Recipes
Comments 9

Sweet, Creamy Mango Delights for Hot Summer Days

Mango-recipes2-on-creative-living-geneva

Mango-recipes2-on-creative-living-geneva

Sweet tasting, ripe mangoes have arrived in abundance on Swiss grocery shelves so now’s the time for mango lovers to indulge in recipes that really bring out the lusciousness of this rich, creamy fruit.

Both recipes below are quick and easy to make (though decidedly not low calorie) and the mango mousse is very refreshing after a BBQ on a hot summer’s afternoon or evening. I hope you enjoy them.

Mango Lassi

Fills 2 large glasses

Before we start in on this I have to say that when I first made the original recipe the end result looked and tasted nothing like the photo suggested it would. Methinks a stock photo, nice as it is, was used instead of what the chef actually whipped up in the test kitchen. So to get it looking and tasting as I anticipated, I’ve made a few adjustments to the original recipe. I think the result is pretty tasty, lighter and cooler than the original. You can add more spice if you like your lassi a little punchier.

Ingredients:

1 large ripe, sweet mango
125ml (1/2 cup) milk
125g (4.5oz) natural yogurt
1tsp rose water
4tsp brown sugar
1 dash each powdered ginger, cardamom, cinnamon and turmeric
8 ice cubes
Unsalted pistachios
Fresh mint sprigs

Preparation:

  • Peel the mango and purée the flesh in a blender.
  • At medium speed add the milk,  yogurt, rose water, brown sugar, and spices and mix thoroughly. Add the ice and mix until well blended and smooth.
  • Before serving, garnish with a sprig of mint and some chopped pistachios.

Mango Mousse

Fills 4 medium glasses or 6-to-8 small verrines

Ingredients:

1 large ripe, sweet mango (about 400g/14.5oz)
1 leaf gelatine
150g (5.5oz) mascarpone
1dl (3.5oz) whipping cream
Icing sugar to taste
Slivers of mango
Unsalted pistachios

Preparation:

  • Peel the mango and purée the flesh in a blender.
  • Inflate the gelatine in cold water then drain it; add it to a little warm water until liquified; add the liquified gel to the mango purée. Blend well.
  • Add the mascarpone and the icing sugar and mix until well blended and smooth.
  • Whip the cream and gently add it to the purée.
  • Chill in the refrigerator for two to three hours.
  • Before serving, garnish with the mango slivers and some chopped pistachios.

Photos and recipes courtesy of Globus delicatessa.

9 Comments

  1. Virginia says

    Oh these sound so cool and delicious. I’ll print off the recipes and give them a try. Will be lovely having these during this heat wave we are having in Vancouver!

    Like

You are welcome to leave a comment or question.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s