Mango Magic: 4 Refreshing Recipes to Sweeten Your Summer

News18

12-05-2025

Curated By : Swati Chaturvedi
News18.com
Last Updated: May 12, 2025, 07:58 IST
Dive into these easy-to-follow recipes and let the magic of mangoes unfold in every bite.
Celebrate the vibrant flavours of summer with this refreshing collection of mango-inspired recipes. Whether you're craving something light and creamy, tangy and spicy, or chilled and bold, these dishes highlight the versatility of mango in both its ripe and raw forms. From the airy Mango Coconut Mousse to the zesty Raw Mango & Smoked Corn Chaat, and the cooling Mango Chilli Cold Soup to the indulgent Mango Vol-au-Vent, each recipe offers a unique twist to elevate your seasonal menu. Perfect for entertaining or simply treating yourself, these summer delights capture the essence of sunshine on a plate. Mango Coconut Mousse By Chef Indrani, Angsana Oasis Resort and Spa, Bengaluru
A tropical dessert made with Alphonso mangoes and rich coconut cream, delicately set for a light, refreshing finish. This fresh-tasting dessert is perfect for entertaining guests or treating yourself to something special!
Prep Time: 20 minutes
Chill Time: 3 hours (or overnight)
Serves: 6
Ingredients:
For the Mousse:
1½ cups Alphonso mango purée (about 2 large mangoes)
1 cup coconut cream (chilled overnight; use only the thick layer on top)
1 cup whipping cream
3 tbsp powdered sugar (adjust to taste)
1 tsp vanilla extract
1½ tsp gelatin (or 1 tsp agar-agar powder for a vegetarian option)
3 tbsp cold water (for gelatin)
For Garnish:
Fresh mint leaves
Toasted coconut flakes
Optional: Mango cubes or pistachio crumbs
Method:
For Gelatin:
Bloom the gelatin in cold water for 5 minutes.
Heat gently until fully dissolved.
For Agar-Agar:
Mix agar-agar with ¼ cup water and heat gently until dissolved. Cool slightly before using.
To Assemble:
Combine the mango purée with coconut cream.
Add the prepared gelatin or agar-agar mixture and mix well.
Gently fold in the whipped cream to maintain a light and airy texture.
Pour into serving glasses and refrigerate until set.
To Garnish:
Top with toasted coconut flakes and mint leaves before serving. Raw Mango & Smoked Corn Chaat by Chef Shivanna, Angsana Oasis Resort and Spa, Bengaluru
A tangy, smoky chaat that balances the tartness of raw mango with sweet, fire-kissed corn. A fun and flavorful snack!
Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 4
Ingredients:
1 cup raw mango (finely diced)
1 cup corn kernels (fresh or smoked)
¼ cup red onion (finely chopped)
¼ cup tomato (deseeded, finely diced)
2 tbsp fresh coriander leaves
1 green chilli (finely chopped)
1 tsp chaat masala
1 tbsp lemon juice
¼ tsp black salt
Salt to taste
For Serving:
1 cup papdi or puffed rice
Sweet chutney (optional)
Sev (optional)
Method:
In a bowl, combine corn with raw mango, onion, tomato, and green chilli.
Add chaat masala, lemon juice, black salt, and salt. Toss gently to mix.
To Serve:
Serve over puffed rice or papdi.
Top with sweet chutney and sev, if desired.
Mango Chilli Cold Soup By Chef Prem, Angsana Oasis Resort and Spa, Bengaluru
A cool and seasonal soup made with ripe mangoes, a hint of chilli, and citrus. This chilled soup is a bold symphony of flavours, perfect for summer menus.
Prep Time: 10 minutes
Chill Time: 1 hour (or until serving)
Serves: 4
Ingredients:
2 large ripe Alphonso mangoes (peeled, pitted, diced)
½ cup fresh orange juice (strained)
1 small red chilli
1 tbsp lime juice
1 tsp honey (optional; adjust to taste)
½ tsp salt (or to taste)
½ cup cold water
Ice cubes (optional, for quick chilling)
For Garnish:
Fresh mint leaves
Drizzle of chilli oil
Method:
Blend mangoes, orange juice, red chilli, lime juice, honey, salt, and cold water until smooth.
To Assemble:
Refrigerate before serving.
For immediate serving, blend in 2–3 ice cubes.
To Serve:
Drizzle with chilli oil and garnish with chopped mint leaves. Enjoy chilled! Mango Vol-Au-Vent By The Orchid Hotel, Pune
Ingredients
For the Stuffing:
200 gm ripe Alphonso mango (diced)
5 gm crushed black pepper
5 gm black salt
2 basil or parsley leaves (chopped)
5 gm grated Parmesan cheese
20 gm feta cheese
2 vol-au-vent pastry cases (store-bought puff cases)
Instructions:
Dice the mango and finely chop the basil.
Mix with crushed black pepper, black salt, and Parmesan cheese.
Prepare the vol-au-vent by removing the top layer and hollowing out the center.
Fill with the mango-cheese mixture and top with crumbled feta cheese.
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Garnish with a mango stick, parsley, or edible flower.
Serve at room temperature. The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated!