Are These Mango Recipes Worth the Hype or Just Overrated? Find Out!
Chef Vineeth Jayan, Executive Chef at The Den Bengaluru, shares three mango-centric recipes perfect for celebrating mango season, including Mambazha Pulissery ( Kerala-Style Mango Curry ), Mango Almond Custard Tart , and Mango Cheesecake , offering a range of sweet and savory options for festive gatherings or personal enjoyment. These recipes utilize the fruit’s tropical sweetness in diverse culinary creations, from traditional regional flavors to refined dessert presentations, designed to bring sunshine to the table.
Mambazha Pulissery is a traditional Kerala dish. It balances the sweet tang of ripe mangoes with the creaminess of yoghurt and coconut, enriched by a classic South Indian tempering.
The recipe serves four. Key ingredients include 300 gm ripe mangoes, 200 gm whisked yoghurt, and 100 gm coconut milk. Other ingredients are 50 gm fresh coconut paste, 5 gm cumin seeds, 5 gm mustard seeds, 2 gm fenugreek seeds, 2 gm dry red chilli, 3 gm turmeric powder, 10 gm curry leaves, 10 gm coconut oil, and salt to taste.
The method involves heating coconut oil and adding mustard seeds, cumin seeds, dry red chillies, fenugreek seeds, and curry leaves. Diced mangoes are then sautéed until softened. Whisked yoghurt, coconut milk, coconut paste, turmeric, and salt are stirred in. The mixture is brought to a gentle boil and simmered until the mangoes are fully tender and the curry has thickened. It is garnished with fresh curry leaves and served hot with steamed rice or soft chapatis.
“Heat coconut oil in a heavy-bottomed pan or earthenware pot. Add mustard seeds and let them splutter. Add cumin seeds, dry red chillies, fenugreek seeds, and curry leaves, allowing the spices to release their aroma. Add the diced mangoes and sauté gently until they soften. Lower the heat and stir in the whisked yoghurt, coconut milk, coconut paste, turmeric, and salt. Add a little hot water to adjust the consistency if needed. Bring to a gentle boil, then simmer until the mangoes are fully tender and the curry has thickened. Garnish with fresh curry leaves and serve hot with steamed rice or soft chapatis.”
The Mango Almond Custard Tart offers a tropical twist on a classic tart. It features a buttery lime-scented tart shell filled with a light almond milk custard folded with mango purée, topped with fresh mango rosettes and microgreens.
For the tart base, the recipe requires 280 gm refined flour, 2 gm salt, 150 gm butter, 100 gm castor sugar, 50 ml milk, and zest of 1 lime. The butter and sugar are creamed lightly, then mixed with flour, salt, and lime zest. Milk is gradually added and kneaded gently into a dough, which is chilled for 30–40 minutes. The dough is rolled and lined in a tart tin, then baked at 170°C for 20–25 minutes until lightly golden and cooled completely.
For the mango almond custard filling, 100 ml almond milk, 15 gm custard powder, 20 gm castor sugar, 150 gm whipping cream, and 50 gm fresh mango purée are needed. Almond milk is boiled with custard powder and sugar, and the mixture is cooled. Separately, the cream is whipped to soft peaks. Mango purée is mixed into the cooled custard, then gently folded into the whipped cream.
“Cream the butter and sugar lightly, then mix in the flour, salt, and lime zest. Gradually add the milk and knead gently into a dough. Chill for 30–40 minutes. Roll the dough and line a tart tin. Bake at 170°C for 20–25 minutes until lightly golden. Cool completely.”
“Boil almond milk with custard powder and sugar. Let the mixture cool. Separately, whip the cream to soft peaks. Mix mango purée into the cooled custard, then gently fold into the whipped cream.”
Assembly involves pouring the custard filling into the cooled tart shell. It is refrigerated for 15–20 minutes until set. Thinly sliced mangoes are arranged into rosettes over the tart, garnished with fresh microgreens, and served chilled.
The Mango Cheesecake serves four. It blends rich cream cheese with mango purée and a buttery biscuit crust, topped with a fresh mango-lime compote.
For the crust, 300 gm graham cracker or Marie Gold biscuit crumbs and 100 gm melted butter are mixed until well combined. This mixture is pressed firmly into a 9-inch springform pan and baked at 165°C for 10 minutes, then set aside to cool.
For the cheesecake filling, 400 gm cream cheese, 100 gm sugar, 110 gm eggs, 150 gm sour cream, 5 gm vanilla extract, and 200 gm mango purée are required. The cream cheese and sugar are beaten until smooth. Eggs are added one at a time, beating after each addition. Sour cream, vanilla, and mango purée are mixed in until fully combined. The batter is poured over the crust and baked for 55–60 minutes at 165°C until the edges are set and the center is slightly jiggly, then cooled completely.
“Mix the biscuit crumbs and melted butter until well combined. Press firmly into a 9-inch springform pan. Bake at 165°C for 10 minutes and set aside to cool.”
“Beat the cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in sour cream, vanilla, and mango purée until fully combined. Pour the batter over the crust and bake for 55–60 minutes at 165°C until the edges are set and the center is slightly jiggly. Cool completely.”
