Juicy Mango Tarts!

Mangoes mangoes everywhere…wondering what dessert to make? If you have already tried the mango mousse and mango cheesecake from my recipes, it’s now time to try the mango tarts. These no hassle tarts are good to indulge in at any time of the day, especially with your evening tea or coffee!

For fresh, crispy tart base, follow the sweet paste recipe from here

For the filling, you need these ingredients

Custard powder – 4 teaspoons (heaped)

Milk – 2 cups

Caster Sugar – 40 gms

Mango pulp – ½ mango

Sliced mangoes – 2

Step 1

Heat the milk and sugar in a vessel and stir until the sugar dissolves completely.

Step 2

In a bowl take a small part of the milk and mix it with the custard powder (not on the stove) until it dissolves completely and is free of lumps. Now add this custard mix to the remaining milk and sugar mix

Step 3

Mix until the custard reaches a semi solid stage. At this point, add the mango pulp and mix for some more time at a low flame.

Step 4

Take the custard mix off the stove and let it cool. Refrigerate it for 2 hours before piping it into the tarts

Step 5

Top it with freshly cut mango pieces.

Your awesome summer dessert is ready 🙂

Mangoes+cheesecake = complete happiness!

One of the reasons I love cheesecakes is because you can do so much with them! You can pretty much make a cheesecake with every possible fruit. Now that its mango season, why not try a mango cheesecake? Imagine biting into the creamy goodness of a cheesecake  with the natural sweetness of fresh alphansos? Imagine no more, get baking with this simple recipe 🙂

Ingredients

2 large Alphanso mangoes

1 packet  of digestive biscuits

400 gms cream cheese

40 gms unsalted butter

Caster or granulated sugar (to taste, but approximately 75 gms)

Step 1

Crush the digestive biscuits well and mix it with unsalted butter. Ensure its mixed well and layer it in the baking tray. 1/3^rd of your baking tray should be covered. Put the baking tray in the fridge for atleast half an hour for the biscuit mix to set.

Crushed biscuits mixed with butter set in the baking tray

Step 2

In a bowl mix the cream cheese, sugar and one mango. Ensure this is mixed well and the mangoes have blended into the cream cheese mix.

Step 3

Pour the cream cheese mix on the biscuit layer and bake it in the oven at 180 degree for 15 mins.

Its set to go into the fridge

Step 4

Once you pull the cheesecake out, let it cool and then let it set in the fridge for atleast 8 hours.

Step 5

Once it’s out of the fridge, top it with fresh mangoes..in whichever shape and size you like 🙂

It’s really that simple! Your mango cheesecake is ready!

Mango Mousse Delight!

Summers are almost here and so is the best part of summers – juicy, yummy mangoes! During my visit to the supermarket I couldn’t keep my eyes off fresh alphanso mangoes. I quickly picked up 2 and knew what I was going to do with them – make this summer’s first mango mousse.

Mango season doesn’t last too long so it’s important to make the most of it and make as many desserts as you can with this delicious fruit.

Get started with the mango mousse because it is one of the easiest mango based desserts to make.

Ingredients (Makes approximately 20 small cups)

2 mangoes

500 ML fresh cream

75 grams sugar (adjust sugar depending on sweetness of the mango)

1 large egg

1 teaspoon gelatin (optional, read pointer below if you are not using Gelatin)

Step 1

Use 300 ML of fresh cream and whisk it with an electric mixer for atleast 15-20 mins until its thick and whipped. Ensure you take  a break after 10 mins because most hand electric mixers should not be used for more than 10 mins at a stretch. If you are lazy to make whipped cream at home, you can buy whipped cream straight from the super market too.

Bring the cream to this consistency when whipping it

Step 2

Cut one mango and mix it in a bowl with the remaining 200 ml of cream and mix well.

Cream and mango mix

Step 3

In a bowl mix one egg with 75 grams of sugar with an electric mixer until light and fluffy.

Beat until eggs are white and fluffy

Step 4

Mix the whipped cream, fresh cream and mango mix with the eggs and sugar with a spatula.

All ingredients mixed together

Step 5

This is when the gelatin goes in so it is important to get this step right. Take water which is almost 3 times the quantity of the gelatin and boil it. Mix the hot water in the gelatin and stir fast to get a smooth mix of liquid consistency. Pour it in the mix.

Step 6

Set the mixture in smaller cups and refrigerate for atleast 4-5 hours.

You can use a lot of innovative ways to decorate your mango mousse. I chose to place a dollop of whipped cream and a piece of mango on top and it was perfect:)

Ensure you serve the mousse straight out of the fridge, nice and cold!

Chilled Mango Mousse

*You can replace Gelatin with Agar Agar. If you do not want to use either, ensure  your whipped cream is thick and you refrigerate the mousse for atleast 8 hours.

Photo Courtesy: Manu Prasad