Magnificent mango delights: Irresistible recipes to savour the sweetness this summer

Mangoes are delicious and versatile fruit that can be used in varied recipes, ranging from refreshing salads to decadent desserts. Check out these mango recipes ...read more

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Updated on Jun 08, 2023 04:51 PM IST

Mangoes can vary in sweetness and ripeness but one can adjust the amount of sweeteners or seasonings in their recipes based on one's preference. Mangoes are a delicious and versatile fruit that can be used in a variety of recipes, ranging from refreshing salads to decadent desserts. Here are a few mango recipe ideas to inspire you, make you enjoy the versatility of mangoes and experiment with ideas to create your own delightful mango-infused dishes! (Photo by Chef Suraj Rawat/Chef Nester Gracias/ Chef Agnibh Mudi/Chef Govind Nayak)

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1. Avocado and Mango Salad by Chef Suraj Rawat: Ingredients -Mango 65 gms, Avocado  65 gms, Mint  1 gms, Orange Reduction 5 ml, Cherry Tomato  6 pieces, Onion  slices. 2 gms. Method for Mangoes: Ripe but firm mangoes are essential for making this salad taste amazing. Method for Avocados: Find avocados that are ripe as well so that the texture is firm, but not too firm. Method for Red onion: If you can use a sweet red onion, it would be the better variety to use but in case you can’t find them, you can also use green onions or shallots. Method for Cilantro: The flavour of fresh cilantro is really great with the mango and avocado. Method for dressing: This is a combination of olive oil, lime juice (which also helps to reduce the avocado oxidizing) along with honey, cumin, chili powder, salt and pepper. (Chef Suraj Rawat )

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2. Baked Mango Cheesecake by Chef Nester Gracias: Ingredients - Digestive biscuits, Butter 500 gm packet, Cream cheese 500 gm, Sour cream 1kg, Castor sugar 1kg, Cornstarch 4 tbsp, Lemon juice, Salt 1/2 tsp, Vanilla essence 1 tsp, Alphonso mango, Vanilla ice cream 1 scoop, Mango jelly, Raspberry coulie, Mango coulie. Method -  Place digestive biscuits in a food processor. Process until they are almost fine crumbs. Add castor sugar, lemon juice, salt, vanilla essence and butter. Press mixture evenly in a springform pan and refrigerate. Peel the mangoes and puree in the food processor until smooth. Add corn starch, cream cheese and sour cream and process untill smooth. Add castor sugar, lemon juice and egg and blend. Pour the mixture on the crumbs in the springform pan. Bake until the filling is set. Pour Mango jelly, mango coulie and raspberry coulie on the top. (Chef Nester Gracias)

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3. Prawn and Mango tacos by Chef Agnibh Mudi: Ingredients - Soft mini tortilla 3 pcs, Fresh prawns 8-12pcs, Paprika 2gm, Olive oil 10ml. Ingredients for Mango salsa - Fresh mango 100gm, Onion 15gm, Tomato 15gm, Mint 3gm, Red chilli 2gm, Sour cream 15gm, Jalapeno pepper 5gm, Fresh coriander sprigs. Ingredients for garnish - Chilli oil. Method - Warm the tacos on a pan or in oven. Pan toss the prawns in olive oil with garlic, parika and season it with salt and pepper. For the salsa mix all the ingredients in a bowl. Season it with salt and pepper and keep it chilled. Assemble the tacos with fresh lettuce (preferably iceberg). Place the cooked prawns on the iceberg. Top it up with a full spoon of the mango salsa. Put sour cream and jalapeno pepper slices on top of that. Garnish the tacos with fresh coriander sprig and chilli oil. ( Chef Agnibh Mudi)

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4. Mango Chocolate sea salt tart by Chef Govind Nayak: Ingredients for tart -Icing sugar 100 gm, Butter 120 gm, Flour 150 gm.  Method - Make a stiff dough using all the above ingredients. Line the tart mould with butter, place the dough in mould and shape it in the mould. Bake it at 160 degree Celsius 10 minutes. Ingredients for filling - Dark chocolate 125 gm, Callebut Chocolate 100 gm, Cream 250 gm. Method - Make a ganache out of the above filling, fill in the disposable piping bag and keep it to set for some time.  Ingredients for Caramel sauce - Sugar 80 gm, Butter 50 gm, Cream 100 gm, Seasalt 3 gm. Method - Dissolve the sugar in a pan to make a caramel consistent and mix rest of ingredient well to get a sauce consistency. Assembly - Take the above tart. Add the caramel sauce, let it settle down, add the chocolate ganache, keep the tart in fridge to get the consistency of ganache right, remove from fridge in 15 minutes, dice the Alphonso Mango put above ganache, sprinkle sea salt, garnish with fresh berries.  (Chef Govind Nayak)