Mango Mania : 4 Must-Try Summer Treats

1. For Cheesecake mix

- Philadelphia cheese – 400 gm

- Fresh cream – 80 gm

- Icing /powdered sugar – 100 gm

- Mango pulp – 100 gm

- White chocolate - 60 gm

- Corn flour – 36 gm

- Lemon zest – 1 no

- Salt – Pinch

2. For the Crumble base

- Butter unsalted – 50 gm

- Castor sugar – 50 gm

- Almond flour – 30 gm

- Refined flour – 30 gm

- Almond Flakes – 20 gm

Method:

For crumble mix all the mentioned ingredients till sandy texture, and then bake at 170c for 12-15 mins, mixing at regular intervals.For cheesecake, mix Cream together with cheese and sugar. Add eggs one by one and keep scraping off the mix from the sides. Add the fresh cream, Corn flour, salt, Mango pulp, and lemon zest. Finally, add the melted chocolate and mix well.

ASSEMBLY:

Add baked crumble in a ring/cake tin lined with silver foil. And then flatten with a spatula. Then add the cheesecake mix on top and bake over a water bath at 150c for 40-50 mins. Garnish with fresh Mango cubes and cream chantilly.

2. M.W.A (Mangoes with Attitude) For 2 persons. (Always better to share) -Recipe by Beverage Manager of Four Seasons Hotel Mumbai - Alexandre Renoue.

Ingredients:

- 120g Mango chunks (freshly cut then frozen)

- 80 of your favourite Tequila or Agave spirit

- 50 Lime juice

- 5ml of Brandy or orange liqueur

- 4g of Bird's eye chili

- 20 ml of Sugar Syrup

Method:

- Blend all the ingredients together and serve it over ice.

ASSEMBLY:

Prepare an Old Fashioned glass with a red chili and salt rim.

3. White Chocolate Kaccha Aam Cake - Recipe by Chef Victor Choudhary, Executive Pastry Chef from The Ritz- Carlton, Bangalore.

Ingredients:

For Almond Dacquoise:

- Flour - 15 gm

- Sugar - 40 gm

- Icing Sugar - 64 gm

- Egg White - 90 gm

- Almond Powder - 80 gm

For White Chocolate mousse:

- White Chocolate - 250gm

- Milk - 65 gm

- cream - 250 gm

- Gelatin - 3 gm

For Raw Mango Jelly:

- Gelatin - 4 gm

- Raw mango puree - 125 gm

- Sugar - 20gm

Method:

Mango jelly:

Start the recipe with mango jelly, and bloom the gelatin sheet in ice water. heat half of the raw mango puree along with sugar and once it starts to boil, remove from heat and add gelatin along with the remaining mango puree. Set in 20cm dia ring. Put it in the freeze until it becomes frozen.

Almond Dacquoise:

Sift flour, icing sugar, and almond powder together and keep it in a bowl. whip the egg white along with the castor sugar until you get soft peak meringue. fold all the dry ingredients slowly into the meringue. spread the batter on a flat tray with a silicon mat. Bake at 180 for 12 to 15 minutes. Store in a chiller. Cut three rounds of 20cm dia disc.

White chocolate mousse-

Boil milk, remove from fire, and add gelatin into it. pour the milk on the melted white chocolate and make ganache. Lastly, fold the ganache with soft peak cream.

Assembly:

Take a 22cm diameter ring, cover one side with cling film, and keep it on a cake base. Pour halfway the white chocolate mousse then place an almond sponge disk and then the frozen raw mango jelly. put a little mousse mix on top of it and then place the second sponge disc. Fill the round ring up to the rim with mousse and then place the last sponge. Place the mousse cake in the freezer until it gets frozen.

Demould the cake and garnish it with lots of fresh ripe mangoes and raw mango jelly.

