Executive Chef, Avinash Kumar from Novotel Imagica Khopoli shares his special mango recipes.

Chocolate Mango Pastry (Serves 4) 

Ingredients: 

For the mango mousse: 

• 150 ml whipped cream
• 122 gm fresh mangoes
• 135 gm sugar
• 12 gm gelatine leaves
• 4 ml lemon juice
• 30 gm egg yolk

For the chocolate sponge: 

• 120 gm egg
• 125 gm sugar
• 45 gm all-purpose flour (maida)
• 3 ml vanilla essence
• Salt to taste
• 20 gm cocoa powder
• 30 gm butter, unsalted
• 13 gm dark chocolate dark (53 per cent)

For the chocolate ganache:

• 125 gm dark chocolate
• 125 ml whipped cream

Method:

For the mango mousse:

• Cut mangoes into half, remove the skin and seed to make puree.
• Soak gelatine in cold water (add ice cubes). Bring puree and sugar to boil. Then cool it down. Mix egg yolk and add the soaked gelatine, lemon juice and mix well. Fold in the whipped cream.

For the chocolate sponge: 

• Sift flour and cocoa powder together. Whisk eggs, sugar and salt together. Add the vanilla essence. Fold the sift flour carefully into the egg mixture.
• Put the mixture into a baking tray (40 x 60 cm) lined with baking paper. Spread the mixture evenly onto the tray. Bake at 200° C for 10-12 minutes.

For the chocolate ganache: 

• Boil the cream and add chocolate. Leave mixture for 5 minutes. Then mix well.

For assembling the cake: 

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

Eggless Mango Mousse Cake (Serves 2)

Ingredients:

For the mango mousse: 

• 800 gm whipped cream
• 100 gm castor sugar
• 300 gm mango puree
• 50 gm gelatine
• 5 ml lemon juice
• 2 gm cinnamon powder

Method: 

• Put mango puree, cinnamon and sugar into a small pan. Sprinkle 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 mixture. Pour the mixture in a mould and freeze it for 4 hours . Take out and decorate as required. Serve chilled.

Mango Strawberry Dome (Serves 3) 

Ingredients:

For the strawberry jelly:

• 20 ml gelatine
• 200 gm strawberry purees
• 25 gm sugar
• 65 ml water (for gelatine soaking)

For the mango cream:

• 200 gm whipped cream
• 25 gm castor sugar
• 75 gm mango puree
• 15 gm gelatine
• 2 ml lemon juice
• Pinch of cinnamon powder

Method: 

• Place a pan over medium flame and add sugar along with water. Let the mixture boil 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.
• Mix gelatine powder with half a cup of cold water and make sure it melts. Add it to the mixture and mix it well. Pour this liquid into the desired mould and refrigerate for a couple of hours.
• Put mango pulp, cinnamon and sugar into a small pan. Sprinkle gelatine in 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.
• 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 the individual dome shaped mould and leave it to cool. Garnish with mango slices, mint and decorate as required.