mango-dessert – DELICIOUS BY RADHIKA

Another week of mango dessert, I just can’t get over mangoes that easily. This is one of my very favorite white chocolate recipes. Generally, I avoid white chocolate as it is too sweet for my taste but not when you have amazing mangoes to cut the sweetness of chocolate and give a wholesome experience. In this recipe, mango does not let the white chocolate overpower your taste buds and toasted coconut add just a touch of flavor that goes with both mango and white chocolate. So just try it and you will know what I am talking about.

Ingredients :

1 cup White Chocolate
3 tbsp Unsalted Butter
3 egg Whites
¼ cup Granulated sugar
½ cup Desiccated coconut
1 cup Mango chunks
Some mint leaves (optional)

Tip:

Use fresh and room temperature ingredients .
When mixing white chocolate with whipped egg whites, if chocolate is stiff, you can melt it for 10 sec in a microwave to get consistency you want.
Never add warm chocolate to eggs, it will cook the eggs and ruin the texture.

Directions:

In a glass bowl, melt white chocolate and unsalted butter by warming it up in a microwave a t 10 sec intervals. Keep aside.
In a separate glass bowl, take 3 egg whites and whisk it on high speed till you get soft peaks, then add sugar and whip it till the eggs are fluffy and shiny.
Gently fold desiccated coconut and white chocolate with whipped egg whites.
Pour the mix in a piping bag and put it in refrigerator for about 5-10 minutes.
Prepare dessert glasses and some freshly cut mango chunks.
Get the piping bag out of the refrigerator and start building the layered dessert by adding alternate layers of white chocolate mix and mango chunks and topping it with some mint leaves.
Either eat as it is or refrigerate for half an hour and enjoy.

White Chocolate and Mango Parfait

One of the precious childhood memories is eating all sorts of mangoes in every possible way during summer. And one such delicious way is mango ice cream that is creamy, full of flavor and goes with everything. You can make milk shake or smoothies or use it as base for making other desserts as well. Or save the effort and just devour the ice cream as soon it is done in the freezer. So let’s get to it.

Ingredients :

3-4 cups Mango puree
2½ cups Heavy cream
14oz Condensed milk
1 tsp Yellow food color
½ cup Icing sugar (optional)
½ cup Pistachios
1 cup Mango chunks

Tip:

Use fresh and room temperature ingredients except heavy cream.
If you want creamier ice cream just add more heavy cream or reduce the mango puree.
Pistachios, mango chunks, food color and icing sugar are optional. You can add these things to add a little flavor that will go with the mango but mango as we know is enough on its own as well.
Better to store ice cream in an air tight glass bowl with lead.
When making whipped cream use a freezer chilled bowl, blender blades and heavy cream just out the refrigerator.
When you take ice cream out of the freezer let it seat for a couple of minutes before you dig in.

Directions:

In a glass bowl, mix mango puree and condensed milk well. Keep aside.
In a separate glass bowl, pour heavy cream and icing sugar(optional) in a bowl and whisk it on high speed for about 8-10 minutes till it can hold stiff peaks to get fluffy whipped cream.
Gently fold whipped cream in mango puree and condensed milk mixture. Add yellow food color and mix well.
Divide the mix in equal parts and pour them into two different bowls.
Fold pistachios(optional) in the first bowl and mango chunks(optional) in the second bowl slowly so that the air of the mixture does not escape.
Cover both the bowls with plastic wrap and freeze overnight.
Take bowls out of freezer, get rid of the plastic wrap and enjoy the ice cream.

Mango Ice-Cream