From cheesecake to kadhi: Try these five mango recipes this summer

Chef Amit Sharma at Poetry by Love and Cheesecake says you can easily make the Mango Pistachio Kunafa Cheesecake. Photo Courtesy: Special Arrangement

As the Indian summer reaches its peak, there's one fruit that dominates menus across the country with its sweetness - the mango. A versatile ingredient across sweet as well as savoury dishes and beverages, mango is more than just a fruit, it's a taste of nostalgia.

If you are a fan of mango and love to experiment in the kitchen, we've curated some interesting mango-focussed recipes for you. From comforting traditional desserts that evoke childhood memories to innovative modern concoctions that tantalise the palate, Indian chefs across India have shared some of their favourite creations.

Mango Pistachio Kunafa Cheesecake
The Middle Eastern-inspired dessert brings together the rich creaminess of classic cheesecake, and the crunch of golden kunafa pastry. "This dessert is a celebration of contrasts crisp kunafa, creamy cheesecake, the richness of pistachio, and the brightness of fresh mango. It's summer on a plate," poses chef Amit Sharma, head chef at Poetry by Love and Cheesecake.

Ingredients:

For the Kunafa base:
Kunafa or pistachio sponge 1 no
(shredded phyllo)
Melted butter 2 tbsp
Sugar 1 tbsp
For the cheesecake filling
Mascarpone cheese (room temperature) 250 gm
Fresh mango puree 1/2 cup
Condensed milk 1/4 cup
Vanilla extract 1/2 tsp
Lemon juice 1 tsp
Whipped cream 1/2 cup soft peaks

For garnish:
Diced fresh mango ½ cup
Crushed pistachios 2 tbsp
Mint leaves (optional) a few
Mango puree or honey (optional) a drizzle

Method:

Prepare the Kunafa base
1. Toss the shredded Kunafa pastry with melted butter and sugar until well coated.
2. Press the mixture firmly into the base of a springform pan or dessert glasses to form a crunchy layer.
3. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 10-12 minutes until golden brown. Let it cool.

Make the cheesecake filling
1. In a mixing bowl, beat the Mascarpone cheese until smooth and fluffy.
2. Add mango purée, condensed milk, vanilla extract, and lemon juice. Mix until fully combined.
3. Fold in the whipped cream gently to keep the mixture light and airy.

Assemble the cheesecake
1. Pour the filling over the cooled Kunafa base and level the top.
2. Refrigerate for at least 4 to 6 hours, or until set.

Garnish and serve
1. Just before serving, top with fresh mango cubes, crushed pistachios, and a light drizzle of mango purée or honey. Add mint for a fresh finish.

Mango Tiramisu
An Italian classic that gets a novel twist, the mango tiramisu is a layered indulgence. "This is the perfect recipe to utilise the fresh seasonal mangoes in your kitchen. This tropical take on the classic tiramisu, is as delicious as it is refreshing," shares Ganesh Dumbare, head pastry chef, Novotel Mumbai, Juhu Beach.

Ingredients:

For the lady fingers:
Hot water 250 ml
Instant coffee 10 gm
Lady fingers 20 no
For the mango sauce
Fresh mango 900 gm
Granulated sugar 100 gm
Water 50 ml
Lemon juice 10 ml
For the mascarpone mixture
Mascarpone cream cheese 350 gm
Whipping cream 260 gm
Icing sugar 70 gm

Method:
1. In a mug, mix coffee with hot water and let it cool down completely.
2. Meanwhile place diced mango in a saucepan add sugar and water and simmer on low-medium heat for about 4 minutes. Turn off the heat.
3. Transfer this into a bowl, add juice from half a lemon and mash the mango with a fork.
4. Give everything a stir and let it cool down.
5. Gel a loaf tin and line it with aluminum foil. Pour the coffee into a shallow bowl or plate and quickly dip each ladyfinger in it.
6. Cover the whole bottom of the tin with ladyfingers spread over about a third of the mascarpone mixture.
7. Top this with half of the chilled mango sauce.
8. Repeat the whole process until you use up everything you should have 3 layers of ladyfingers,3 layers of mango sauce and 2 layers of mascarpone mixture.
9. When done, chill the tiramisu in the fridge, for at least 2 hours. Dust the top with cocoa powder right before serving.
10. If you have fresh mango, use them to garnish the top this dessert is best served chilled.

