Indulge in the king of fruits with sweet and savoury delights that showcase its magic

Slice, scoop or slur, however you enjoy it, mangoes never disappoint! Mango season is here, and it’s time to go all out! Whether you love them ripe and juicy or tangy and green, mangoes bring a burst of sunshine to every dish. Imagine biting into a creamy Mango Petit Gâteaux and Mango Cheese Cake. It’s the season to experiment, mix and indulge. So, grab those mangoes, get cooking and treat yourself to a feast that’s as vibrant and exciting as summer itself. After all, nothing screams happiness quite like a plate full of mango goodness!

Mango Petit Gâteaux

To create the Mango Petit Gateaux, start by boiling milk (180 ml) and butter (40 gm). In a separate bowl, mix sugar (45 gm) and egg yolk (22 gm). Gradually pour the hot milk mixture into the egg yolk mixture while stirring continuously, then return to the stove and cook until it thickens. Remove from heat and fold in mango purée (100 gm), followed by bloomed gelatin (3 gm). Cool the mixture over an ice bath before folding in whipped double cream (180 gm). Pour this mango mousse into a mould, filling it halfway, and insert a Raspberry Rose Jelly disc. Add a small amount of mousse just enough to act as glue, then place a White Chocolate Feuilletine disc on top. Pour the remaining mousse mixture and seal the gateaux with a Pistachio Pain de Gênes disc.

For the Raspberry Rose Insert, boil raspberry purée (200 ml) with sugar (70 gm), mix in rose water (10 ml) and bloomed gelatin (3 gm), then cool over an ice bath.

For the White Chocolate Feuilletine Insert, mix feuilletine crumbs (40 gm) and dried rose petals (5 gm) into tempered white chocolate (50 gm), roll thin, set, and cut.

For Pistachio Pain de Gênes, whisk eggs (3) and sugar (50 gm), fold in flour (50 gm) and pistachio paste (10 gm), pour into cups, and microwave for 2 minutes.

For Dark Chocolate Crémaux, whisk sugar (25 gm), egg yolk (75 gm), and whole egg (30 gm) in a bain-marie, fold in melted dark chocolate (90 gm) and bloomed gelatin (1.5 gm), blend in butter (28 gm), and blast chill.

Plate Mango Petit Gateaux with accompaniments, sable crumb and cherry coulis.

Mango Baked Cheesecake

Recipe by Chef Abhijeet Thakre, Executive Chef, Vivanta New Delhi Dwarka

To prepare this delicious Mango Baked Cheesecake, start by making the cheesecake mixture. In a mixer with a paddle attachment, combine cream cheese (400g), sugar (125g), and cornflour (12g), mixing until smooth and lump-free. Add fresh cream (125g) and mix slightly, then incorporate eggs (2) and a few drops of vanilla essence, blending until well combined. For the crust, mix ground graham crackers (100g) with melted butter (30g) in a separate bowl. Line a 10cm ring mould with tin foil and firmly press the graham cracker mixture into the base. Pour the cheesecake mixture over the prepared crust and bake at 190°C (375°F) for 45 minutes, or until set. Once baked, garnish with freshly grated mango pulp (100g) before serving. Enjoy this luscious, tropical delight!