The Dasheri's Sweet Farewell
Hailing from the orchards near Malihabad in Uttar Pradesh, the Dasheri is a celebrated mid-season mango variety that hits its peak in June and early July. [26, 17] Unlike the earlier Alphonso, the Dasheri’s extended time on the tree allows it to develop
an incredible sweetness, a fibreless, melt-in-your-mouth pulp, and a distinctly aromatic fragrance. [26] As the supply of this seasonal favourite begins to dwindle, the desire to hold onto its flavour grows stronger. While eating them fresh is a messy, delightful ritual, baking offers a wonderful way to preserve these final, precious tastes of summer and infuse them with a sense of nostalgia.
Tips for Baking with Fresh Mango
Before you start, remember that fresh mangoes introduce significant moisture into batters. This can sometimes lead to undercooked centres in cakes and muffins. [15] To counter this, many bakers recommend cooking down fresh mango puree into a thicker jam-like consistency to concentrate the flavour and reduce water content. [18] However, if you're using fresh puree, you may need to adjust your baking time or other liquid ingredients slightly. For cakes, using a combination of diced mango pieces and puree can provide both flavour and texture. Using ripe, sweet mangoes is key, as they will offer the best flavour without needing excessive added sugar. [18]
The Evergreen Mango Cheesecake
A baked mango cheesecake is perhaps one of the most luxurious ways to pay tribute to the fruit. The creamy, tangy flavour of the cream cheese filling provides a perfect backdrop for the sweet, vibrant mango puree. [8] You can incorporate the mango by swirling the puree into the cheesecake batter before baking. [10] For the best flavour, use a homemade puree from the ripest Dasheris you can find. [8] A simple biscuit crust provides a crunchy contrast, ensuring the rich, smooth filling and the pure mango taste remain the stars of the show. [14] This dessert is a guaranteed crowd-pleaser, perfect for a special family meal.
A Nostalgic Mango Cardamom Cake
The combination of mango and cardamom is a classic pairing in Indian desserts, evoking a sense of warmth and tradition. [6] An upside-down cake is a visually stunning and delicious way to use the last of your Dasheris. Slices of mango are arranged at the bottom of the pan with caramel, and a simple, cardamom-spiced cake batter is poured over the top. When baked and inverted, the cake reveals a beautiful, glistening crown of caramelized mangoes. Alternatively, a simple loaf cake with mango chunks and a hint of cardamom powder makes for a perfect teatime treat. [6]
Simple No-Bake Mango Mousse
When you want to capture the fresh, uncooked flavour of Dasheri mangoes without turning on the oven, a no-bake mango mousse or pudding is the perfect solution. These desserts are incredibly simple, often relying on just a few ingredients. A classic mango pudding can be made by blending fresh mango puree with milk, a little sugar, and a setting agent like gelatin or agar-agar. [24] For an even quicker treat, a mango 'delight' can be made by layering crushed biscuits or vanilla cake, a creamy mixture of whipped cream and mango puree, and fresh mango chunks in a glass. [29] It's a light, airy, and refreshing way to enjoy the fruit's pure flavour.
Traditional Frozen Mango Kulfi
For a truly nostalgic dessert, look no further than mango kulfi. This traditional Indian frozen dessert is denser and creamier than ice cream and is an iconic way to beat the summer heat. [13] Making it is a process of patience, involving simmering milk until it reduces and thickens, which concentrates its flavour. This reduced milk (rabri) is then sweetened, mixed with rich Dasheri mango puree, and flavoured with a touch of cardamom. The mixture is poured into traditional kulfi moulds and frozen until solid. [13] The result is a creamy, intensely mango-flavoured treat that tastes like pure, frozen sunshine.
