Top 5 Mango Desserts To Relish This Summer
Have you shopped for mangoes yet? They have arrived and how! Ranging from sweet to tangy, raw to ripe, pulpy to firm, yellow to green; all possible varieties have now come to the markets. So if you are done pickling them, adding them to curries, blending them into chutneys and Aam Panna glasses; then it’s time to take a step ahead and try some delectable Mango desserts.
According to me the only good thing about summers is Mangoes, and what better a way to beat the heat than using these juicy, lip smacking beauties to make some cool and comforting desserts!
Listed below are 5 fancy but super simple, quick fix, luscious Mango desserts recipes that can easily become your everyday desserts. These will please any palate and every member of your family; right from toddlers to oldies.
India has endless variety of mangoes and almost all are suitable to prepare luscious desserts. However, nothing beats the King of Mangoes, Alphonso in taste and texture, so as far as possible use Alphonso to prepare mango based desserts for that added royal touch. Otherwise varieties like, Kesar, Lalbaugh are my next favourite to use in desserts.
A sorbet is a frozen dessert similar to ice-creams, minus any dairy product. To make a sorbet, all you need to do is blend mangoes into a smooth puree with some sugar. Add few drops of lemon juice to it and adjust the sugar content accordingly. Pour the sorbet base into a shallow glass container and freeze for 8 to 10 hours. Every hour, for the first 5 hours of freezing, churn / blend the mixture to prevent ice crystal formation. Once set, the Mango sorbet is ready to serve. If making for an adult party, one can also add white spirits like Vodka, Gin or Tequila to your sorbet for a better texture and of course, for an added kick!
Mango Panna Cotta
Panna Cotta is an Italian cream based moulded dessert. To prepare Mango Panna Cotta, heat 200ml of Amul cream, add 3 tablespoon of soaked gelatine and melt it. Add about 1/4th cup of mango puree to cooled cream and gelatine mixture, add powdered sugar to taste. Pour this entire mixture into moulds or serving bowls; refrigerate for 1 to 2 hours and serve when set. For a detailed description of how to make Panna Cotta, check here.
Kulfi the most famous and the most loved Indian frozen dessert can definitely be prepared without much toiling around near the gas range. This is a quick blend recipe, made with just 3 ingredients. To make Mango Kulfi, blend together equal quantities of condensed milk, mango pieces and cream into a smooth mixture. Flavours like cardamom (elaichi), coconut, saffron (kesar) can be added to the mix before pouring in moulds and freezing. Kulfi should ideally freeze in about 8 to 10 hours during day time. Demould and serve on a bed of boiled vermicelli topped with chopped mango.
Fool is a classic English dessert that is made using fruit purees. To make a Mango fool, all you need to do is prepare custard (using the ready custard mix), cool it, mix in mango puree and lightly fold in whipped cream. Set the mixture in serving bowls and refrigerate for a few hours to chill before serving. You can also throw in mango bits to give a chunky texture to the dessert.
Parfait is a layered, built up dessert served in a tall serving glass. It’s one of the most exotic yet simple desserts to make. Take a tall glass, start with layering crushed Marie biscuits, next layer chopped mango pieces, then whipped plain yoghurt. Repeat the layers, at least twice. There is no hard and fast rule in building up a Parfait; one can use nuts, chocolate, combination of fruits, whipped cream and many other flavours. I often use Mango shirkhand or Aamras in my parfaits, just remember to chill the Parfait well before serving it with a long spoon.
So ladies, you must have now realised that whipping up a delectable Mango dessert is no big deal. Go ahead and make these a part of your daily diet while the supplies of these delicious Mangoes still last!
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