Mango Parfait (Left) by SJI Hospitality and Foods Private Limited/Single Origin Chocolate Cake with Mango Cream (Right) by JW Marriott (Kolkata)
Mango season brings cheer and joy to the entire country. This fruit is enjoyed in various forms such as amlas, lassi, milkshakes, ice creams, salads and desserts. It’s delicious in any form, but the combination of mango and fresh cream is truly amazing.
A tall glass filled with fresh mango chunks and whipped cream is your summer treat. This combination tastes great, but its full potential must be explored. When used in a variety of desserts, the dual benefits of fresh cream and crisp, juicy mangoes add to the summertime pleasure of enjoying this fruit.
on the other hand, mango season Mid-day.com took this opportunity to call up chefs and ask for recipes that combine these two ingredients to create a soul-satisfying dessert. Chop the mango and start whipping the cream. Because these recipes will tantalize your taste buds and allow you to finish your meal in the best possible way.
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Mango and passion fruit cream with ragi cookie crumble
“Ragi Cookie Crumble with Mango and Passion Fruit Cream is a celebration of summer on a plate. Vibrant colors and bold flavors combine harmoniously to create a refreshing and satisfying dessert experience,” says ITC. said senior sous-sous chef Rafi Shaikh. grand central.
material:
Alphonso Mango – 500 g
Passion fruit – 100g
Fresh cream 210ml
For ragi cookies
Ragi flour – 250 gm
Jaggery powder – 100 g
Besan – 100g
Butter – 100 grams
Milk – 200ml
Method
To make cookies, add flour, besan, jaggery powder, melted butter and milk to a mixing bowl.
Preheat the oven to 180 degrees and make small balls in the shape of cookies.
Bake for 20 minutes and leave to cool.
Cut the mango into cubes and remove the passion fruit pulp. Whip the heavy cream until soft peaks form.
For serving, line the glasses with fresh cream and add. mango cubefollowed by crushed cookies and passion fruit.
Lay them out in layers and serve chilled.
Single origin chocolate cake with mango cream
Also known as ‘Santhome Chocolate Cake with Raspberry Cream’ by Bhaskar Chakraborty, Executive Pastry Chef at JW Marriott Kolkata, this recipe is a fusion of flavors featuring Santhome Chocolate, famous for its rich and complex aroma. . Layered with luscious mango cream for a tropical touch, this dessert is a harmonious blend of velvety chocolate and lively fruitiness. Topped with a delicate raspberry cream, each bite transports your taste buds into a realm of pure pleasure.
For making Santhome chocolate mousse
material
Gelatin sheet – 12g
Fresh cream 330g
Milk – 300ml
Egg yolk – 150 grams
Sugar – 70 grams
Santome Chocolate – 1200 gm
Whipped cream – 1000 grams
Method
Soak gelatin in ice water.
Make sabayon with milk cream, milk, egg yolks and sugar. Add gelatin.
Pour the sabayon over the chocolate and let it emulsify.
Once the mixture is at room temperature, slowly fold in the whipped cream.
For making mango cream
material
Gelatin sheet – 9g
Cream – 375g
Milk – 100ml
Egg yolk – 100 grams
Soft butter – 50 grams
Mango puree – 350 g
Method
Soak gelatin in ice water.
Put the cream, milk, egg yolks, and puree in a pot and bring to a boil.
When it thickens, add the drained gelatin and mix.
Pour into a rectangular mold and place in the freezer.
For making crunchy praline sable
material
Hazelnut paste – 200 gm
milk chocolate 100g
Wafer Scrum – 300 grams
Method
Combine milk chocolate and hazelnut paste and melt.
Add crushed wafers.
Place a 2mm thick sheet between two silicone mats and freeze.
Cut rectangular strips accordingly.
For making dark chocolate cake
Flour – 300 grams
Cocoa powder – 40g
Brown sugar – 225 grams
Baking powder – 6g
Melted Santhome Chocolate – 270 gm
Milk – 225 grams
Oil – 225 grams
Eggs – 4 pieces
Method
Mix eggs and sugar in a bowl.
In a separate bowl, mix all dry ingredients.
Once the dry ingredients are well mixed, add the egg mixture.
Next, add the melted chocolate and mix well.
Add oil and mix well again.
Then bake for 12 minutes at a temperature of 160 degrees Celsius.
Remove the cake and let it sit at room temperature for a while.
For making chocolate glaze
material
Water – 1000ml
Sugar – 1200 grams
Cream – 700ml
Cocoa powder – 480 gm
Gelatin sheet – 30
Method
Put water and sugar in a pot and bring to a boil.
After the first boil, add the cream.
Bring to a boil again and add cocoa powder.
Then reduce the mixture, add gelatin and strain.
