Love mangoes? Then you will love these mango dessert recipes by Executive Chef, Avinash Kumar at Novotel Imagica Khopoli even more. Whip these up this weekend.

Eggless Mango Mousse Cake

Ingredients: (Serves 2)

Mango Mousse:

· Whipped cream—800 gm

· Caster sugar—100 gm

· Mango puree—300 gm

· Gelatine –50 gm

· Lemon juice—5ml

· Cinnamon powder—2gm

Method:

Put mango puree, cinnamon and sugar into the small pan.

Sprinkle the gelatine over water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm.
When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.
Remove from heat, mix in the lemon juice, and allow cooling.
Beat the whipped cream double in volume and mix with the mixture.
Pour the mixture in the mould and freeze it for 4 hours.
Take out and garnish as required.
Serve chilled.

 

Chocolate Mango Pastry (Photo Credit: Novotel Imagica Khopoli)

Chocolate Mango Pastry

Ingredients: (Serves 4)

For mango mousse:

· Cream whipping —150 ml

· Mango fresh —122gram

· Sugar —135 gram

· Gelatine leaves—12 gram

· Lemon juice — 4 ml

· Egg yolk —30 gram

For chocolate sponge:

· Egg whole—120 gram

· Sugar —125 gram

· Flour(Maida) —45gram

· Vanilla essence — 3 ml

· Salt cooking —1 gram

· Cocoa powder —20 gram

· Butter unsalted —31gram

· Chocolate dark 53%— 13 gram

For the chocolate ganache:

· Chocolate dark —125gram

· Cream whipping— 125 ml

Method:

For mango mousse:

· Cut mangoes into half, remove the skin and seed and make into a puree. Soak the gelatine in cold water (add ice cubes). Bring the puree and sugar to boil.

· Then cool it down, mix the egg yolk and add the soaked gelatine, lemon juice and mix well. Fold in the whipped cream.

For chocolate sponge:

· Sift flour and cocoa powder together. Whisk eggs, sugar and salt up together. Add the vanilla essence. Fold the sifted flour carefully into the egg mixture.

· Spread the mixture evenly onto a baking tray. Bake at 200 degree centigrade for 10-12 minutes.

For the chocolate ganache:

· Boil the cream and add chocolate, leave the mixture for 5 minutes. And mix well.

For assembling the cake:

· First, layer chocolate sponge in the frame followed by chocolate ganache, chocolate sponge, mango ginger jelly, mango mousse, the chocolate sponge then mango mousse. Then keep in the freezer overnight.

· Pour mango glaze on top of the cake and garnish with some fresh mango and chocolate garnish.