Is There Anything Mango Can’t Do in the Kitchen? Must-try Recipes from Chefs

Mango season is here, and it’s time to indulge in the fruity goodness that has a way of transforming any dish into a tropical masterpiece. From velvety cheesecakes to vibrant mousse, and from exotic trifles to zesty tartares, chefs are elevating mango to new heights in the kitchen. Whether you love the traditional sweet notes or crave something adventurous, these recipes from top chefs will show you just how versatile mango can be. Ready to experience mango like never before? Check out these must-try recipes that are sure to delight your taste buds.

Mango Cheesecake

By CDP Chef Tanzeem Azad
The Blue Gourmet, inside Café Out of the Blue

A creamy, dreamy mango cheesecake that strikes the perfect balance between tropical freshness and indulgent richness.

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Ingredients (Serves 1):
• Cream Cheese – 400 gm
• Mascarpone Cheese – 150 gm
• Eggs – 2 pcs
• Amul Fresh Cream – 100 gm
• Flour – 6 gm
• Butter (melted) – 25 gm
• Caster Sugar – 100 gm
• Mango Puree – 500 gm
• Mango Slices – 300 gm (for topping)
• Biscuit Crumbs – 100–120 gm (for base)

Method:

1. Preheat oven to 160°C and prep a lined springform tin.
2. Mix biscuit crumbs and butter, press into tin base, and chill.
3. Whisk cream cheese and mascarpone till smooth. Add sugar and eggs one by one.
4. Stir in cream and sifted flour, then fold in mango puree.
5. Pour into tin, bake in water bath for 45–55 mins.
6. Cool completely, then refrigerate overnight.
7. Top with mango slices and glaze before serving.

Mango Coconut Trifle

By Mr. Atul Verma, Senior Sous Chef
Ira By Orchid Hotel, Nashik

A decadent trifle layered with rum-soaked sponge, mango jelly, coconut custard, whipped cream, and tropical toppings.

Ingredients:

1. Gelatine – 3
2. Orange Juice – 50ml
3. Canned Mango Pulp – 250g
4. Sponge Fingers – 8
5. Dark Rum – 4 tbsp
6. Ripe Mango – 1
7. Frozen Raspberries – 16
8. Coconut Milk – 400ml
9. Double Cream – 600ml
10. Vanilla Extract – 1 tbsp
11. Egg Yolks – 3
12. Caster Sugar – 80g
13. Cornflour – 1 tbsp
14. Milk – 3 tbsp
15. Coconut Flakes – 80g
16. Lime – 1

Method:

1. Soak gelatine, dissolve it in warm orange juice, then mix with mango pulp.
2. Layer sponge fingers in dessert glasses, add rum, mango slices, and raspberries. Pour mango jelly on top and chill.
3. Reduce coconut milk, whisk in half the cream and vanilla, and simmer.
4. Make a custard with egg yolks, sugar, cornflour, and hot coconut mix. Chill.
5. Pour custard over set jelly and chill again.
6. Toast coconut flakes.
7. Whip remaining cream with sugar, spoon over custard, and top with lime zest and coconut flakes.
   
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Spicy Mango Tartare with Mango Gazpacho, Coconut Jelly & Feta Fluf

By Chef Kamal Singh Koranga
ITC Rajputana

A gourmet, savory-sweet twist on mango using bold spices, coconut jelly, and creamy feta for an avant-garde presentation.

Spicy Mango Tartare Ingredients:
• ½ Alphonso mango (diced)
• 10g green chilli (chopped)
• 2g salt
• 5g powdered sugar
• 3–4 dashes Tabasco
• 1g yellow chilli powder
• 1g red chilli powder
• 5g basil (chopped)
• 5g mango puree

Mango Gazpacho Ingredients:
• ½ Alphonso mango
• 50g mango puree
• 100ml water
• 2 green chillies
• 3 basil leaves

Coconut Jelly Ingredients:
• 1L coconut water
• 80g coconut milk powder
• 11g agar agar

Feta Fluff Ingredients:
• 20g feta
• 2g each of salt, sugar, and black pepper
• 10g fresh cream

Assembly:

1. Place mango tartare in a ring mold.
2. Pipe coconut jelly and feta fluff around it.
3. Garnish with arugula and chili dressing.
4. Pour chilled mango gazpacho before serving.

Mango Almond Custard Tart

By Chef Vineeth Jayan
The Den

A buttery lime-zested tart filled with airy almond mango custard and topped with mango rosettes and microgreens.

