration of summer on a plate The vibrant colours and bold flavours come together harmoniously to create a dessert experience that is both refreshing and satisfyingrdquo says Chef Ruffy Shaikh senior sous ITC Grand CentralIngredients Alphonso mango 500 gmPassion fruit 100 gmFresh cream 210 mlFor Ragi cookiesRagi flour 250 gmJaggery powder 100 gmBesan 100 gmButter 100 gmMilk 200 mlMethodTo make the cookies add flour besan jaggery powder melted butter and milk in a mixing bowlPreheat the oven to 180 degrees Celcius and make small balls in cookie shapeBake for 20 minutes and leave it for coolingChop the mangoes into cubes and remove the pulp from the passion fruit Whip the cream till you get soft peaksFor presentation arrange cream in a glass then add mango cubes followed by crushed cookies and passion fruitArrange it in a layer and serve coldSingle Origin Chocolate Cake with Mango CremeThis recipe also called Sao Thome Chocolate Cake with Raspberry Creameaux by Bhaskar Chakraborty executive pastry chef JW Marriott Kolkata is a fusion of flavors featuring Sao Thome chocolate renowned for its rich and complex notes Layered with a luscious mango creme that adds a tropical twist this dessert is a harmonious blend of velvety chocolate and vibrant fruitiness Topped with delicate raspberry creameaux each bite is transports your taste buds to a realm of pure delightFor making Sao Thome Chocolate MousseIngredientsGelatin sheet 12 gmHeavy cream 330 gmMilk 300 mlEgg yolk 150 gmSugar 70 gmSao Thome chocolate 1200 gmWhipped cream 1000 gmMethodSoak the gelatin in ice waterMake a sabayon with milk cream milk egg yolk and sugar Add gelatinPour the sabayon on top of the chocolate and emulsify itWhen the mixture comes to room temperature fold whipped cream slowlyFor making Mango CreamuxIngredientsGelatin sheet 9 gmCream 375 gmMilk 100 mlEgg yolk 100 gmSoft butter 50 gmMango puree 350 gmMethodSoak the gelatin in ice waterCook cream milk egg yolk and puree in a panWhen the mixture becomes thick add the drained gelatinSet in a rectangle mould and keep this in the freezerFor making the Crunchy Praline SableIngredientsHazelnut paste 200 gmMilk choco 100 gmWafers crumb 300 gmMethodMelt the milk chocolate and hazelnut paste togetherAdd crushed waferSheet between two silicon mats at 2mm thickness and freezeCut rectangle strips accordinglyFor making Dark Chocolate CakeFlour 300 gmCocoa powder 40 gmBrown sugar 225 gmBaking powder 6 gmMelted Sao Thome Chocolate 270 gmMilk 225 gmOil 225 gmEggs 4MethodBeat the eggs and sugar together in a bowlIn a separate bowl mix all the dry ingredientsOnce the dry ingredients mix well add in the eggs mixtureNow fold in the melted chocolate and mix wellAdd oil and again stir the mixture wellNow bake at 160 degrees Celcius temperatures for 12 minutesTake out and keep the cake at room temperature for some timeFor making Chocolate GlazeIngredientsWater 1000 mlSugar 1200 gmCream 700 mlCocoa powder 480 gmGelatin sheet 30MethodBoil water and sugar together in a panAfter the first boil add creamBoil it again and add cocoa powderNow reduce the mixture add gelatin and strainKeep at room temperatureFor assembling the final cakeTake one rectangle ring and place it upside down Arrange the layers as follows Place chocolate mousse halfPlace the frozen mango creamuxPlace the crunchy praline sableFill the remaining mould with chocolate moussePlace a strip of chocolate cakeFreeze for at least 24hrDemould and glazeMango Cream Cheese DanishThis delightful pastry by Chef Sandeep Deshmukh senior sous chef The Bluebop Cafe combines the rich and tangy flavours of cream cheese with the tropical sweetness of mangoes The pastry is flaky and buttery providing the perfect contrast to the creamy fillingIngredientsSheet puff pastry thawed 1Cream cheese softened 4 oz 113 gmPowdered sugar 14 cupVanilla extract 12 tspRipe mango peeled and diced 1Cornstarch 1 tbspWater 1 tbspEgg beaten for egg wash 