 -  Flour 15 gm

- Sugar - 40 gm

- Icing Sugar - 64 gm

- Egg White - 90 gm

- Almond Powder - 80 gm

For Yoghurt Mousse:

- Yoghurt - 250 gm

- Water - 10 gm

- Sugar - 35 gm

- Egg White - 35 gm

- Gelatin - 8 gm

- Whipped Cream - 200 ml

For Mango Jelly:

- Gelatin - 4 gm

- Mango Puree - 125 gm

- Sugar - 20 gm

- Chopped fresh mango - 50 gm

- Fresh Mango - 300 gm

Method:

Mango jelly -

Start the recipe with mango jelly, bloom the gelatin sheet in ice water. heat half of the mango puree along with sugar and once it starts to boil, remove from heat and add gelatin along with the remaining mango puree and chopped mango. Set in 20cm dia ring. put it in the freeze until it becomes frozen.

Almond Dacquoise-

Sieve flour, icing sugar, and almond powder together and keep it in a bowl. whip the egg white along with the castor sugar until you get soft peak meringue. fold all the dry ingredients slowly into the meringue. spread the batter on a flat tray with a silicon mat. bake at 180 for 12 to 15 minutes. store in a chiller. cut three rounds of 20cm dia disc.

Yogurt mousse-

Bloom the gelatin sheets in chilled water, and make Italian meringue with egg white and sugar syrup. fold the yogurt and Italian meringue together, take a small part and warm it up the yogurt mixture, melt the gelatin, and fold with a warm yogurt mixture. last fold the gelatin mix with the rest of the yoghurt mix and last fold soft peak cream.

Assembly:

Take a 22cm diameter ring, cover one side with cling film, and keep it on a cake base. Pour halfway the yoghurt mousse then place an almond sponge disk and then the frozen mango jelly. put a little mousse mix on top of it and then place a second sponge disc. fill the round ring up to rim and then place the last sponge. place the mousse cake in the freezer until it gets frozen. Demould the cake and garnish with lots of fresh mangoes.

4. Mango Lassi Cake - Recipe by Chef Victor Choudhary, Executive Pastry Chef from The Ritz- Carlton, Bangalore.

Ingredients:

For Almond Dacquoise:

- Flour - 15 gm

- Sugar - 40 gm

- Icing Sugar - 64 gm

- Egg White - 90 gm

- Almond Powder - 80 gm

For Yoghurt Mousse:

- Yoghurt - 250 gm

- Water - 10 gm

- Sugar - 35 gm

- Egg White - 35 gm

- Gelatin - 8 gm

- Whipped Cream - 200 ml

For Mango Jelly:

- Gelatin - 4 gm

- Mango Puree - 125 gm

- Sugar - 20 gm

- Chopped fresh mango - 50 gm

- Fresh Mango - 300 gm

Method:

Mango jelly -

Start the recipe with mango jelly, bloom the gelatin sheet in ice water. heat half of the mango puree along with sugar and once it starts to boil, remove from heat and add gelatin along with the remaining mango puree and chopped mango. Set in 20cm dia ring. put it in the freeze until it becomes frozen.

Almond Dacquoise-

Sieve flour, icing sugar, and almond powder together and keep it in a bowl. whip the egg white along with the castor sugar until you get soft peak meringue. fold all the dry ingredients slowly into the meringue. spread the batter on a flat tray with a silicon mat. bake at 180 for 12 to 15 minutes. store in a chiller. cut three rounds of 20cm dia disc.

Yogurt mousse-

Bloom the gelatin sheets in chilled water, and make Italian meringue with egg white and sugar syrup. fold the yogurt and Italian meringue together, take a small part and warm it up the yogurt mixture, melt the gelatin, and fold with a warm yogurt mixture. last fold the gelatin mix with the rest of the yoghurt mix and last fold soft peak cream.

Assembly:

Take a 22cm diameter ring, cover one side with cling film, and keep it on a cake base. Pour halfway the yoghurt mousse then place an almond sponge disk and then the frozen mango jelly. put a little mousse mix on top of it and then place a second sponge disc. fill the round ring up to rim and then place the last sponge. place the mousse cake in the freezer until it gets frozen. Demould the cake and garnish with lots of fresh mangoes.