Mangoes a tropical treasure

MANGO MOUSSE

This mango mousse is so stunning, it’s like sunshine in a glass. It’s also the easiest way to get a refreshing and sweet-smelling dessert on the table. Rich, creamy, and bursting with mango flavour, this dessert may be simple, but it’s definitely drool-worthy. You can serve it as is, but you can also take it over the top by garnishing it with dried fruits or chopped roasted nuts.

INGREDIENTS

• 2 mangoes – sweet, ripe and medium-sized or 1.5 cups chopped
• 1 to 2 tablespoons raw sugar or honey – add as required, optional
• ½ cup light cream (25% to 35% fat) or whipping cream For garnish (choose any)
• ¼ cup chopped mangoes
• 1 to 2 tablespoons chopped nuts – cashews, almonds, pistachios
• 1 to 2 tablespoons fruit preserve
• 1 to 2 tablespoons chocolate shavings or grated chocolate or chocolate syrup
• 3 to 4 mint sprigs

METHOD
Mango puree
1. In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet.
2. Blend to a smooth fine puree.
3. Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.

Whipping cream
1. Take cream in a bowl. With an electric beater, beat the cream until you see soft peaks in it.
2. Ensure you don’t over whip the cream.
3. Add the mango puree to the beaten cream.
4. Fold gently to combine the mango puree with the whipped cream.
5. Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.

MANGO TART
This decadent mango filled tart is the perfect way to end your summer meal! This dessert has a crumbly and buttery shortbread crust, a creamy and cheesy custard filling, and of course, sweet and juicy mangoes. It’s nothing short of perfection.

INGREDIENTS

• for 4 servings
• crust
• 1 egg ½ cup butter(115 g), softened and cut into 1-inch
• (2 1/2 cm) cubes
• ½ cup sugar(135 g)
• 2 cups flour(250 g)
• Filling 2 mangoes
• 2 oz cream cheese (55 g), softened
• ½ cup greek yoghourt (95 g)
• ½ teaspoon orange zest
• 2 tablespoons sugar
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract

METHOD

1. Preheat the oven to 375?F (190?C).
2. In a large bowl, beat the egg.
3. Add the butter and sugar, and mix.
4. Add the flour and mix until combined. The dough will be crumbly in your hand.
5. Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
6. NOTE: Freeze and save remaining pie crust crumble for later.
7. Prick the crust with a fork to prevent it from puffing up in the oven.
8. Bake the crust for 30-40 minutes, or until golden brown.
9. On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
10. off. Remove the meat from the sides and thinly slice.
11. In a medium bowl, combine the cream cheese, Greek yoghurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
12. Transfer the yoghurt mixture to the cooled tart crust.
13. Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the centre.
14. Chill the fruit tart for at least an hour. Enjoy!

MANGO CHEESECAKE
Mango cheesecake is a silky smooth cheesecake, made with mango puree and garnished with sliced mangoes. An absolute treat that is easy to make as well.

INGREDIENTS

• 1&1/4 cups (145g) honey graham cracker crumbs
• 3 tbsp (45ml) melted butter
• 3–250g packages of cream cheese, softened
• 1 cup (200g) sugar
• 1/4 tsp salt
• 3 large eggs
• 1 cup (250ml) mango puree (see notes)
• 2 tsp (10ml) vanilla extract Optional
• 1 cup (250ml) heavy cream
• 2 tbsp (25g) sugar
• 1/2 tsp vanilla
• 1/2 – 1 cup finely diced mangoes

METHOD

1. Preheat the oven to 325F and set aside a 9” springform pan.<