5 must-have mango recipes to try this summer

Here are 5 delicious mango recipes that you will definitely want to try at home.

1. Mango Cheesecake

(Chef Danish Khan, Executive Pastry Chef, Conrad Pune)

Ingredients (for 2 cakes)

For the base

Marie Biscuits (125 gms)

Melted butter (75g)

For mixing

Cream cheese (500 grams)

Sugar at breakfast (100 grams)

Eggs (100 grams)

Vanilla extract

Cornflour (12 grams)

Curd (125 grams)

Mango pulp (120 grams)

Chopped fresh mango (400 gms)

Method:

– Finely chop the biscuits and add the melted butter.

– Line the mold with biscuit mix on the base and bake blind.

– Mix cream cheese and sugar together.

– Gradually add eggs and vanilla essence.

– Mix cornflour in it and put it in curd and mango pulp.

– Fill the mold three fourths full with the cheesecake mixture.

– Bake in hot water at a temperature of 160 degrees Celsius.

– After it cools down top it with fresh cut mango.

2. Mango Shrimp Salad

(Recipe by Chef Sohail Karimi, Executive Chef, Radisson Blu Karjat)

Material

Large shrimp (shrimp should be peeled and de-veined)

Extra virgin olive oil for cooking the shrimp

Salt to taste

Chili powder to taste

Chili flakes to taste

Jalapeno to taste

lemon juice (fresh)

Mango – One ripe fresh mango peeled

Fresh Cilantro – Adds a pop of color and flavor

Lettuce – Chopped lettuce is the base of this quick and easy salad (spinach optional).

Sweet Chili Sauce – For a sweet spicy taste (50 ml)

method:

– Cook the shrimp. Combine shrimp, olive oil, salt and pepper in a bowl. Preheat a grill pan to medium-high heat and cook the shrimp for 2-3 minutes. Remove from pan and toss with lemon juice.

– Prepare the salad – Mix all the ingredients except the salad in a large bowl. Let stand for 20 minutes. Layer the salad on a serving plate or bowl and add the mango mixture.

– Serve – Drain the salad, squeeze the lemon juice over the salad and serve.

3. Aam Ras Puri

(Recipe by Chef Sohail Karimi, Executive Chef, Radisson Blu Karjat)

Preparation time: 25 minutes

Cooking time: 8 minutes

Serves: 4 people

Ingredients for Aam Rasa

Alphonso Mango – 500 g Cardamom Powder – ½ tsp (Ground Cardamom)

1 pinch saffron strands (optional)

Raw sugar or jaggery – 2 to 3 tbsp (as required)

Vanilla ice cream – 1 scoop

¼ tsp dry ginger powder – ¼ tsp (optional)

Water or milk – as required (optional)

method

– Rinse the Alphonso mangoes thoroughly in clean water. Drain all the water and dry with a clean kitchen towel. Peel and cut the mangoes.

– Put the chopped mango in the blender. You can add sugar or any other sweetener if the mango is a bit sour or sour.

– Blend to a smooth pulp. Transfer the mango pulp to a bowl. Add vanilla ice cream, cardamom powder and crushed saffron strands.

– Mix very well. To thin the consistency a bit, add some milk (dairy or vegan) or water.

– Pour into container. Cover the container and chill in the refrigerator for 30 minutes to an hour. Or you can serve immediately in a small bowl.

Ingredients for Poori

Wheat Flour – 360 gms Melted Ghee – 1 tbsp

Salt – As required

Water – Add ¾ to 1 cup or as required

Oil for frying – as required

Making Puri Atta

In a mixing bowl or on your work surface, take the whole wheat flour, salt and oil or melted. Add water a little at a time and knead well to form a dough. The dough should be soft but firm and tight. You can also make semi-soft dough.

Method for combining and rolling

– Divide the dough into small or medium pieces – about 25 to 30. Make medium sized or slightly smaller balls.

– Spread a little oil on both sides of the dough ball. Spreading the oil and not dusting the flour helps the oil stay clean and you won’t see dark burnt flour particles inside the oil.

– Roll the dough evenly into a circle about ¼ inch – neither too thin nor too thick.

– Place the rolled puris on a plate and cover with a clean kitchen towel, so that they do not dry out.