For the topping, 200 gm diced fresh mango, 20 gm sugar, and 10 gm lemon juice are mixed together. This mixture is spooned over the cooled cheesecake. It is chilled for at least 4 hours or overnight before slicing and serving.
Mambazha Pulissery is a traditional Kerala dish. It balances the sweet tang of ripe mangoes with the creaminess of yoghurt and coconut, enriched by a classic South Indian tempering.
The recipe serves four. Key ingredients include 300 gm ripe mangoes, 200 gm whisked yoghurt, and 100 gm coconut milk. Other ingredients are 50 gm fresh coconut paste, 5 gm cumin seeds, 5 gm mustard seeds, 2 gm fenugreek seeds, 2 gm dry red chilli, 3 gm turmeric powder, 10 gm curry leaves, 10 gm coconut oil, and salt to taste.
The method involves heating coconut oil and adding mustard seeds, cumin seeds, dry red chillies, fenugreek seeds, and curry leaves. Diced mangoes are then sautéed until softened. Whisked yoghurt, coconut milk, coconut paste, turmeric, and salt are stirred in. The mixture is brought to a gentle boil and simmered until the mangoes are fully tender and the curry has thickened. It is garnished with fresh curry leaves and served hot with steamed rice or soft chapatis.
“Heat coconut oil in a heavy-bottomed pan or earthenware pot. Add mustard seeds and let them splutter. Add cumin seeds, dry red chillies, fenugreek seeds, and curry leaves, allowing the spices to release their aroma. Add the diced mangoes and sauté gently until they soften. Lower the heat and stir in the whisked yoghurt, coconut milk, coconut paste, turmeric, and salt. Add a little hot water to adjust the consistency if needed. Bring to a gentle boil, then simmer until the mangoes are fully tender and the curry has thickened. Garnish with fresh curry leaves and serve hot with steamed rice or soft chapatis.”
The Mango Almond Custard Tart offers a tropical twist on a classic tart. It features a buttery lime-scented tart shell filled with a light almond milk custard folded with mango purée, topped with fresh mango rosettes and microgreens.
For the tart base, the recipe requires 280 gm refined flour, 2 gm salt, 150 gm butter, 100 gm castor sugar, 50 ml milk, and zest of 1 lime. The butter and sugar are creamed lightly, then mixed with flour, salt, and lime zest. Milk is gradually added and kneaded gently into a dough, which is chilled for 30–40 minutes. The dough is rolled and lined in a tart tin, then baked at 170°C for 20–25 minutes until lightly golden and cooled completely.
For the mango almond custard filling, 100 ml almond milk, 15 gm custard powder, 20 gm castor sugar, 150 gm whipping cream, and 50 gm fresh mango purée are needed. Almond milk is boiled with custard powder and sugar, and the mixture is cooled. Separately, the cream is whipped to soft peaks. Mango purée is mixed into the cooled custard, then gently folded into the whipped cream.
“Cream the butter and sugar lightly, then mix in the flour, salt, and lime zest. Gradually add the milk and knead gently into a dough. Chill for 30–40 minutes. Roll the dough and line a tart tin. Bake at 170°C for 20–25 minutes until lightly golden. Cool completely.”
“Boil almond milk with custard powder and sugar. Let the mixture cool. Separately, whip the cream to soft peaks. Mix mango purée into the cooled custard, then gently fold into the whipped cream.”
Assembly involves pouring the custard filling into the cooled tart shell. It is refrigerated for 15–20 minutes until set. Thinly sliced mangoes are arranged into rosettes over the tart, garnished with fresh microgreens, and served chilled.
The Mango Cheesecake serves four. It blends rich cream cheese with mango purée and a buttery biscuit crust, topped with a fresh mango-lime compote.
For the crust, 300 gm graham cracker or Marie Gold biscuit crumbs and 100 gm melted butter are mixed until well combined. This mixture is pressed firmly into a 9-inch springform pan and baked at 165°C for 10 minutes, then set aside to cool.
For the cheesecake filling, 400 gm cream cheese, 100 gm sugar, 110 gm eggs, 150 gm sour cream, 5 gm vanilla extract, and 200 gm mango purée are required. The cream cheese and sugar are beaten until smooth. Eggs are added one at a time, beating after each addition. Sour cream, vanilla, and mango purée are mixed in until fully combined. The batter is poured over the crust and baked for 55–60 minutes at 165°C until the edges are set and the center is slightly jiggly, then cooled completely.
“Mix the biscuit crumbs and melted butter until well combined. Press firmly into a 9-inch springform pan. Bake at 165°C for 10 minutes and set aside to cool.”
“Beat the cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in sour cream, vanilla, and mango purée until fully combined. Pour the batter over the crust and bake for 55–60 minutes at 165°C until the edges are set and the center is slightly jiggly. Cool completely.”
For the topping, 200 gm diced fresh mango, 20 gm sugar, and 10 gm lemon juice are mixed together. This mixture is spooned over the cooled cheesecake. It is chilled for at least 4 hours or overnight before slicing and serving.
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