There are few ingredients as deeply tied to Indian summers as the mango. Whether eaten chilled straight from the refrigerator, folded into creamy desserts or blended into festive family recipes, mangoes
occupy a space that feels equal parts nostalgic and indulgent. But beyond familiar milkshakes and aamras, chefs today are increasingly reimagining the fruit through globally inspired desserts that bring together elegance, technique and tropical flavour.
Chef Gurmeet Grover of Radisson Blu Plaza Delhi Airport does exactly that through a luxurious collection of mango-forward recipes built around the richness of Alphonso mangoes. Moving between European pastry techniques, Thai-inspired classics and contemporary dessert plating, the recipes celebrate the versatility of the season’s most loved fruit while allowing its natural sweetness and fragrance to remain at the forefront.
Mango Tiramisu
A tropical reinterpretation of the classic Italian dessert, this Mango Tiramisu layers mascarpone cream, delicate sponge fingers and fresh mango puree into a dessert that feels rich yet refreshingly light for summer.
Ingredients
For Mango Puree
Ripe mango pulp – 500 g
Sugar – 40 g
Lemon juice – 10 ml
For Mascarpone Cream
Mascarpone cheese – 500 g
Whipping cream – 400 ml
Condensed milk – 120 g
Vanilla extract – 5 ml
For Soaking Syrup
Mango juice – 300 ml
Base
Ladyfinger biscuits – 250–300 g
Method
Prepare Mango Puree
Blend mango pulp, sugar and lemon juice until smooth.
Keep chilled.
Reserve some puree separately for layering and garnish.
Make Mascarpone Cream
Whip cream to soft peaks.
In another bowl, whisk mascarpone, condensed milk and vanilla until smooth.
Fold whipped cream gently into the mascarpone mixture.
Do not overmix.
Prepare Soaking Liquid
Mix the mango juice.
Assemble
Quickly dip ladyfingers into the mango soaking syrup without oversoaking.
Arrange as the first layer in a tray.
Spread mango puree evenly.
Pipe or spread mascarpone cream.
Repeat the layers and finish with mascarpone cream on top.
Chill
Refrigerate for a minimum of 6 hours, preferably overnight.
Mango Sticky Rice
This Thai-inspired dessert pairs fragrant coconut sticky rice with ripe mango slices and warm coconut cream, creating a comforting balance of sweetness and texture.
Ingredients
Sticky Rice
Thai sticky rice (glutinous rice) – 300 g
Water – for soaking
Coconut Sauce
Coconut milk – 400 ml
Sugar – 120 g
Salt – 5 g
Thick Coconut Cream Topping
Coconut milk – 150 ml
Salt – a pinch
Fruit
Ripe Alphonso or Thai mangoes – 2–3, sliced
Garnish
Crispy mung beans
Micro mint
Method
Prepare Sticky Rice
Wash sticky rice thoroughly until the water runs clear.
Soak for 4–6 hours or overnight.
Drain and steam for 25–30 minutes until soft and translucent.
Make Coconut Mixture
Heat coconut milk with sugar and salt.
Do not boil vigorously.
Once the sugar dissolves, remove from heat.
Combine
Pour the warm coconut mixture over the hot sticky rice.
Mix gently.
Cover and allow it to rest for 20–30 minutes so the rice absorbs the flavours.
Prepare Coconut Cream Topping
Heat coconut milk gently.
Add a pinch of salt.
Cook until slightly thickened.
Plating
Place sticky rice neatly on a plate or bowl.
Arrange fresh mango slices beside it.
Spoon coconut cream over the top.
Garnish with crispy mung beans and micro mint.
Serve extra coconut milk on the side.
Raw Mango Pastry
Blending tangy raw mango compote with soft vanilla sponge and airy mango cream, this pastry delivers a refreshing sweet-tart contrast ideal for summer dessert menus.
Vanilla Sponge Ingredients
Flour – 100 g
Sugar – 100 g
Eggs – 4
Vanilla extract – 5 ml
Melted butter – 20 g
Vanilla Sponge Method
Whip eggs and sugar until ribbon stage.
Fold in sifted flour gently.
Add vanilla and melted butter.
Bake at 170°C for 18–20 minutes.
Cool and cut into layers.
Raw Mango Compote Ingredients
Grated raw mango – 250 g
Sugar – 120 g
Water – 80 ml
Green cardamom powder – a pinch
Salt – a pinch
Raw Mango Compote Method
Cook all ingredients together until thick and glossy.
Cool completely.
The texture should remain spreadable, not watery.
Raw Mango Cream Ingredients
Raw mango puree – 250 g
White chocolate – 150 g
Whipping cream – 300 ml
Raw Mango Cream Method
Melt white chocolate.
Warm mango puree slightly.
Mix with white chocolate.
Fold in softly whipped cream.
Use immediately.
Assembly
Place one sponge layer.
Lightly soak with sugar syrup and lime zest.
Spread a thin layer of raw mango compote.
Add mango cream.
Repeat the layers.
Freeze slightly for cleaner finishing.
Mango Affair
The collection also explores mango through refined pâtisserie-style desserts including Mango Pavlova, Mango Tart, Mango Macarons and Mango Bon Bons, each built around the richness and fragrance of Alphonso mangoes.
Mango Pavlova
A crisp meringue shell topped with whipped cream and fresh Alphonso mango, balancing sweetness with airy lightness.
Mango Tart
A buttery tart shell filled with silky mango custard and finished with glazed Alphonso slices.
Mango Macaron
Delicate almond macarons infused with mango flavours and paired with a creamy white chocolate mango filling.
Mango Bon Bon
Luxurious chocolate bon bons filled with glossy mango ganache, finished with elegant decorative touches.
Together, these recipes reflect how mangoes continue to evolve far beyond traditional Indian desserts, adapting beautifully across global pastry techniques while still carrying the unmistakable nostalgia of an Indian summer.
