Chef Sohail Karimi Shares His Favourite Mango Recipes

Amid this hot and sweaty weather in summer, the thought of mangoes being in season gives us solace and motivation to endure summers. No doubt, they are the undisputed king of fruits. With their juicy, sweet, and tangy flavour, they are loved by millions around the world. Not only are mangoes delicious, but they are also a great source of vitamins A and C, as well as fibre and potassium. These summer delights are available in many shapes and sizes. Alphonso, langra, chaunsa, raspuri, malgoba, kesar, himayath, and dasheri are some popular varieties of mango available in India.

Apart from enjoying it directly, mangoes can also be converted into delectable dishes and drinks such as mango curry, ice cream, smoothies, salads, soups, and cocktails. Raw mangoes are also an integral part of Indian cuisine; they are used to make a variety of savoury dishes, including chutney, pickle, aam panna, rasam, dal, salad, mango rice, and pachadi. If you are also a die-hard fan of mangoes, here are two yummy recipes shared by Chef Sohail Karimi, Executive Chef, Radisson Blu Karjat:

Mango Mousse Cake

Preparation Time: 45 minutes

Total Time: 45 minutes

Serves: 6 persons


For the base:

  • 80 g digestive biscuits
  • 35 g of melted unsalted butter

For Mousse: 

  • 250 ml of whipping cream
  • 50 g of sugar
  • 15 g of gelatine
  • 250 g of mango puree

For the mango layer:

  • 120 g of mango puree
  • 4 g of gelatine or agar agar powder


  • Crush the digestive biscuits and mix them with melted butter. Place it in a cake tin, press it, and chill for 30 minutes.
  • Blend the mango with 2 tablespoons of water to puree and set aside.
  • Place the gelatine sheets in cold water, let them soften, and drain well. Then put it in a bowl of hot water to melt it. Add gelatin to the mango puree and mix well.
  • Beat the whipping cream until soft peaks form. Then add in the mango puree and mix well.
  • Pour the mixture into the cake tin, then chill for at least 4 hours. You can add some mango cubes to the mousse if desired.

For the mango layer:

  • Use 70 ml of water mixed with 5 g of gelatine. Then add in 100 g of mango puree, mix well, and pour onto the mousse. Chill it in the fridge until it is all set.
  • Unmold and decorate it as desired. Serve and enjoy!

Mango Shrimp Salad


  • A large shrimp (peeled and de-veined)
  • Extra virgin olive oil for cooking the shrimp
  • Salt to taste
  • Pepper powder to taste
  • Chilli flakes to taste
  • Jalapeno to taste
  • Fresh lime juice
  • 1 ripe mango (peeled)
  • Fresh cilantro 
  • ½ cup lettuce (chopped)
  • 50 ml of sweet chilli sauce


  • Combine shrimp, olive oil, salt, and pepper in a bowl. Preheat the grill pan to medium-high heat and cook the shrimp for 2–3 minutes. Remove from the pan and toss with lime juice.
  • In a large bowl, combine all the other ingredients except for the lettuce. Let it stand for 20 minutes. Layer the lettuce on a serving plate or bowl and add the mango mixture.
  • Dish out the salad, squeeze lime juice over the salad, and serve.

Useful Tips For Mango Shrimp Salad

  • Don’t overcook the shrimp: Remove the shrimp from the heat as soon as it’s cooked through. Leaving it in a hot pan or continuing to cook it will dry it out.
  • Grill the shrimp: Feel free to cook this shrimp on the grill instead of a grill pan! Just put the shrimp on a skewer for easy flipping.
  • Add more veggies: You can add more vegetables if you like. Even avocado pairs well with mango; it would add a nice kick.
  • Allow the mango mixture to rest: For the best flavour, give the mango and other ingredients at least 20 minutes, if not a few more, to sit and soak up all of the flavours.