Source :NEWS18 NEWS
Last Updated:May 21, 2025, 11:39 IST
From a Kerala-style curry to elegant desserts, these mango-infused recipes capture the essence of summer on a plate.
Whether you crave nostalgic regional flavours or refined dessert creations, these recipes are perfect for festive gatherings or leisurely indulgence
Celebrate the vibrant sweetness of mango season with three irresistible recipes that showcase the fruit’s tropical charm in both savoury and sweet forms. From the tangy, spiced comfort of Mambazha Pulissery, a traditional Kerala mango curry, to the elegant Mango Almond Custard Tart with its creamy filling and delicate mango rosettes, and the rich, indulgent Mango Cheesecake topped with a refreshing compote—these dishes are a tribute to summer’s golden bounty. Whether you crave nostalgic regional flavours or refined dessert creations, these recipes are perfect for festive gatherings or leisurely indulgence. Bring the sunshine to your table, one mango at a time. Chef Vineeth Jayan, Executive Chef, The Den Bengaluru shares 3 recipes for the season:
Mambazha Pulissery (Kerala-Style Mango Curry)
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Serves: 4
This traditional Kerala dish balances the sweet tang of ripe mangoes with the creaminess of yoghurt and coconut, enriched by a classic South Indian tempering.
Ingredients:
300 gm ripe mangoes (Totapuri, Ratnagiri, or Kilichundan varieties work well)
200 gm yoghurt, whisked
100 gm coconut milk (optional, for richness)
50 gm fresh coconut paste
5 gm cumin seeds
5 gm mustard seeds
2 gm fenugreek seeds
2 gm dry red chilli
3 gm turmeric powder
10 gm curry leaves
10 gm coconut oil
Salt, to taste
Method:
Heat coconut oil in a heavy-bottomed pan or earthenware pot. Add mustard seeds and let them splutter. Add cumin seeds, dry red chillies, fenugreek seeds, and curry leaves, allowing the spices to release their aroma. Add the diced mangoes and sauté gently until they soften. Lower the heat and stir in the whisked yoghurt, coconut milk, coconut paste, turmeric, and salt. Add a little hot water to adjust the consistency if needed. Bring to a gentle boil, then simmer until the mangoes are fully tender and the curry has thickened. Garnish with fresh curry leaves and serve hot with steamed rice or soft chapatis.
Mango Almond Custard Tart
A tropical twist on a classic tart, this dessert features a buttery lime-scented tart shell filled with a light almond milk custard folded with mango purée, topped with fresh mango rosettes and microgreens.
For the tart base:
280 gm refined flour
2 gm salt
150 gm butter
100 gm castor sugar
50 ml milk
Zest of 1 lime
Cream the butter and sugar lightly, then mix in the flour, salt, and lime zest. Gradually add the milk and knead gently into a dough. Chill for 30–40 minutes. Roll the dough and line a tart tin. Bake at 170°C for 20–25 minutes until lightly golden. Cool completely.
For the mango almond custard filling:
100 ml almond milk
15 gm custard powder
20 gm castor sugar
150 gm whipping cream
50 gm fresh mango purée
Boil almond milk with custard powder and sugar. Let the mixture cool. Separately, whip the cream to soft peaks. Mix mango purée into the cooled custard, then gently fold into the whipped cream.
Assembly:
Pour the custard filling into the cooled tart shell. Refrigerate for 15–20 minutes until set. Thinly slice two ripe mangoes and arrange into rosettes over the tart. Garnish with fresh microgreens and serve chilled.
Mango Cheesecake
Serves: 4
This indulgent mango cheesecake blends rich cream cheese with mango purée and a buttery biscuit crust, topped with a fresh mango-lime compote.
For the crust:
300 gm graham cracker or Marie Gold biscuit crumbs
100 gm melted butter
Mix the biscuit crumbs and melted butter until well combined. Press firmly into a 9-inch springform pan. Bake at 165°C for 10 minutes and set aside to cool.
For the cheesecake filling:
400 gm cream cheese (Philadelphia or mascarpone, softened)
100 gm sugar
110 gm eggs (approx. 2 large eggs)
150 gm sour cream
5 gm vanilla extract
200 gm mango purée
Beat the cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in sour cream, vanilla, and mango purée until fully combined. Pour the batter over the crust and bake for 55–60 minutes at 165°C until the edges are set and the center is slightly jiggly. Cool completely.
For the topping:
200 gm diced fresh mango
20 gm sugar
10 gm lemon juice
Mix the diced mango with sugar and lemon juice. Spoon over the cooled cheesecake. Chill for at least 4 hours or overnight before slicing and serving.
- First Published:
May 21, 2025, 11:39 IST
SOURCE : NEWS 18
