Payasam made with mangos? Mumbai cooks offer their creative summertime dessert creations using fruit

This is the season when mangoes grow in great quantity. Although many types of raw mangoes have already begun to emerge in markets, it won’t be long before the beautiful golden ripe fruit is seen on the carts of fruit sellers in the city. While many people like eating mangoes raw, some like to add salt and chilli powder for a taste explosion that transports us back to our early years spent with our grandmothers, purchasing them from the stand outside our schools, or enjoying a traditional mango milkshake or juice.

Numerous individuals may experiment with a wide variety of fruit meals because to the fruit’s versatility. It’s interesting that they are savory as well as sweet. When pressed for time, some choose to just have a fruit salad with mangoes included, which instantly entices our taste receptors with their sweet and sour flavor. But if you adore mangoes, there are many different treats you can prepare with the fruit that will really make your summer wonderful.

Mid-day Online asked chefs in Mumbai to offer their best mango dessert recipes. These delectable dishes range from simple to complex, and they will definitely tempt you to try them this summer.

Dane Fernandes, executive chef at JW Marriott Mumbai Sahar, advises trying a mango mascarpone flouro if you’re looking for a more sophisticated dessert. Flaky filo pastry, rich and creamy Mascarpone cheese, whipped cream, and sweet mango puree make up this delectable dish. “I always look for ways to showcase the flavor and natural beauty of seasonal ingredients, and mangoes are no exception,” he says in his explanation. According to Fernandes, the Mango Mascarpone Filo Dish is the ideal illustration of how to transform an ordinary fruit into a dessert that steals the show. “You create a symphony of texture and taste by combining the sweet and juicy flesh of mangoes with the luxurious creaminess of mascarpone cheese and the delicate crispiness of filo pastry,” he continues.

Components:

Regarding the dough:
100 grams of flour
100 grams of milk powder
375 grams of water
100 grams of vinegar
15 grams of salt

Method: 1. Combine all the ingredients for the filling and store covered until needed.
2. Fill a stand mixer with a dough hook, add all the dough ingredients, and knead until the dough is extremely smooth.pane
3. After finishing, cover the dough with clingfilm and let it settle.
4. Separate the dough into two halves. Using a sheeter, sheet one piece of the dough to the thinnest setting, and then roll it out with a rolling pin until the sheeted dough is transparent.

Cream of almonds:

75 grams of butter
75 g of icing sugar, 50 g of egg
75 g of almond powder and 5 g of vanilla
25 grams of flour

1. Cream the butter and powdered sugar together until light.
2. Gradually add the egg and vanilla, whisking to mix well.
3. Stir in the flour mixture and almonds.
4. Cover and refrigerate.

Pastry Cream: 75 ml of milk
50 ml of Elle & Vire Cream
20 grams of caster sugar
Eight grams of refined sugar
Five grams of corn flour
40 grams of egg yolk
2.5 grams of vanilla essence
20 g of Elle & Vire Butter

Regarding Diplomat cream
45 grams of pastry cream
Elle & Vire 90-gram whipped cream
90 grams of Elle & Vire mascara

Step 1: Fold the pastry cream into the mascarpone cream.
2. Combine the pastry cream mixture with the whipped Elle & Vire cream.
3. Layer cakes with blueberry filling.

1. Divide the filo pattern into two equal pieces. Brush one portion with butter, then arrange the other half on top.
2. After cutting the filo into squares, cover the circular mold. Fill the filo with the almond cream after pressing and shaping the spherical mold.
3. Bake for 30 to 40 minutes at 200 degrees Celsius, or until rich golden brown.
4. Add fresh mango and diplomat cream as garnishes.

Chef Rahul Desai of Bloom Cafe in Bandra West’s Mango Smoothie Bowl
The trend of smoothie bowls is growing daily, so now is the perfect moment to include mangoes in your dish. To make the most of the fruit, Chef Rahul Desai of Bloom Café suggests mixing it into a smoothie bowl. He says, “Mangoes in India’s mango season encapsulate summertime in a single dish. Mangoes give every mouthful of this smoothie bowl dish a blast of tropical flavor. He suggests adding kiwis, pineapple, granola, fresh coconut shavings, or even chia seeds to top it off. Its vitamin, fiber, and antioxidant content make it an ideal dish for a post-workout meal or to start the day.