Store at room temperature.
to assemble the final cake
Take one rectangular ring and place it upside down. Arrange the layers as follows:
– Place the chocolate mousse in half.
・Place the frozen mango cream.
・Put the crunchy praline sable on top.
-Fill the remaining molds with chocolate mousse.
– Place the chocolate cake strips.
-Freeze for at least 24 hours.
– Remove the mold and apply the glaze.
mango cream cheese danish
This delightful pastry by Chef Sandeep Deshmukh, Senior Sous Chef at The Bluebop Cafe, combines the rich, tangy flavor of cream cheese with the tropical sweetness of mango. The pastry is flaky and buttery, providing the perfect contrast to the creamy filling.
material
1 sheet of puff pastry (thawed)
Cream cheese (softened) – 4 ounces (113 grams)
Powdered sugar – 1/4 cup
Vanilla essence – 1/2 teaspoon
Ripe mango (peeled and diced) – 1
Cornstarch – 1 tablespoon
Water – 1 tablespoon
Egg (beaten egg, for egg wash) – 1 egg
Read also: Want to drink mango cooler? Follow these 10 innovative recipes to make unique drinks with the fruit
Method
Preheat the oven to 190 degrees Celsius and line a baking sheet with parchment paper.
In a small bowl, stir together the diced mango, cornstarch, and water until the cornstarch dissolves. Let’s set it aside.
In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Roll out the puff pastry on a lightly floured surface and cut into squares or rectangles, depending on your preference.
Place a spoonful of cream cheese mixture in the center of each pastry square, leaving a border around the edges.
Top the cream cheese mixture with a spoonful of the mango mixture.
Fold the edges of the pastry square over the filling to create a rustic, free shape.
Brush the edges of the pie crust with beaten egg to seal.
Place the pastry on the prepared baking sheet and brush the top with more beaten egg.
Sprinkle sliced almonds on top of each pastry for added crunch and flavor. (option)
Bake in the preheated oven for 15 to 18 minutes or until pastry is golden brown and puffed.
allow mango cream cheese Let the danish cool slightly before eating. Please enjoy warm or at room temperature.
mango parfait
“This mango parfait is a simple yet luxurious dessert perfect for a hot day. It’s also special to me because my grandmother used to make it with mangoes, strawberries, and gems. They kept us entertained by making us look for things to eat while eating fruits,” said Ishijot Suri, Executive Chef, SJI Hospitality and Foods Private Limited.
material
Mango (peeled and diced) – 100 g
300g fresh cream
Powdered sugar – 50 grams
Vanilla extract – 5ml
Strawberries (sliced) – 100 grams
Kiwi (peeled and diced) – 50 g
Crushed graham crackers or granola for layering – 5
Method
Place the cream in a bowl and whisk until soft peaks form.
Gradually add the powdered sugar and vanilla extract to the whipped cream and beat until stiff peaks form. Be careful not to whisk too much.
Start stacking the parfait in glasses or jars. First, layer the diced mango on the bottom.
Next, layer the whipped cream on top of the mango.
Repeat with diced strawberries, kiwi, and whipped cream until the glass is almost full, alternating layers of fruit and cream.
Sprinkle crushed graham crackers or granola between the layers for added texture.
Finally, drizzle with whipped cream and garnish with a few diced mangoes, strawberries, and kiwi.
Chill the parfait in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Serve chilled for a refreshing summer dessert.
chocolate mango pie
This recipe, by Chef Savita of Lexicon Institute of Hotel Management, typically has a base of buttery, flaky puff pastry, topped with a layer of luscious chocolate ganache or pudding.
material
for base
Flour – 120 grams
Almond meal – 30g
Chilled butter – 85 gm
Powdered sugar – 15 grams
ice cold water as needed
For filling
Dark chocolate – 200g
Fresh cream 100ml
Alphonso Mango – 2 pieces
For topping
Fresh cream 150ml
Powdered sugar – 30g
Almond flakes (optional) – 1 tbsp
Method
To prepare the base, sift the flour, add powdered sugar, almond meal and chilled butter.
Cut the butter into small pieces until it resembles breadcrumbs.
Add cold water and bring the dough together. Please do not knead.
Wrap this dough in plastic wrap and refrigerate until cool.
Roll out the dough to an even thickness and place it in a pie plate. Trim any excess dough and prick the dough with a fork. Bake in a preheated oven at 175℃ for 20-25 minutes.
Put the cream in a saucepan and bring to a boil, then add the chopped chocolate. Mix well. Cool completely.
Whip the cream with powdered sugar.
Pipe this ganache as a base.
Spread whipped cream on the ganache.
Arrange the mango slices for garnish, sprinkle with almond flakes and serve chilled.
Also Read: Mango Curd Rice? Chef shares 6 unique recipes for delicious dishes you can make with mangoes this summer
