Sweet, Creamy Mango Delights for Hot Summer Days

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.