Sweet Healthy Mango Recipes to keep you cool

Feeling hot and drained? Then refresh and relax with these sweet mango recipes.

Mango Bourbon

Bring those dessert spoons out and get ready to taste a dessert that is quite simply put – supercalifragilisticexpialidocious! Two slabs of chocolate-chips riddled chocolate biscuits fortify a delicious spongey, cakey mixture of white chocolate, cream, condensed milk, eggs and the hero of the season – mango.

Ingredients

For base

Icing Sugar – 50gms

Butter – 100gms

Flour – 150

Cocoa Powder – 30gms

Casto Sugar – 10gms

Dark choco-chip – 10gms

For the filling

White chocolate – 200gms

Flour – 50gms

Butter – 400gms

Castor sugar – 350gms

Eggs – 6

Fresh Cream – 200gms

Condensed milk – 400gms

Mango pulp – 200gms

Vanilla Essence – 30ml

Method

Grease a baking tray, cover the tray with butter paper and grease it again.

Mix all the ingredients mentioned for the filling and pour the mixture on to the greased butter paper.

Bake it at 165°C -170°C for 35-45mins. On baking, cool it completely and cut it to a neat rectangular block.

To make the cookie base, mix flour, cocoa powder, butter. Add the castor sugar and mix well. 5. Add the choco-chip and bake the mixture till done. Take it out of the oven and cut the cookie into two rectangular shapes and set aside.

Place the cookies on either the sides of the mango cake, to resemble a sandwich. Chill the bourbon for a few minutes before serving.

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Mango Brownie and Cheesecake

Did you know cheesecake may have been created on the Greek island of Samos? Cheese mold as old as 2,000 BC was excavated by anthropologists on the island leading one to believe that cheese was in full-fledged production at the time.

We’ve got the regular and the seasonal together to create a belter of a dessert. A rich, chocolatey slab of brownie bears a creamy mango cheesecake riddled with diced mango. A delicate glaze of mango pulp with a spoonful of cherry compote by the side completes this celebration of mangoes and chocolate.

Ingredients

For base

Brownie – 100gms

Water – 300ml

Oil – 150ml

For cheesecake mix

Cream cheese – 250gms

Cornflour – 10gms

Cream – 25ml

Eggs – 150gms

Sugar – 100gms

Mango pulp – 50gms

Method

Prepare a base of brownie mixture (as per the recipe). Bake it completely and cool it.

Pour the cheesecake mixture over the base. Place the mango chunks over the cheesecake mix. Bake using a water-bath until done.

Chill and apply a layer of glace, mixed with gel, cut into triangle wedges (refer image) and serve with cherry compote on the side.