Ingredients: 100 grams of frozen mango puree
100g of frozen bananas
40 cc of oat milk yogurt (omit if veganizing) 30 grams
Slices of mango for garnish
blended seeds
Roasted almonds
Granola as a garnish

Technique:

In a blender, combine all the ingredients and process until extremely smooth.
2. To get a good, thick smoothie, make sure all the berries and bananas are frozen.
3. Transfer the mixture into a bowl and top with mango slices.
4. Toasted almonds and granola should be added for crunch and nutty flavor.

Chef Gopal Yadav of Golden Chimney Restaurant on Grant Road makes mango payasam.
Many may prefer not to alter their traditional payasam. Chef Gopal Yadav advises adding mangoes to the sweet dish if you’re one of those who would want to explore with it. It’s a must-try this summer with its flavorful preparation of mango and soft coconut.

Components:

Mango Rich cream, tender coconut
Milk worker Milk Ice

Technique:

1. After peeling the mango, mix it with five ice cubes and milk.
2. Refrigerate it for 30 minutes to let it cool.
3. Take it out of the fridge and mix with milk maid and heavy cream. Stir it well.
4. Add finely chopped mango and finely chopped soft coconut as garnish.

Sandip Dutta, executive sous chef at Bakstage Gourmet in Salt Lake City, Kolkata, created the Aam Kesaria Cheesecake.
Mango cheesecake is a great idea now that mangoes are in season in India. Chef Sandip Datta of Bakstage Gourmet recommends trying an Aam Kesaria cheesecake that’s perfect for summertime eating. He recommends utilizing any mango that is available for the baked cheesecake and mixing it with a delectable crumbly crust that has a creamy mango texture that is just enticing.

Components

Graham cracker crumbs (about two sleeves) for the crust 1/2 cup
1/4 teaspoon ground cardamom
sugar in granules half a cup
400 grams of butter

Filling: 500 grams of cream cheese at room temperature
1 1/4 cups granulated sugar, vanilla extract Two teaspoons
Warm milk with saffron to bring out the color 1/8 teaspoon
Large four-oz eggs
two huge fresh mangoes that have been canned and blended in a blender

Technique:

Regarding Crust:
1. Set oven temperature to 325°C.
2. Butter a 9-inch spring form pan very lightly and put it aside.
3. Combine the sugar, cardamom, and cracker crumbs in a medium-sized bowl.
4. Add the butter that has melted and mix to evenly moisten.
5. Firmly press the crumb mixture into the prepared pan’s bottom and 1 inch up its side.
6. Allow it cool for fifteen minutes.
7. Bake for approximately 10 minutes, or until the crust is firm.
8. Allow the crust to cool fully. As the crust cools, get the filling ready.

To Complete
1. For the water bath, bring a pot of water to a boil.
2. Using a spatula, scrape down the sides of the bowl, beat the cream cheese on medium until it becomes frothy.
3. Beat thoroughly after adding the sugar gradually.
4. Stir in the saffron and vanilla.
5. Beat in the eggs at a medium speed, one at a time, scraping down the sides of the bowl as you go.
6. Add the pureed mango and beat.
7. Cover the spring form pan’s lower half with foil.
8. Fill the crust with the filling.
9. Set the roasting pan within the spring form pan.
10. Fill the roasting pan halfway up the spring form’s side with hot water.
11. Bake for approximately two hours, or until the center is barely set, on the middle rack.
12. Take the pan out of the water bath and let it 20 minutes to cool.
13. Let cool fully after slicing the edge with a sharp knife.
14. Before serving, cover and refrigerate for four to eight hours.

Head chef at Fyole, Lower Parel, Archana Nakte, makes vegan mango gateaux.
The head chef at Fyole, Archana Nakte, advises creating a Vegan Mango Gateaux if you like decadent food. She continues, “We use the freshest local mangoes and give an international twist to the king of fruits with its soft creamy texture and tantalising flavours.”

Ingredients: 250 grams of pure mango
250g of whipped cream
100 ml of coconut cream 50 g of pure vegan sugar

Method: 1. Add sugar to the mango puree, purée until thick, let to cool, then stir in the coconut cream.
2. Finally, include vegan whipped cream.

Regarding Base
1. Finely chopped dates and chopped pistachios combine more forcefully until the mixture becomes binding.
2. Arrange the dessert in the mold of your choice.