Mango Special: Recipes Of Frozen Yogurt, Pastry, Dom, Will Cheer Up Your Kids

Mango is the fruit of the Summer season and it will be silly of us if we do not use it to the fullest. It is called the King Of Fruits and there is a major reason why. It sure is delicious but it also has some amazing health benefits! Did you know that? For starters it is high on antioxidants, it may boost immunity, it supports heart health, it improves digestive health (if you don't go overboard), it is said to support eye health and more. There is more to this fruit but right now we will concentrate on the scrumptious recipes which have been dolled out byAvinash Kumar, Executive Chef at Novotel Imagica Khopoli.

Chocolate Mango Pastry

Ingredients

For Mango Mousse

• Cream whipping 150 ml
• Mango fresh222gram
• 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 45gram
• Vanilla essence 3 ml
• Salt cooking 1 gram
• Cocoa powder 20 gram
• Butter unsalted 31gram
• Chocolate dark 53% 13 gram

For chocolate ganache:

• Chocolate dark 125gram
• Cream whipped 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 puree and sugar to boil.
• Then cool it down and mix in the egg yolk and add the soaked gelatine, lemon juice and mixwell.
• Fold in the whipped cream.

For Chocolate Sponge

• Sift flour and cocoa powder together. Whisk egg whole, sugar and salt up together.
• Add the vanilla essence. Fold the sifted flour carefully into the egg mixture.
• Weigh 1000 gm for a sponge onto a baking tray 40 x 60 cm lined with baking paper.
• Spread the mixture evenly onto the tray. Bake at 200-degree centigrade for 10-12minutes.

For Chocolate Ganache

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

For Assembling Cake

• First, layer chocolate sponge in the frame, followed by chocolate ganache, chocolatesponge, mango ginger jelly, mango mousse, chocolate sponge then mango mousse.
• Then keep in the freezer overnight.
• Pour mango glaze on top the cake and garnish with some fresh mango and chocolategarnish.

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Mango Strawberry Dom

Ingredients

Strawberry jelly:

• Gelatine 20 gm
• Strawberry purees 200 gm
• Grain sugar 25 gm
• Water 65ml {for gelatine soaking}

Mango Cream

• Whipped cream 200 gm
• Caster sugar 25gm
• Mango puree 75 gm
• Gelatine 15 gm
• Lemon juice 2ml

Method:

• Place a pan over medium flame and add sugar along with water in it.
• Let the mixtureboil for about 4-5 minutes and then keep aside for cooling.
• Now, add the strawberries in a blender jar and blend them to form a smooth puree. Add this puree to the sugar syrup and stir it well. Strain this mixture with a muslin cloth in a bowl to bring out the red liquid.
• Next, mix gelatine powder with half a cup of cold water and make sure it melts.
• Further on, add the gelatine mixture to the red liquid and mix it well. Pour this liquidinto the desired mould and refrigerate for a couple of hours.
• Put mango pulp, 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 coatingconsistency.
• Beat the whipped cream double in volume and mix with another mixture.
• Remove from heat, allow cooling and mix in the lemon juice, and pour into theindividual Dom shape mould and leave it to cool.
• Garnish with mango slices, mint and decorate as required.

Mango Watermelon Frozen Yoghurt

Ingredients

Watermelon jelly

• Gelatine 20 gm
• Watermelon purees 200 gm
• Grain sugar 15gm
• Water 60ml {for gelatine soaking}

Frozen yoghurt

• Whipped cream 150 gm
• Caster sugar 20 gm
• Mango puree 120 gm
• Gelatine 12 gm
• Lemon juice 3ml
• Yoghurt 50gm

Method

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• Place a pan over medium flame and add sugar along with water in it.
• Let the mixture boil for about 4-5 minutes and then keep aside for cooling.
• Now, add the Add this watermelon puree to the sugar syrup and stir it well. Strain this mixture with a muslin cloth in a bowl to bring out the red liquid.
• Next, mix gelatine powder with half a cup of cold water and make sure it melts.
• Further on, add the gelatine mixture to the red liquid and mix it well. Pour this liquidinto the desired mould and refrigerate for a couple of hours.
• Put mango puree, 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 coatingconsistency.
• Beet the whipped cream double in volume and mix with yoghurt.
• Pour the mixture on top of the watermelon puree and put again in the freezer for 3 hours.
• Tale out garnish as required and served chilled.