Pinoy Mango Oreo Dessert
If you are looking to ship up a simple dessert that celebrates the sweetness of mango, look no further and make the Pinoy Mango Oreo Dessert. "It's not fancy - but that's the beauty of it. It's quick, it's creamy, and it brings people together. You don't need a special occasion to make it, but somehow, it always makes the moment feel special," shares Santosh Kumar, senior sous chef at The Orchid Hotel in Shimla.

Ingredients:
Condensed milk 1 can
Oreo crackers (crushed) 1 pack
Whipped cream 2 cups
Ripe mangoes (sliced) 3 no

Method:
1. In a bowl, mix the condensed milk and whipped cream until well combined.
2. n a rectangular or square container, layer the crushed Oreo crackers (or graham crackers) evenly at the bottom.
3. Pour a layer of the cream mixture over the crackers and spread evenly.
4. Add a layer of sliced mangoes on top of the cream.
5. Repeat the layers of crackers, cream, and mangoes until the container is full or ingredients are used up.
6. Cover and chill in the refrigerator for at least 30 minutes to set. Serve chilled.

Konkani Raw Mango Kadhi
Mangoes - be it raw or ripe, hold a special place in the coastal Konkani cuisine. The tanginess and sweetness of this fruit takes centre stage is various curries, pickles, and even beverages. Pramod Paswan, senior chef de partie at Eco Beach Resort, Murud elaborates on this comforting dish, saying, "This dish is a beautiful celebration of seasonal flavors - tangy raw mango meets the nutty warmth of besan, tempered with traditional Indian spices."

Ingredients:
Mango puree fresh 1 cup
Chickpea flour 2 tbsp
Water 3 cups
Cooking oil 1 tbsp
Ghee 1 tbsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Dry red chilies deseeded and broken into pieces 2 large
Green chilies, slit into two 2 nos
Turmeric powder 1/2 tsp
Salt 1/2 tsp
White pepper 1/4 tsp
Coriander leaves chopped 1/4 cup

Method:
1. In a small bowl, chickpea flour, and mango puree. Add water to make sure you have no lumps.
2. In a sauce pan, over medium heat, add the vegetable oil and ghee.
3. When hot, add the mustard seeds and let them splutter. Then add the cumin seeds, chilies, and turmeric powder.
4. Add the raw mango mixture and season with salt and pepper.
5. Let it cook on medium heat until it comes to a boil. Then reduce the heat to low and cook for 10 minutes more. Taste and adjust seasoning. Garnish with fresh coriander leaves.

Golden Summer
If you've had your share of mango desserts, the Golden Summer is a drink that packs a punch. "The Golden Summer captures the essence of summer and seasonal mangos with a refined twist. It's an elegant cocktail that combines the lush sweetness of ripe mango with zesty citrus and the subtle complexity of gin," says Nasir Qureshi, executive chef at Donna Deli.

Ingredients:
Lime juice 15 ml
Mango puree 20 ml
Honey water 15 ml
Gin 60 ml
Ginger Ale to top up
Fresh mango slice for garnish

Method:
1. Take a cocktail shaker and add a few ice cubes.
2. Add lime juice, mango puree, honey water, gin to the shaker.
3. Shake the mixture well until the shaker feels chilled.
4. Pour the shaken cocktail through the strainer into a serving glass.
5. Top up the glass with ginger ale.
6. Garnish the drink with a fresh mango slice placed on the rim of the glass. Serve chilled.