It is mango season in full swing and that means your plate got a delicious twist courtesy the king of fruits.
Summer and mangoes are a match made in heaven and mangoes hold a special place in the hearts of every Indian. A versatile fruit, it can be incorporated in dishes both in ripe and raw form and the fruit makes delectable dishes both sweet and savoury. Not limited to dishes, they are used in preparing Beverages too – Aam Panna, Mango Lassi, Mango Mastani & the list is endless.
Here are some dishes for you to try.
Fresh Mango and Cream Cake
(courtesy Pallavii Gupta, Founder, The Kind Roastery & Brewroom, Bengaluru)
“The Fresh Mango and Cream Cake is a summer delight that perfectly balances sweetness and freshness. Made with fluffy vanilla sponge, layers of velvety whipped cream, and juicy Alphonso mango chunks, every bite is light, luscious, and indulgent. Mango, also known as the king of fruits, adds a naturally rich, tropical sweetness and vibrant color that elevates both flavor and visual appeal. It is a seasonal treat that tastes just like sunshine on a plate, ideal for mango lovers and perfect for any celebration.”
Ingredients
For mango sponge
- 2 cups Plain Flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup vegetable oil
- 1 cup caster sugar
- 1 cup mango puree
- 1 tsp of vanilla extract
- ¼ of cup milk
For Frosting
- 1 cup cream cheese
- 1 Cup whole milk whipped cream
- ½ cup butter
- 1 tsp vanilla extract
- ¼ tsp cardamom powder
- 1+ ½ cup icing sugar
- Fresh ripe mango
Method
- The oven should be preheated at 180 degrees Celsius. Line two 8-inch round cake pans with parchment paper.
- Mix the flour, baking soda, and baking powder in a bowl and put aside.
- Whisk together the oil and sugar until they are thoroughly blended and pale.
- In a blender, puree some chopped mangoes and add the mango puree to the sugar oil mixture.
- Add the vanilla extract and milk.
- Gently fold in the flour and stir until the batter is thoroughly mixed and free of big pockets of flour. Avoid overmixing at this point.
- Pour the batter to the prepared cake pan.
- Bake for 30-35 minutes at 180 degrees Celsius, or until a skewer inserted in the center comes out clean.
- Make your frosting by combining cream cheese, butter, whipped cream, cardamom, and vanilla while the cake bakes. Gradually add the icing sugar in small amounts and beat until thoroughly combined.
- Once the cakes have cooled, put them together by icing them and adding fresh mango slices as decorations.
Mango & Avocado Summer Toastie
(courtesy Abhinav Singh, Executive Pastry Chef, Shangri-La Bengaluru)
“Combining the creamy richness of peanut butter with the zesty brightness of raw mango and the crunch of pumpkin seeds, this seasonal savoury toast is as stunning to look at as it is to taste. The addition of creamy avocado, tangy feta, and jewel-like pomegranate seeds elevates the dish into a refreshing bite of summer on a plate. Perfect as a brunch starter or a light gourmet snack.”
Ingredients
- 2 slices sourdough bread, toasted
- 2 tbsp creamy peanut butter
- ½ ripe avocado, mashed into a smooth paste
- ½ sweet raw mango (preferably Dussehri, Himsagar, or Alphonso), peeled, deseeded, and finely chopped
- 1 tbsp roasted pumpkin seeds
- 4–6 small cubes of feta cheese
- 1 tbsp pomegranate seeds
- A pinch of black salt and black pepper powder
- A pinch of amchur (dry mango) powder
- A pinch of paprika or smoked paprika (for heat and colour)
- Some coriander for garnish.
Method
- Toast the sourdough slices until golden and crisp. Add a little butter.
- Spread a layer of creamy peanut butter over each slice.
- Gently spread mashed avocado with some lime juice, salt and pepper over the peanut butter, leaving some texture.
- Top with finely chopped raw mango, ensuring a balanced spread.
- Sprinkle roasted pumpkin seeds across the surface.
- Add feta cubes and pomegranate seeds for bursts of flavour and colour.
- Lightly dust with black salt, amchur powder, and paprika for a tangy, smoky kick.
- Serve immediately, garnished with a sprig of microgreens or mint and coriander leaves if desired.
Amrakhand (Mango Shrikhand)
(courtesy Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultancy and Founder, Rukma Enterprise)
“This lip-smacking Indian dessert is prepared with Sun-Kissed Alphonso Mangoes and Hung Curds, powdered sugar, is mildly flavoured with green cardamom powder, laced with saffron, garnished with slivered pistachio nuts, cubed mangoes and dried, and edible rose petals. It is immensely popular in Maharashtrian and Gujarati homes and is also a kid friendly recipe.”
Ingredients
- Hung Curds 2½ cups
- Alphonso Mango pulp or pulp of any mango of a sweeter variety which is fleshy and juicy, fresh 1½ cup
- Powdered Sugar, sifted ½ cup
- Green Cardamom Powder ½ tsp.
- Buchanania lanzan seeds blanched 4 tsp. (optional)
For the flavouring
- Green Cardamom Powder ¼ tsp.
For the Lacing
- Saffron strands, a pinch
For the Garnishing
- Pistachio nuts, slivered, 2 tsp.
- Buchanania lanzan seeds, blanched 2 tsp. (optional)
- Dried and edible rose petals as desired
Method
- Add hung curds in a large glass bowl and whisk to remove any lumps.
- Add sugar and whisk it until smooth. Ensure that you do not over-whisk.
- I suggest pureeing the mango pulp. Now add in the mango puree, buchanania lanzan seeds, and green cardamom powder, and mix until well combined.
- Transfer it into serving bowls and place it cling-wrapped in the refrigerator for at least one hour.
- Serve cold, laced with saffron strands, garnished with slivered pistachio nuts and edible dried rose petals.
Chef Tips
- If the Amrakhand is too thick, you may add 2 tbsp. of cold milk and mix.
- You may add a pinch of grated nutmeg, if desired.
