May 1st, 2018

Try some lip-smacking mango desserts this season.

The mango, rightly called the king of fruits, is a fantastic fruit to make desserts with. It is so versatile and can be used in mousses, puddings, cakes, tarts, shakes, relishes and more.

Mango Créme

Serves 3


2 ripe mangoes, peeled, diced and chilled

80 gm thick fresh cream

2 tbsp castor sugar

2 sprigs mint


1. In a bowl, whisk fresh cream and sugar to a thick consistency.

2. Pour the cream equally in 3 conical glasses.

3. Arrange the mango cubes gently on top.

4. Garnish with a sprig of mint. Serve.

Mango Madness

Serves 2


3 ripe mangoes, peeled and diced

100 gm thick yoghurt

2 tbsp castor sugar

2 sprigs mint


1. Purée the cubes of 2 mangoes. Make sure it is thick and fluffy.

2. In another bowl, blend the castor sugar and yoghurt.

3. Pour the yoghurt mixture into 2 chilled glasses to form a base.

4. Gently pour the mango purée (using the back of the spoon) over the yoghurt. (Do not pour it directly.)

5. Sprinkle the remaining mango cubes on top.

6. Garnish with mint sprigs. Serve.

Mango Pudding

Serves 8


4½ tsp granulated gelatin

½ cup water

6 ripe mangoes, peeled and diced

40 gm sweetened condensed milk

4 tbsp lemon juice

2 tbsp whipped cream

8 sprigs mint


1. Sprinkle gelatin over water in a small bowl and let it stand until softened (about a minute). Pour in 50 ml of boiling water and set aside until the gelatin has dissolved completely. Stir the mixture until smooth.

2. Blend the mangoes until smooth.

3. Push through a very fine sieve into a large measuring cup until you have 2 cups purée. Keep the remaining purée aside.

4. In a bowl, whisk the mango purée, sweetened condensed milk and lemon juice.

5. Slowly, whisk in the softened gelatin mixture until well combined.

6. Lightly grease 8 ramekins with some oil.

7. Divide the above mix among the ramekins. Refrigerate until set (about 2 hours).

8. To serve, run a knife around the inside of each ramekin to loosen the pudding. Dip the bottom of the ramekin in hot water for 30 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.

9. Pour the extra mango purée on all sides of the pudding. Garnish with a blob of whipped cream and a sprig of mint. Serve.

Mango & Melon Bash

Serves 2


1 ripe mango, diced

1 cup dried cantaloupe (melon), diced

1 cup fresh cream

2 tbsp castor sugar

1½ tsp gelatin

2 sprigs mint


1. Take the diced mango and diced cantaloupe in two separate bowls. Keep some mango and cantaloupe cubes aside for garnishing.

2. Dissolve gelatin in a small bowl with 30 ml of hot water and allow it to cool.

3. Add ½ a cup of cream to each fruit and separately blend them in a blender to make a thick purée.

4. Add half the quantity of melted gelatin to each fruit purée and mix well.

5. In two glass jars, pour the mango purée (half the quantity) to form a base.

6. Chill the jar for 10 mins. Add the cantaloupe purée and chill for another 10 mins.

7. Repeat to create 4 alternate layers. (Each time, keep the jar in the fridge for 10 mins before you add the next layer.)

8. Garnish with a couple of cubes of mango and cantaloupe and a sprig of mint. Serve.

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