Delicious mango-based recipes

When summers are here, can mango mania be far behind?
 A veritable army of gourmet chefs in the city of self-professed mango-philes conjure up yummilicious recipes to beat the sweltering heat 

Mango Mousse 
 

Chef: Vikas Verma 

Hotel: Capitol Residency 

Serves: 1 

Ingredients 

Mango: 300 gm 

Icing sugar: 100 gm 

Milk creme: 150 gm 

Milk: 100 ml 

Eggs: 2 

Gelatin: 10-15 gm 

Method of preparation 

-Take the eggs and separate egg whites from the yolk. Take half the quantity of icing sugar, egg yolk and milk and mix the entire content to form a smooth paste. 

-Put the mixture to steam in a double boiler. Stir it continuously. When the mixture starts sticking to the wooden spoon, bring it out of the flame. Cool the mixture in room temperature. Take gelatin in a bowl, soak it in water and place it in a microwave to melt. Mix the diluted gelatin in the above prepared egg custard, add fresh creme and mango pulp. Refrigerate for 10 mins. Mix the whipped egg white to the refrigerated content and allow it to settle down. Then place it again in the refrigerator for 45 mins. Garnish it with diced mango and mint. 

Mango rice pudding 
 
Chef: Vikas Verma 

Hotel: Capitol Residency 

Serves: 4 

Ingredients 

Rice: 50 gm 

Mango: 300 gm 

Coconut milk: 100 ml 

Method of preparation 

-Cook the mixture of rice and coconut milk in a vessel until the rice becomes soft. Add sugar to taste. Take a martini glass, put some chopped mango and spread a layer of cooked rice and coconut milk over it. On top of it, make a layer of mango pulp and spread the coconut mixture again. Finally top it with chopped mango and garnish it with caramel. 

Mango walnut mousse 
 
Chef: Mrinal 

Hotel: Capitol Hill 

Serves: 1 

Ingredients 

Milk cream: 100 ml 

Dilute gelatine:10 ml 

Walnut: 25 gm 

Rich cream: 60 ml 

Fresh ripe mango: 50 gm 

Mango pulp: 50 ml 

Cheese: 25 gm 

Chocolate sauce or flakes: 10 gm 

Method of preparation 

First mix the cream and add chopped walnut and diluted gelatin. Put the mixture in a martini glass or any other serving container and keep it in a refrigerator for 15 mins. Again take milk cream, mango pulp, cheese, chopped mango and diluted gelatin. Now put this mango mixture on top of the already made walnut mousse. Refrigerate it to set and finally garnish with mango and chocolate. 

  TNN | Apr 21, 2012, 02.09PM IST 
-Compiled by Renu Singh: