Advertisement

HindustanTimes Thu,17 Apr 2014

Whip up some delicious mango desserts

Hindustan Times  New Delhi, May 23, 2013
First Published: 19:15 IST(23/5/2013) | Last Updated: 01:27 IST(24/5/2013)

We started with mango salads, tantalised your taste buds with dips and soups, stirred up slurpy drinks, and tossed up a mangolicious main course. In this concluding part of our five-part series on mangoes, we bring you some delicious mango desserts. So, go ahead and indulge!

Mango Cheese Cake
Ingredients
2 Alphonso mangoes, 200gm whipped cream, 2 eggs, 20gm sugar, 100gm mascarpone cream cheese, 15gm gelatin
Method
Whisk eggs with sugar till fluffy. Mix mascarpone cream cheese to the eggs. Add gelatin to eggs and mix well. Add entire mix along with mango pulp and diced mango slices. Set the mix in deep freezer in mono portion moulds. Garnish with fresh alphonso mangoes.
By chef Ramit Wason,Crowne Plaza Today

Mangooey Parfait
Ingredients
1 cup diced watermelons (small pieces), 1 cup sliced kiwis or black grapes, 1 cup diced mangoes, 2 cups frozen mango yogurt, 2 tbsp honey, 1 tbsp roasted peanuts
Method
In a tall glass, put chunks of watermelon, and top it with a 2 tbsp yogurt. Sprinkle some peanuts. Now add a layer of kiwi slices or black grapes and again layer it with 2 tbsp yogurt. On this top layer, put chunks of mango and drizzle honey over it. Sprinkle peanuts and serve.
By Ekansh Bansal,Whitewaters Café

Thai Mango Pudding 
Ingredients
2 medium to large ripe mangoes, 3 tbsp gelatin, 1/2 cup hot water, 1/3 cup white sugar, 1 cup coconut milk
Method
Blend the mangoes with a little water to make a smooth puree. In a saucepan, boil a little water, sprinkle the gelatin and stir briskly in order to avoid lumps. Add the sugar to this hot water and gelatin mixture, and stir to dissolve. Add this to the mango puree, add coconut milk and mix in the blender. Pour into dessert bowls and place in the refrigerator. Serve cold, topped with some diced mangoes.
By food expert Shinijini Kapoor,Soi Thai

Mango Tart
Ingredients
For Tart shell: 100gm unsalted butter, 50gm icing sugar, 120gm refined flour
For filling: 150gm whipped cream, 100gm fresh mango puree
For topping: Fresh mangoes, mint sprigs
Method
Whisk the butter into a smooth consistency, add the sugar and whisk till soft and fluffy. Then fold the refined flour and mix it well. Keep the dough in refrigerator for 30 minutes to rest. Now roll the dough thinly and line the tart mould. Bake the tart mould at 190 c for 10 to 15 min. Take whipped cream and mango puree in a bowl and fold them together. Once the tart shell gets cold, fill it with mango cream and top it with fresh mango dices. Garnish with mint sprigs and serve immediately.
By chef Naresh Bhargava, The Lodhi Hotel

Indulge here...
Mango Mela: From Safeda to Alphonso, Senduran, Totapuri, Dasseri and Langra, and even Chausa, Banganpally, Mallika, Badami and Gulabkhaas, you will get mangoes from across the country at Metro Cash & Carry, 29-31, Agarwal FunCity Mall, CBD, Shahdra.
Mango ice cream: For a sinful bite of chilled mango ice cream, head to Thanco’s Natural Ice Cream at 1, J-198 Rajouri Garden.
Mangolicious Voyage: Dig into mango souffle, kulfi and ice-creams, and refreshing mango chillers and cocktails at at Café Morrison, E-12, South Extension Part-II.  
Baked delights: Discover some fabulous mango preparations entailing an innovative selection of pastries, cakes and tarts starting at Sidewalk, Hyatt Regency, Bhikaji Cama Place. 
A full feast: From cocktails to salads, soups, and desserts, indulge in a full mango feast at Garage Inc, 30, Powerhouse Building, Hauz Khas Village
Italian fiesta: Dig into seven exciting mango-flavoured Italian desserts at Gelato Vinto, Select CityWalk, District Centre, Saket.
Sweet delight: Mango trifle tart, mango brulee tart, and mango pavlova are some of the items offered at the Majestic Mango fest at Crowne Plaza Today, Okhla.

How to buy mangoes?
Firmness: Touch and feel around the entire mango. Ripe mangoes will always be slightly soft, just like avocados and peaches, but not soft or mushy enough to where your fingers sink into or through the skin. 
Shape: Mangoes may be stringy. Avoid stringy looking, shrivelled mangoes. The mangoes that are fuller and rounder usually have the deep colour of a ripe peach instead of the yellowish green.
Colour: There are many different varieties of mangoes. Some go from green to red, some end up orange, some start off yellow and end up orange. Be familiar with different types of mangoes before you’re buying, so that you can get an idea of what a ripe one of a particular variety looks like.
Smell: Smell mangoes near their stems. Ripe mangoes will always have a strong, sweet, fragrant aroma around the stem. Avoid mangoes with sour smell, as they may be overripe or rotten inside.
By Chef DC Bhatt, Tivoli Garden, Chattarpur


comment Note: By posting your comments here you agree to the terms and conditions of www.hindustantimes.com
blog comments powered by Disqus

Advertisement
Advertisement

what's hot

more »
Advertisement
Copyright © 2014 HT Media Limited. All Rights Reserved