1Also Read Want to sip on mango coolers Follow these 10 innovative recipes to make unique drinks with the fruitMethodPreheat your oven to 190 degrees Celcius and line a baking sheet with parchment paperIn a small bowl mix together the diced mango cornstarch and water until the cornstarch is dissolved Set asideIn another bowl beat the cream cheese powdered sugar and vanilla extract until smooth and creamyRoll out the puff pastry sheet on a lightly floured surface and cut it into squares or rectangles depending on your preferencePlace a spoonful of the cream cheese mixture in the centre of each pastry square leaving a border around the edgesTop the cream cheese mixture with a spoonful of the mango mixtureFold the edges of the pastry squares over the filling creating a rustic freeform shapeBrush the edges of the pastry with the beaten egg to sealPlace the pastries on the prepared baking sheet and brush the tops with more beaten eggSprinkle sliced almonds on top of each pastry for added crunch and flavour OptionalBake in the preheated oven for 1518 minutes or until the pastries are golden brown and puffed upAllow the Mango Cream Cheese Danishes to cool slightly before serving Enjoy warm or at room temperatureMango ParfaitldquoThis mango parfait is a simple but fancy dessert perfect for hot days Its also special to me because my grandmother used to make it with mangoes strawberries and gems She made it fun for us by hiding the gems and making us search for them while eating the fruitrdquo shares Chef Ishijyot Surri executive chef SJI Hospitality and Foods Private LimitedIngredientsMangoes peeled and diced 100 gmFresh cream 300 gmPowdered sugar 50 gmVanilla extract 5 ml Strawberries sliced 100 gmKiwi peeled and diced 50 gmCrushed graham crackers or granola for layering 5MethodIn a bowl whip the fresh cream until soft peaks formGradually add powdered sugar and vanilla extract to the whipped cream and continue to whip until stiff peaks form Be careful not to overwhipIn serving glasses or jars start layering the parfait Begin with a layer of diced mangoes at the bottomNext add a layer of whipped cream on top of the mangoesRepeat the layers with diced strawberries kiwi and whipped cream until the glasses are almost full alternating between fruit and cream layersSprinkle some crushed graham crackers or granola between the layers for added textureFinish with a dollop of whipped cream on top and garnish with a few pieces of diced mangoes strawberries and kiwiChill the parfaits in the refrigerator for at least 30 minutes before serving to allow the flavours to meld togetherServe chilled and enjoy this refreshing summer dessertChocolate Mango PieThis recipe by Chef Savita Lexicon Institute of Hotel Management typically features a buttery and flaky pie crust as the base which is then filled with a luscious chocolate ganache or pudding layerIngredientsFor BaseFlour 120 gmAlmond meal 30gmChilled butter 85 gmPowdered sugar 15 gmIce cold water as requiredFor fillingDark chocolate 200 gmFresh cream 100 mlAlphonso mangoes 2For toppingFresh cream 150 mlIcing sugar 30 gmAlmond flakesoptional 1 tbspMethodTo prepare the base sieve the flour add powdered sugar almond meals and chilled butterCut the butter into fine pieces until it looks like bread crumbsAdd chilled water and bind the dough Do not kneadWrap this dough in cling film and refrigerate until coldRoll the dough to an even thickness and place it in a pie dish Cut the excess dough and prick the dough with a fork Bake in a preheated oven at 175 degrees Celsius for 2025 minutesIn a pan boil the cream and add chopped chocolate to it Mix well Allow to cool completelyWhip the cream with icing sugarPipe this ganache on the baseSpread whipped cream on ganacheArrange mango slices in a decorative way and sprinkle almond flakes and serve coldAlso Read Mango curd rice Chefs share 6 unique recipes for savoury dishes you can make with mangoes this summer