Ingredients for Tart Base:
• 280g refined flour
• 2g salt
• 150g butter
• 100g castor sugar
• 50ml milk
• Zest of 1 lime

Filling:
• 100ml almond milk
• 15g custard powder
• 20g castor sugar
• 150g whipping cream
• 50g mango puree

Topping:
• 2 ripe mangoes
• 10g microgreens

Instructions:

1. Make and chill tart dough, then blind bake at 170°C for 25 mins.
2. Cook custard using almond milk, sugar, and custard powder. Let cool.
3. Whip cream, fold in mango puree and custard.
4. Fill tart shell and chill for 20 mins.
5. Top with mango slices in rosette style and garnish with microgreens.
   
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Mango Sandesh

By Chef Sanjeet Mudli
Seven Seas Hotel

A traditional Bengali sweet reimagined with Alphonso mango pulp and decorated like miniature mangoes.

Ingredients:
For the Chenna:
• 1L full-fat milk
• 2–3 tbsp lemon juice
• Ice water

For the Sandesh:
• Fresh chenna
• ¼ cup powdered sugar
• ¼ cup mango pulp
• Saffron, cardamom, food colour (optional)

For Leaf Decoration:
• 1 tbsp pistachios
• 1 tsp melted chocolate
• ½ tsp powdered sugar (optional)

Method:

1. Curdle milk, strain, and hang to make chenna.
2. Cook chenna with mango pulp, sugar, and flavorings till doughy.
3. Shape into mini mangoes and mark a crease.
4. Mix pistachios with chocolate and sugar, shape into leaves.
5. Chill and serve.

Mango Mousse

By Aftab Shaikh, Executive Chef
Amazonia, Mumbai

A light, creamy mango mousse that’s simple yet sublime—perfect for warm-weather indulgence.

Ingredients:
• 2 ripe mangoes, pureed
• 1 cup heavy cream
• ½ cup sugar
• 1 tbsp honey
• 1 tsp vanilla extract
• ¼ tsp salt
• Mint leaves for garnish

Instructions:

1. Whip cream to stiff peaks.
2. Mix mango puree with sugar, honey, vanilla, and salt.
3. Fold in whipped cream.
4. Spoon into cups and chill 2+ hours.
5. Garnish with mint and serve chilled.
   

Mango Cheesecake Recipe

By Chef Gagandeep Singh Sawhney.
Mister Chai,Shangri-La Eros New Delhi.

A luscious, velvety mango cheesecake that perfectly blends tropical sweetness with rich, creamy decadence — every bite is a burst of sunshine wrapped in indulgence.

Cheesecake Base

• Take 300g vanilla biscuits and break them roughly by hand.
• Place the biscuit pieces in a food processor and blitz until they become fine crumbs.
• Add 100g unsalted butter, and blitz again briefly until the mixture resembles wet sand.
• Pour the crumb mixture into a prepared cake tin.
• Use a spatula to press it evenly across the base and slightly up the sides of the tin. Set aside.
  
  Cheesecake Filling
• In a mixing bowl, beat 1kg Philadelphia cream cheese and 320g breakfast sugar until smooth.
• In a separate bowl, mix: 4 egg yolks, 250g cream (Elle & Vire or similar), 40g corn flour. The seeds from 1 vanilla pod
• Gradually add the cream-egg mixture into the cream cheese mixture, beating until just combined (about 10–15 seconds).
• Add the eggs one at a time, beating for about 10 seconds after each addition. Be careful not to over-beat, as you don’t want to aerate the batter.
• Pour the cheesecake batter into the prepared crust.
• Bake at 160°C (or as appropriate for your oven) for 40 minutes, until the top is just lightly golden, flat, and without cracks.
  
  Mango Jelly Topping
• Heat 200g mango puree in a pan along with a small piece of vanilla bean (about 0.005g), Add 200g small diced fresh mango into the puree. Mix pectin and sugar (amount of sugar as per taste or remaining from total sugar) separately and stir into the mango mixture. Add 15g gelatin leaf, previously soaked in cold water, and mix well until fully dissolved.
  
  Assembly
• Once the cheesecake is baked and cooled, pour the prepared mango jelly mixture over the top of the cheesecake.
• Let it set in the fridge for at least 2–3 hours, or until firm.
• Garnish with fresh mango pieces before serving.
  
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