Summer 2025: Chef Susheel Thakur Shares Mango Recipes

Mangoes rule the summer season and right so. The king of fruits is a versatile addition to the seasonal produce, allowing chefs and home chefs to experiment and create irresistible delights that can leave foodies in gastronomic heaven. It is one of the few ingredients that is used to create starters, main course gravies, and desserts.

Slurrp connected with Chef Susheel Thakur, Pastry Chef at Grand Mercure, Gopalan Mall, Bengaluru, to bring you more mango dessert recipes, so you can experiment at home and impress your guests with your culinary creations. Note the recipes.

Ingredients

For Mango Ganache

• 100 grams of mango puree
• 10 grams of sugar
• 300 grams of white chocolate melted
• Chocolate shells as needed

For Mango Chocolate Coating Mixture

• 350 grams of white chocolate
• 150 grams of cocoa butter

Also Read: Chefs Share Cool Mango Recipes You Must Try This Summer

Method

For Chocolate Lollipops

• Bring the puree and sugar to a boil in a small pot.
• Slowly pour over white chocolate and whisk until smooth.
• Cool to 30ºC before filling shells.

For Mango Chocolate Coating Mixture

• Melt chocolate and cocoa butter to 40ºC over a double boiler.
• Temper coating to 30ºC before using.
• Place a lollipop stick in each and freeze until firm.
• For Mango Chocolate Coating Mixture

Assemble

• Remove frozen lollipops from moulds and dip each into the mango mixture.
• Optional: You can sprinkle each lollipop lightly with white chocolate shards and edible
• glitter.
• Set aside until firm and enjoy!

Passion Fruit Mango Mousse Entremets

Speaking about the recipe, the chef added, "This summer, experiment and combine tropical favourites like passion fruit and mango in this Mango Mousse Passion Fruit cake, bursting with fresh mango purée and passion fruit with sweet and tangy notes. This dessert is as lovely to look at as it is to eat!"

Ingredients

For Mango Mousse

• 4 grams of gelatin sheets
• 175 grams of mango puree
• 30 grams of confectioner's sugar
• 175 grams of heavy cream, whipped to soft peaks

For Passion Fruit Jelly

• 2 gelatin sheets
• 275 grams of passion fruit puree
• 50 grams of granulated sugar

For Passion Fruit Ganache

• 150 grams of passion fruit puree
• 75 grams of sugar
• 25 grams of heavy cream
• 375 grams of Valrhona white chocolate melted
• 37 grams of unsalted butter

Method

For Mango Mousse

• Soak gelatin in ice water until softened, and squeeze out excess water. Set it aside.
• Bring the puree and sugar to a simmer in a small pot.
• Stir in gelatin to dissolve and set aside to cool. Fold in the whipped cream.

For Passion Fruit Jelly

• Soak gelatin in ice water until softened; squeeze out excess water and set aside.
• Bring the puree and sugar to a simmer in a small pot.
• Stir in gelatin to dissolve and set aside to cool.

For Passion Fruit Ganache

• Bring puree, sugar and heavy cream to a boil in a small pot.
• Slowly pour the mixture over the white chocolate and whisk until glossy and smooth.
• Continue to mix until the ganache reaches 35°C/95°F.
• Stir in cubed butter and finish with a hand blender to emulsify.

Assembly

• Place a half sheet of Sponge Cake into a half-sheet pan frame.
• Top evenly with a thin layer of Passion Fruit Ganache and freeze until set.
• Spread Mango Mousse over the ganache and freeze until set.
• Pour Passion Fruit Jelly evenly over the mousse and freeze until set before cutting as
• desired.
• Garnish with Whipped Coconut Cremeux and Chef’s Garden flowers and herbs, and
• enjoy!