Summers are here and while the season often calls for light eating and summer special menus, it is also the season to go hog and satiate the inner glutton with all the season special fruits like mangoes and watermelons. And while we Indians traditionally love mangoes and have amazing Indian recipes to feature the king of fruits in, there are times when we Indians would like to bring about a twist in our mango recipes and try something new. Something firangi or something we have never seen before. And our love for blending different types of spices in our foods means our palate appreciates a burst of flavour – which means, desserts can be experimental too!

Chef Toshin Shetty, founder and chef of restaurant Toshin brings us decadent mango and chocolate dessert recipes that will make your sultry summers more sinful! Oh, and if you manage to get these perfect in the first go – what are you doing reading this?! Go open up a restaurant! So what are you waiting for? Put on your chef hats and join us!

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1. Beyond The Ozone

Vanilla dacquoise

Ingredients:

Castor Sugar 300gms
Unsalted Butter 100gms
Condensed Milk 400gms
Pure Vanilla Extract 1tsp
Milk 355ml
Flour 250gms
Baking Soda 1tsp
Baking Powder 2tsp
Fresh Mango Pulp 1000 gms
Mascarporne cream cheese 340 gms
Whipping cream 250 ml
Fresh Mango Reduction 350 gms
Agar-Agar 8 gms
Hot Water 150 ml
Icing sugar 60 gms
Fresh Mango cubes (5mm) 2nos. (depending on size)
White Coveture Chocolate 50gms
Yellow Cocoa Butter 30gms

[ALSO READ: 3 Simple ways to give your desi dishes a twist with Avocados!]

Method:

– Preheat the oven to 180ºC. Line an 8 inch square pan with butter paper or parchment. Grease and flour the pan. Set aside.
– Cream the butter and sugar until light and fluffy.
– Add in a teaspoon of real vanilla extract and the condensed milk to the creamed butter sugar mixture. Beat well for a couple of minutes.
– Sift the dry ingredients to remove any lumps in the flour and to distribute the raising agents uniformly in the mixture. Add in the sifted flour mixture slowly until a thick batter is formed.
– Heat the milk until it’s hot but not boiling. Add the hot milk to the batter and mix well to combine.
– Pour it in a 8 by 8 square pan and bake it immediately in a preheated oven for about 25-30 minutes or until a toothpick inserted in the middle comes clean.
– Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.
– Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.

For Fresh Mango Reduction

– Mix castor sugar and fresh mango pulp and slow reduce it to around 400 grams.

For the Mango Cheesecake Mix

(Divide the cheesecake mix in two batches and prepare it separately for final assembly)

– Dissolve agar- agar in hot water.
– Whip the whipping cream, till soft-medium peaks are formed.
– Combine the cream cheese and icing sugar, till smooth.
– Combine the 175 grams of fresh mango reduction to the cream cheese mixture & mix well. Add the whipping cream in two batches and combine well.
– Add the agar-agar to the mix.

[ALSO READ: 11 Delicious desi drinks that’ll cool you down in no time this summer!]

For the Mango Center Fill:

– Add the fresh mango squares to the fresh mango reduction.

For Yellow Chocolate Velvet:

– Melt the yellow cocoa butter and the white chocolate separately then combine them and pour the mixture into a chocolate spray gun.

Assembly for an inverted mould:

– Pipe the first cheesecake mix into the desired mould half way, let it set for 45mins in a deep freezer.
– Once the cheesecake mix is set, layer it evenly with the mango center filling, leaving a gap from the edges.
– Pipe the second cheesecake mix to fill up the mould.
– Cut the vanilla dacquoise as per the mould size; place it on top of the mix.
– Freeze the mould overnight in deep freezer so the cake is rock hard. Demould it the next day and immediately spray the cake with – yellow cocoa butter mix to obtain a velvety texture.
– Garnish it with a thin curvature chocolate square.

2. Mango Verrine

Mango Verrine

Ingredeints:

Fresh Mango Mix
Fresh Mango Pulp 1000 gms
Castor Sugar 200 gms
Fresh Mango diced 250 gms
Fresh Cream
Whipping cream 35% fat 500gms
Icing Sugar 100gms

[ALSO READ: 4 Hatke delicious mango recipes you must try this aam season!]

Method:

– Mix castor sugar and fresh mango pulp and slow reduce it to around 400 grams. Let it cool down; then add the diced mango to the mix.
– Whip the cream with a handheld beater adding icing sugar in intervals to medium peak.

For the Assembly:

– In a glass/bowl first pipe in the mango mix. Then pipe in the fresh cream.
– Repeat this procedure till the brim of the serving bowl or glass. Refrigerate it for 3-4 hours and serve it chilled.
– It also can be divided into small portion. But in each portion should at least contain 2 layers of mango mix and 2 layers of cream mix.
– Garnish with large mango cubes or mango slices.

3. Nirvana

Nirvana

Ingredients:

500 grams  Dark chocolate
200 ml 35% fat whipping cream
200 grams soft unsalted butter
180 grams soft flour
20 grams Cocoa Powder
1 egg
5 grams salt
5 grams Caster sugar
10 ml water
3 drops Vanilla extract

Method:

– Cream the butter and sugar in a food processor until just combined. Add the egg and mix for 30 seconds.
– Add the flour and process for a few seconds until the dough just comes together . Knead lightly on a kitchen table with floured surface, then shape into a flat disc.
-Wrap in cling film and refrigerate for 30 minutes.
– Preheat the oven to 170°C, Lightly grease tart shells.
– Roll the pastry dough as thinly as possible and cut accordingly ( eg. 10 cm tart shell base should be cut with 11 cm cutter).
– Line the tart shells with the pastry dough, so that it overhang the edges. Use a sharp knife to trim off the excess pastry dough , prick the base with a fork and rest for 25 minutes in the fridge.
– Blind bake the tart shells in the preheated oven for 10 minutes until edges are golden. Then remove the blind baking beans and bake it further for 10 more minutes. Then cool the shells on a wire rack.
– Meanwhile, make the chocolate ganache. Temper the dark chocolate, heat the whipping cream to 44°C , add the cream in three incursions to the tempered chocolate, use whisk to mix gently without incorporating air . Fold the soft unsalted butter to the ganache.
– Pipe the chocolate ganache into the cooled tart shells. Refrigerate the tarts for 30 minutes, then dust with cocoa powder and finish it with gold leaf before serving.

About Toshin Shetty:

Toshin Shetty is a 26 year old Chef and a  former student of the prestigious Le Cordon Bleu, London. His journey began with a desire to hone his skills and learn the intricacies of pastry making that took him to Le Cordon Bleu, London and around the world. It is during this time that he truly developed his love and passion for pastry and all things dessert. Each of his desserts is inspired by a tender moment – A warm, reassuring hug; a tranquil walk next to the Siene on a Parisian evening; the mesmerizing sound of rain hitting the tin roof; a surprise tryst with a long forgotten tune. These, molded in ingredients high on emotion and pure in origin, used the way they are intended to be, perfected with wisdom and stubborn patience over hours, days, sometimes even months.