First ripe mango of the season. That heady smell. Biting into the juicy flesh. The explosion of sweet nectar in your mouth.
You cannot have just one. Can you?
Mango is not a fruit--it’s an emotion. For me every year the mango season starts with a dozen almost-ripe (and pretty sour) mangoes. This is because I can not wait. I see mango and I have to buy it. It's almost compulsive. It is after my fair share of okayish mangoes that I finally bite into a perfectly ripe beauty and there's seriously no stopping after that. From salsas to mojitos, I add this palm-sized piece of heaven to everything. However, it is in desserts that mango performs the best.
Take even the most boring of desserts, add a touch of mango to it and see it evolving into a gastronomical adventure. That's the magic of mangoes and as you can clearly tell, I am totally in love. And so is my team and we at POPxo, are celebrating a Mango Appreciation Day today. Think of it as our little homage to the fruit that fills our lives with so much sweetness. From our Instagram posts to our lunch boxes, everything is going to be about mangoes today. Well, I offered to whip some desserts and here are my top five mango dessert recipes that you too can give a go before the mango season ends *sob*. Scroll through:
This is literally the easiest, cutest mango dessert that you can possibly think of. Japanese fruit sandwiches have been trending on social media for quite some time now and honestly, we totally get the craze. I mean just a look at the fluffy beauties and you’d know what we are talking about.
Heavy whipping cream (1 cup)
5 tbsp castor sugar (10 percent of the cream)
Vanilla extract (2-3 drops)
-Take a large bowl filled with chilled water and place another clean and dry bowl inside it. Do it in a way that no water gets inside the second (dry) bowl.
-Now add heavy cream to the dry bowl and start whipping. You need to be patient here. This step is going to take a while.
-After 5-10 minutes, add the castor sugar and vanilla extract to the cream and continue whipping until you receive a stiff foam consistency. Voila! Your spread is done.
-Now, carefully peel the fruits of your choice and slice them in a way that they can be seen from the cross-section when you assemble them.
-Apply a thick layer of whipped cream on two sandwich breads and then add a layer of fruits as per your liking. Don’t forget to add some fruits to the cross-section so you can see your fruits gloriously peeking from the sandwich.
-Enjoy with masala tea or a chocolate mocha!
-Dates (3-4 deseeded)
-Chia seeds (1tbsp soaked overnight)
-Desiccated coconut (2tbsp)
-Oats (2tbsp soaked overnight)
-Almonds (5-6 soaked overnight)
-Banana (1 frozen)
-Mango (2 frozen)
-Mix the frozen fruits, dates, and almonds and blend.
-Take it out in the serving bowl.
-Add oats chia seeds, and the desiccated coconut and give it a mix or you can leave it as it is. These ingredients will give your otherwise silky pudding a nutty texture. You can also add slivered almonds or other dry fruits of your choice on the top.
-Add a layer of chopped mangoes and you can start devouring the yummy bowl.
An offering of the great Indian street cuisine, mango mastani is a dessert that celebrates the fruit like nothing else. Think of it as a happy recipe. It is full of joy and life. Also, it is super easy to make.
-Milk (1 cup, chilled)
-Vanilla ice cream (4-5 scoops)
-Mango Pulp (2 tbsps)
-Dry fruits of your choice (3-4 tbsps)
-Tutti (3-4 tbsps)
-Start by making a thick mango shake by adding 1 cup chopped mangoes, chilled milk, and 2 scoops of ice cream to the blender.
-To assemble, take a tall glass and pour ½ of the prepared mango shake. Now, add 2 tbsp of chopped mangoes, a scoop of ice cream, 1 tsp mango pulp, 2 tbsp dry fruits, and 2 tbsp tutti-fruity.
-Add the remaining half of the mango shake to the glass and repeat the same process. Top with a cherry and it is ready to serve!
This Italian dessert is perfect for the days when you are entertaining and want to whip up a quick albeit gorgeous dessert. This mango panna cotta takes hardly any effort to make and turns out to be gorgeous and, not to forget, yummy AF.
-Fresh Mango Puree (1.5-2 cups)
-Cream (1 cup)
-Full-fat milk (1 cup)
-Sugar (½ cup)
-Vanilla extract (2-3 drops)
-Agar-agar (4 tbsp of 1.5 tbsp if you are using powder)
-Start by chopping the agar into really thin strands and soak it in warm water (½ cup) for 10-15 mins.
-Mix cream, milk, and sugar in a pan and start heating it on medium heat. Keep stirring the mixture until the sugar dissolves. Turn off the stove after comes to a gentle boil.
-At the same time, put the agar agar and water solution on the stove and keep stirring until it dissolves.
-Now, mix the two solutions and stir thoroughly with a wired whisk.
-Wait for the mixture to cool down for five minutes and then add the mango puree and vanilla extract. Whisk again.
-Pour the mix into a bowl and cover with aluminum foil. Let it sit for a while and then transform it into a fridge. Refrigerate it for five-six hours until it sets.
- Serve with garnishes of your choice.
Mango mousse is a great recipe for everyone who wants to add a mango flavour to anything they eat (read, me). It is light, airy and you can have it with cookies, with cakes, or just as it is.
-Mango (2 large pureed)
-Whipped Cream (400 ml)
-Condensed Milk (1/3 cup)
-In a dry bowl, take the cream and whip until it arrives at a soft foam consistency.
-Remove some of the whipped cream to a bowl to use later for decoration.
-Now, add condensed milk to the remaining whipped cream.
-Now, add the mango puree to the mix and fold it until well combined.
-Pour the mix into tiny shot glasses. Top with a dollop of cream. You can serve them immediately or keep them in the fridge for two-three hours and serve them chilled.
If only, we could get mangoes all year long!
Featured Image: Instagram