Mango season is more than just a time for indulgence, it’s an opportunity to explore the fruit’s incredible versatility across flavours and formats. From refreshing beverages to wholesome salads and decadent
desserts, mango lends itself effortlessly to a range of culinary creations. Its natural sweetness, vibrant colour, and tropical aroma make it a favourite in both traditional and contemporary kitchens.
Whether you’re looking to cool off on a warm day or elevate your summer menu, these mango-inspired recipes bring together freshness, creativity, and indulgence, offering something for every palate and occasion.
Mango Lassi by Sahil Kumar, Mixologist at DoubleTree by Hilton Gurugram Baani Square
Ingredients (Serves 2):
1 large ripe mango (approx. 1 cup pulp)
1 cup plain yogurt
2–3 tsp sugar (to taste)
A pinch of cardamom powder
Ice cubes
Mint sprig and chopped mango (for garnish)
Method:
Blend the mango into a smooth pulp.
Add yogurt, sugar, and cardamom powder; blend until creamy.
Add ice cubes and pulse briefly.
Pour into glasses, garnish, and serve immediately.
Press Tip: Rich, creamy, and perfect for summer features.
Sam’s Signature Black Rice, Mango & Avocado Summer Salad by Chef Samantha Kochhar
Serves: 2–3
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
For the Salad:
1 cup cooked black rice (completely cooled)
½ medium ripe mango, diced
1 red bell pepper, char-grilled, peeled, and sliced
½ ripe avocado, diced
¼ cup freshly grated coconut
2 green onions, finely sliced
¼ cup roasted peanuts, lightly crushed
Herbs:
6–8 basil leaves, torn
1 tbsp fresh dill, finely chopped
For the Coconut Chili Dressing:
3 tbsp thick coconut milk
1 tbsp coconut water
1 tsp light soy sauce
1 tsp sweet chili sauce
1½ tbsp extra virgin olive oil
Zest of ⅓ lemon
½ tsp fresh lemon juice
1 small red chili, finely chopped
¼ tsp fresh ginger, grated
½ small garlic clove, minced
Salt, to taste
Method
Cook the rice: Cook black rice in salted water until tender yet slightly chewy (about 25–30 minutes). Drain and spread it out to cool completely.
Char the pepper: Roast the red bell pepper over an open flame or grill until the skin is blistered. Cover for 5 minutes, then peel and slice into thin strips.
Prepare the dressing: In a bowl, whisk together coconut milk, coconut water, soy sauce, sweet chili sauce, olive oil, lemon zest, and lemon juice. Add chili, ginger, garlic, and salt. Mix until light, fresh, and slightly creamy.
Assemble the salad: In a large bowl, combine the cooled black rice, mango, charred pepper, grated coconut, and green onions. Pour over the dressing and toss gently to coat.
Finish (important order): Add basil and dill first, then fold in the roasted peanuts. Finally, add the avocado and gently mix to keep it intact.
Serving Suggestion: Serve slightly cool (not chilled) to enjoy the full depth of flavours. Finish with a light drizzle of olive oil and a sprinkle of fresh herbs for a café-style touch.
Mango Cheesecake Recipe by Chef Sanket More (Eve)
Cheesecake Filling
Ingredients:
Cream cheese – 44 g
Castor sugar – 19 g
Curd – 6 g
Mango pulp – 22 ml
Lemon juice – 2 ml
Gelatin – 2 g
Water – 6 ml
Whipping cream – 10 g
Method:
In a mixing bowl, beat the cream cheese until smooth and lump-free. Add castor sugar and curd, mixing until well combined. Incorporate mango pulp and lemon juice, and mix until creamy and uniform.
In a separate chilled bowl, whip the cream to soft peaks. Gently fold it into the mango mixture.
Bloom the gelatin in warm water for 5 minutes, then heat gently until dissolved (do not boil). Allow it to cool slightly, then add it to the cheesecake mixture and mix evenly.
Pour the mixture into molds, tap lightly to remove air bubbles, and smooth the surface. Refrigerate for 6–8 hours or until fully set.
Mango Layer
Ingredients:
Mango pulp – as required
Gelatin – small quantity
Water – as required
Method:
Dissolve gelatin in warm water and mix it into the mango pulp. Pour over the set cheesecake layer and refrigerate for an additional 1–2 hours until set.
Cheesecake Base
Ingredients:
Flour – 10 g
Butter – 2.5 g
Ginger – 1 g
Honey – 1 g
Sugar – 1.5 g
Baking powder – 0.5 g
Method:
Combine all ingredients to form a light base mixture and set to create a subtle textured layer.
Carefully demold the cheesecake and place it on a serving plate. Finish with fresh mango dice and additional elements as desired.
Plating
Serve chilled. Garnish with Alphonso mango dice, quenelles of coconut ice cream and mango ice cream, and fresh mint leaves for balance and freshness.
