Chef G. Manivannan’s Special Mango Dessert Recipes For Summer

Mango is the most popular fruit this season. With its juicy pulp and delicious taste, this "king of fruits" has stolen everyone’s heart. This summer delight is known for its vibrant colours, enticing aroma, and succulent flesh. They come in a variety of shapes, sizes, varieties, and colours. Some common mango varieties in India are Alphonso, Malda, Langra, Totapuri, Chaunsa, and Dasheri.

Along with being yummy, mangoes are also rich in various nutrients, including vitamin C, vitamin A, potassium, and folate. According to WebMD, this summer fruit is very beneficial for preventing diabetes and heart problems. The compound present in mangoes also supports a healthy digestive system. Apart from being enjoyed directly, it can also be transformed into various delectable dishes like curry, salad, smoothies, and a variety of soothing desserts.

If you are also looking for some yummy mango desserts to enjoy in the summer, here are two recipes shared by Chef G. Manivannan, Pastry Chef, Renaissance Race Hotel, Bengaluru:

Mango and Frangipani Tart


Cooking Time: 2 hours

Servings: 2  

Ingredients    

  • 25 g almond powder + for sprinkling 
  • 1 egg  
  • 50 g caster sugar 
  • 50 g butter  
  • 50 g tart dough  
  • 50 g fresh mango cubes  
  • 20 g pastry cream  

Method 

  • In a mixing bowl, place butter, sugar, and egg and mix well till the sugar gets dissolved. 
  • Add almond powder, mix well, and keep aside. 
  • Line the tart dough in a pie dish, fill the tart with almond filling, and sprinkle with the remaining almond powder. 
  • Bake the tart at 180 degrees for 18 minutes and let it cool. 
  • Spread the pastry cream on top, place the cut mango on top, and serve.

Mangomisu Cheesecake 

Cooking Time: 6 hours 

Serving Size: 6 

Ingredients    

  • 250 g mascarpone cheese  
  • 5 egg yolks
  • 100 g caster sugar 
  • 200 g semi-whipped cream  
  • 50 ml of mango puree  
  • 150 g sliced Alphonso mango
  • 6 finger biscuits  

Method 

  • In a heavy bottom pan, place the sugar and add 50 ml of water. Bring it to a boil until the syrup reaches a 116-degree temperature. 
  • In a mixing bowl, place the egg yolk, slowly add the syrup, and whip consistently until it gets a cool and thick whipped cream texture. 
  • Add the cream cheese to that mixer, and add half of the mango puree. 
  • In a serving dish, place the finger biscuits after dipping them in mango puree. 
  • Spread the cheese mixer gently on top of the biscuits and spread the mango slice. Repeat one more time and keep it for 3 hours in the fridge.  
  • Serve chilled.