Chefs Share Gourmet Mango Dessert Recipes For Your Sweet Tooth

Gone are the days when eating mangoes was just about sticky fingers and casual slices. Moving beyond the usual, you can make this summer season stand out by whipping up mango-based desserts that are just as good as those of a professional baker. The best part is that this article includes step-by-step instructions from corporate chefs that are easy to follow, and you don’t need to know your way around baking to nail these desserts. So, instead of settling for a bowl filled with mango slices or a mango smoothie, enjoy the fruit with these gourmet desserts.

Mango Cheesecake

By Chef Bishan Singh Negi, Executive Chef at DoubleTree by Hilton Gurugram Baani Square

Ingredients:

• 200 g digestive biscuits, crushed
• 100 g butter, melted
• 500 g cream cheese
• 200 g sugar
• 2 eggs
• 250 g mango puree
• 1 tsp vanilla essence

Method:

1. Preheat oven to 160°C.
2. Mix the biscuits with butter and press into the base of the pan.
3. Beat cream cheese and sugar; add eggs, mango puree, and vanilla.
4. Pour over base and bake for 50-60 minutes.
5. Cool and chill for 3-4 hours before serving.

Also Read: The Great Indian Mango Bucket List: 10 Varieties To Savour This Season

Sweet Summer Sorbet 

By Chef Thayanithy Tamilarasu, Executive Sous Chef at Signature Club Resort, Brigade Group

Ingredients:

• 2 cups ripe mango
• 2 cups ripe strawberry
• 3 tbsp honey
• Juice of 1 lime
• Salt, to taste
• 2-3 mint leaves
• 3-4 tbsp water
• 1 cup Greek yoghurt
• Blender
• 3 piping bags with a nozzle

Method:

1. Dice and place the strawberries and mangoes in the freezer for a few hours.
2. Add frozen strawberries, a tablespoon of water, juice of half a lime, a pinch of salt, and 1.5 tablespoons of honey to a blender and blend until smooth.
3. Transfer into a container and place it in the freezer until it sets.
4. Add frozen mango, a tablespoon of water, juice of half a lime, a pinch of salt and 1.5 tablespoons of honey and blend separately until smooth.
5. Transfer into a separate container and place it in the freezer until it sets. Trim the tip of the piping bags and push the nozzles through the hole. 
6. Twist the tops of the bags, seal them, and secure them with rubber bands.
7. Once the sorbet is set, fill a piping bag with the prepared strawberry sorbet. Repeat with prepared mango sorbet and Greek yoghurt into separate piping bags.
8. Pipe in the strawberry, mango sorbet and Greek yoghurt into a glass in alternating layers. 
9. Garnish with mint leaves and a few slices of strawberry. Serve chilled.

Mango Tres Leches 

By Chef Vrinda Taneja

Ingredients for Sponge:

• 180 g all-purpose flour
• 200 g caster sugar
• 5 eggs, separated
• 62 g whole milk
• 1 tsp vanilla extract
• 1½ tsp baking powder
• ¼ tsp salt

Method:

1. Preheat to 175°C. Butter a 9x13-inch baking dish generously and dust with a little flour. Set aside. Mix the dry ingredients.
2. Whisk together the flour, baking powder, and salt in a bowl. 
3. Separate your eggs. Beat the 5 egg yolks with 150 g of caster sugar on high speed for 3-4 minutes, until the mixture is pale and falls off the whisk in thick ribbons.
4. Stir in the milk and vanilla. In a clean, grease-free bowl, whip the egg whites to soft peaks. Add the remaining 50 g of sugar gradually and beat to stiff, glossy peaks. This is the secret to a light sponge.
5. Fold the flour into the yolk mixture in two additions. Then fold in the egg whites in three additions, using a large spatula and gentle strokes. The batter should look airy and light.
6. Pour into the prepared dish and bake for about 25 minutes, until golden on top and a skewer comes out clean.
7. Cool in the pan for 10 minutes before unmolding.

Ingredients to Soak Mango:

• 310 g evaporated milk
• 260 g condensed milk
• 120 g heavy cream
• 210 g fresh mango puree

Method:

1. Whisk together the evaporated milk, condensed milk, heavy cream, and fresh mango puree until smooth. Taste it, it should be sweet, creamy, and fragrant.
2. While the cake is still warm, poke holes all over with a skewer. Slowly pour the mango soak over the entire surface, going back and forth and let it absorb fully.
3. Cover the pan with cling film and refrigerate for at least 4 hours, or overnight. This is non-negotiable; the soak needs time to work its magic.

Ingredients for Plating:

• 308 g heavy cream
• 30 g icing sugar
• 84 g mango purée (for swirl)
• 2 fresh mangoes, sliced
• Zest of 1 lime
• Tajín or chilli-lime salt, to taste

Method:

1. Whip the heavy cream and icing sugar to medium-stiff peaks. Gently fold in the mango puree, but don’t overmix. You want a rippled, swirly effect, not a uniform orange.
2. Spread the mango cream over the chilled cake.
3. Fan the mango slices over the top. Finish with lime zest and, if you like heat, a light dusting of Tajín or chilli-lime salt.
4. Cut into squares and serve cold.