How to fry:

– Heat oil in a deep frying pan or kadhai.

– When the oil is hot enough add one puri at a time and gently press it down in a circular motion with a frying spoon or slotted spoon.

– Once puffed up flip and fry until golden brown.

– Serve hot puri with amras.

4. Mango Mousse Cake

(Recipe by Chef Sohail Karimi, Executive Chef, Radisson Blu Karjat)

Preparation time: 45 minutes

Total time: 45 minutes

Serves: 6 people

Materials for base

Digestive Biscuits – 80 grams

Melted unsalted butter – 35 grams

Ingredients for Mousse

Whipping cream – 250 ml

Sugar – 50 grams

Gelatin – 15 grams

Mango Puree – 250 gms

Materials for the common layer

Mango Puree – 120 gms

Gelatin or agar agar powder – 4 grams

method

– Crush the digestive biscuits, mix with the melted butter. Place it in a cake tin (I use a 6-inch tin), press it down and chill for 30 minutes.

– Make a puree by mixing mango with 2 tbsp of water.

– Place the gelatin sheet in cold water, soften it and drain well. Then place it in a bowl of warm water to melt. Add gelatin to mango puree, mix well.

– Beat the whipping cream until soft peaks. Then add in the mango puree, mix well.

– Pour the mixture into the cake tin, then chill for at least 4 hours. If desired, you can add some mango cubes inside the mousse.

For common level

– Use 70 ml of water and mix it with 5 grams of gelatin.

– Then add 100 grams of mango puree, mix well and pour into the mush.

– Chill in the fridge until all set.

– Unmold and decorate as desired. have fun

5. Mediterranean Fats with Summer Mango

(Chef Danish Khan, Executive Pastry Chef, Conrad Pune)

Preparation time: 45 minutes

Total time: 45 minutes

Serves: 6 people

Materials for base

Digestive Biscuits – 80 grams

Melted unsalted butter – 35 grams

Ingredients for Mousse

Whipping cream – 250 ml

Sugar – 50 grams

Gelatin – 15 grams

Mango Puree – 250 gms

Materials for the common layer

Mango Puree – 120 gms

Gelatin or agar agar powder – 4 grams

method

– Crush the digestive biscuits, mix with the melted butter. Place it in a cake tin (I use a 6-inch tin), press it down and chill for 30 minutes.

– Make a puree by mixing mango with 2 tbsp of water.

– Place the gelatin sheet in cold water, soften it and drain well. Then place it in a bowl of warm water to melt. Add gelatin to mango puree, mix well.

– Beat the whipping cream until soft peaks. Then add in the mango puree, mix well.

– Pour the mixture into the cake tin, then chill for at least 4 hours. If desired, you can add some mango cubes inside the mousse.

For common level

– Use 70 ml of water and mix it with 5 grams of gelatin.

– Then add 100 grams of mango puree, mix well and pour into the mush.

– Chill in the fridge until all set.

– Unmold and decorate as desired. have fun

5. Mediterranean Fats with Summer Mango

(Chef Danish Khan, Executive Pastry Chef, Conrad Pune)

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Material

Pita Breads – Number 2

Vegetable oil – 1 tbsp

1 ripe mango, peeled and chopped

Pomegranate seeds – 20 grams

Chopped large plum tomatoes – 2

English Cucumber Cut No. – 1

Chopped red onion – 1

Chopped red radish – 5

Flat chopped parsley – 50 grams

Chopped fresh mint – 10 grams

Extra virgin olive oil – 2 tbsp

Fresh lemon juice – 1 tbsp

Sumac powder – 1 tsp

Garlic cloves – 1

Kosher salt – 10 grams

Sheep milk feta cheese – 30 grams

Pomegranate jaggery – 10 ml

method

– Heat the vegetable oil in a large skillet over medium heat and place the pita slices in a single layer on the skillet. Fry in batches until golden brown and pat dry with a paper towel.

– Combine cucumber, tomato, onion, radish, parsley, mint olive oil, lemon juice, sumac, garlic, salt and ground black pepper in a bowl.

– Garnish with chopped mango, pomegranate, crumbled feta and pomegranate jaggery.