Have an aam-licious time and whip up these mango-based desserts to celebrate the king of fruits - Hindustan Times

Have an aam-licious time and whip up these mango-based desserts to celebrate the king of fruits

ByAbigail banerji
Apr 18, 2024 02:47 PM IST

From mango tiramisu to kalakand, these mango dessert recipes are delicious and aim to showcase the fruit in its best light

Summer is the season to indulge in the king of fruits - mangoes! Aam raas and puri, mango milkshakes or ice cream, Mavinakayi Chitranna, raw mango dal and Mango Pulissery, there are so many ways to use this fruit.

Mango season is upon us(Unsplash)
Mango season is upon us(Unsplash)

If you are looking to widen your repertoire of mango-based recipes, here are some recipes by that you can make at home.

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Mango Passion Fruit cake

Mango Passion Fruit cake
Mango Passion Fruit cake

Inputs by Chef Avishek Singha, Executive pastry chef, Bengaluru Marriott Hotel Whitefield


To make coconut daxquoise

Egg white Gm

Caster sugar Gm 62

Almond powder Gm 20

Desiccated coconut Gm 10

Icing sugar Gm 40


Egg yolk Gm 33

Whole egg Gm 20

Castor sugar Gm 35

Passion fruit puree Gm 41

Butter Gm 50

Gelatin Gm 3


Mango puree Gm 125

Caster sugar Gm 18

Liquid glucose Gm 7

Gelatin Gm 5

Lemon juice Gm 3


Egg yolk Gm 43

Caster sugar Gm 5

Milk Gm 50

Mango puree Gm 20

White chocolate Gm 150

Elle & vire Gm 150

Gelatin Gm 7

Serving Portions: Portion size 140 gm per portion

Preparation Time: 3 hours


1. For coconut Dacquoise: Whisk egg white and sugar to get soft peak meringue then fold in desiccated coconut, almond powder and icing sugar in it. Sheet it on parchment paper lined in a tray and bake at 200 degree Celsius for 10 to 14 minutes.

2. For passion fruit cremeux: combine egg yolk and sugar in a large heatproof bowl whisk the yolk and sugar with a balloon whisk until the mixture is lighter then slowly add the whole eggs whisk continuously till the mixture is lighter and noticeably thicker. Add in the passion fruit puree mix for some time, let it cool when little warm add in the butter mix in the end add gelatin.

3. For mango jelly: take mango puree, caster sugar and liquid glucose in a sauce pan cook it till first boil comes remove from induction add lemon juice and gelatin.

4. To make the white chocolate mango: mousse make anglaise with egg yolk, caster sugar and milk then pour it over chocolate and make a ganache, add the mango puree in the ganache. Then fold in Semi Whipped Cream in it and gelatin.

5. Assembling: - Take a silicon mold or lined cake ring, pipe white chocolate mango mousse in it then mango jelly followed by passion fruit cremeux, now fill it with white chocolate mango mousse and put coconut dacquoise.

6. Freeze it, then demold and garnish it accordingly

Mango Strawberry Tart

Inputs by Chef Sarab Kapoor

Mango Strawberry Tart
Mango Strawberry Tart


To make the shell:

11/2 cups Plain flour

1/3 cup Icing sugar

½ tbsp Salt

170gms Butter- chilled


-Mix flour with icing sugar and salt

-Add chilled butter until it forms a clump

-Knead it together by hand into a dough

-Press it in small tart tins or a pie pan

-Prick it with a fork and cover and freeze it for 15 minutes

-Preheat oven to 220c for 10 minutes

-Bake shell for 13 minutes


To make the custard

1litre Milk

5-6 tbsp Sugar

51/2 tbsp Custard powder

1tsp Cardamom powder (optional)


-Mix custard and cardamom in ¼ cup of milk into a smooth paste

-Boil the balance milk and add sugar and custard powder

-Cook on medium flame stirring continuously till the custard is thick

-Pour over the baked tart shell or tartlets

- To the tart with sliced mangoes, peaches and sliced Strawberries

Fresh Mango Trifle

Fresh Mango Trifle
Fresh Mango Trifle

Inputs by Chef Vikas Kumar, Jr Sous Chef, Hotel Royal Orchid Bangalore


Fresh Mango - 100g

Fresh Mango Puree - 50g

Vanilla Custard Powder - 90g

Milk - 200ml

Sugar - 4 tsp

Eggless Plain Vanilla Cake - 4 slices

Fresh Cream - 40ml

Whipped Cream - 50ml


· Start by making fresh mango juice. Blend half of the fresh mango with 2 teaspoons of sugar and a few teaspoons of milk until you get a thick consistency. Ensure the juice is thick to prevent the cake from becoming soggy.

· Prepare the vanilla custard but be careful and do not to overcook it; remove it from the flame when it thickens and becomes smooth. Let it cool.

· If you haven't already, slice the eggless plain vanilla cake into cubes. You can use store-bought slices or bake a cake at home.

· If you are baking the cake at home, allow the cake to cool completely.

· Once the mango juice, custard, and cake are ready, it's time to assemble the trifle. In a serving glass or bowl, start by layering the cubed vanilla cake at the bottom.

· Pour a layer of fresh mango puree over the cake cubes, ensuring it covers them evenly.

· Spoon a layer of vanilla custard over the mango puree, spreading it out gently.

· Repeat the layers until the glass or bowl is almost full, alternating between cake cubes, mango puree, and custard.

· Finish by topping the trifle with a dollop of fresh cream and whipped cream for added indulgence.

· Place the assembled trifle in the deep freeze for a quick chill, or refrigerate it if you prefer a slower cooling process.

· Once chilled, your Mango Vanilla Trifle is ready to be enjoyed! Serve it cold and relish the delightful combination of mango, vanilla, and creamy goodness.

Mango Kalakand

Mango Kalakand
Mango Kalakand

Inputs by Chef Sarab Kapoor


1cup Paneer- crumbled

1can Condensed Milk

1cup Mango Pulp

4tbsp Ghee

½ tbsp Mango essence, a few drops of Mango coloring if necessary


-In a heavy-based pan mix paneer, condensed milk, and ghee.

-Cook stirring continuously till thick.

-Add mango pulp, essence, and color.

-Spread in a greased thali or tray.

-Cool and cut into pieces.



Inputs by Chef Sarab Kapoor

Mango tiramisu
Mango tiramisu


300ml Thickened cream

250gms Mascarpone cheese

¼ cup Icing sugar

1tbsp Mango essence

3-4 Mangoes- sliced 1cm thick

1cup Orange juice

250gms Sponge fingers


-Place cream, mascarpone cheese icing sugar, and mango essence and beat on high

speed till well combined and stiff.

-Line the base of a spring form tin with cling wrap or baking paper leaving 2cms


-Dip sponge fingers one by one in a bowl and layer the base of the prepared pan

-Spread one-third of the cream mixture over the sponge fingers

-Top with mango slices

-Repeat the process and then top with the remaining cream mixture and mango slices

-Cover the cake and chill for 2 hours or until firm

-Serve chilled

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