
Mango Mania: 4 Cool Treats to Sweeten Your Summer
18 days ago | 5 Views
As summer arrives, mango becomes the star ingredient in various dishes. This juicy, naturally sweet fruit infuses your meals with a delightful burst of sunshine (the pleasant kind, unlike the harsh heat outside). Mango is an adaptable component for summer recipes, ranging from traditional favorites like Aam Panna to creative options such as Mango Green Tea Popsicles. The king of fruits ensures your dessert offerings are well taken care of. Its creamy flavor can elevate even the simplest dishes into something extravagant with its refreshing essence.
Chef Pankaj from Ssaffron, Shangri-La, Bengaluru, has shared some delightful mango-based dessert recipes for you to explore this summer:
1. Mango Saffron Kheer

Ingredients (Serves 4–5):
- 1/4 cup Zeera Samba rice
- 1 litre full cream milk
- 1/2 cup condensed milk
- 1/2 cup pulp of ripe Alphonso or Badami mango (pureed)
- 2–3 tbsp sugar (adjust to taste)
- A pinch of saffron strands, soaked in 2 tbsp warm milk
- 1/2 tsp cardamom powder
- 6–8 cashew nuts
- 6–8 almond slivers
- A few raisins
- 1 tbsp ghee
Method:
1. Rinse and soak: Clean the Zeera Samba rice and soak it in water for 30 minutes. Drain and gently crush the grains using your fingers.
2. Cook the rice: In a heavy-bottomed pot, bring the milk to a boil. Add the rice and simmer on low heat, stirring occasionally, until the rice is tender and the milk has thickened (approximately 35–40 minutes).
3. Sweeten the mixture: Incorporate sugar, condensed milk, cardamom powder, and saffron-infused milk. Allow it to simmer for an additional 5–7 minutes.
4. Sauté the nuts: In a small skillet, heat ghee and sauté the cashews, almonds, and raisins until they turn golden brown. Mix them into the kheer, reserving a few for garnish.
5. Introduce the mango: Allow the kheer to cool slightly, then gently fold in the mango puree (do not cook after adding the mango to maintain its freshness and vibrant color).
6. Chill and serve: Refrigerate for one hour and serve chilled. Garnish with saffron strands, chopped nuts, and a drizzle of mango puree.
2. Aam Panna

Ingredients (Serves 4–5):
- 2 large raw green mangoes (preferably Totapuri or local variety)
- 4 tbsp jaggery or raw cane sugar
- 1/2 tsp black salt (kala namak)
- 1/2 tsp roasted cumin powder
- 1/2 tsp black pepper powder
- A pinch of hing (asafoetida) – optional but adds earthy depth
- 2 tbsp fresh mint leaves, finely chopped
- 4 cups chilled water
- Ice cubes to serve
- Mint sprigs and mango slivers for garnish
Method:
1. Prepare the mangoes: Thoroughly wash the raw mangoes. Pressure cook them with 2 cups of water for 2 to 3 whistles until they become soft and pulpy.
2. Extract the pulp: After cooling, remove the skin and extract the pulp by squeezing. Strain the mixture to achieve a smooth consistency.
3. Combine the ingredients: In a bowl, blend the mango pulp with jaggery, black salt, cumin powder, pepper, hing, and mint. Mix until the jaggery is fully dissolved.
4. Adjust and chill: Incorporate chilled water into the mixture and stir thoroughly. Taste and modify the sweetness or spice level according to your preference.
5. Present elegantly: Serve in tall glasses filled with ice cubes. Decorate with mint sprigs and a slice of mango.
3. Mango green tea popsicles
Ingredients for green tea layer
- 1 tsp Matcha Green Tea Powder
- ⅔ cup Full-Fat Coconut Milk (or light)
- 1–1.5 tsp Maple Syrup, agave, or honey
Ingredients for mango Layer
- 1 cup Fresh Mango, cubed (preferably Alphonso or Badami)
- ¼ cup Light Coconut Milk (or full-fat)
- Juice of ½ Medium Lemon
Method
1. Select your preference: Determine which layer you wish to feature on top — the vibrant mango or the calming green tea. Begin with that combination.
2. Prepare the green tea layer: In a blender, mix matcha, coconut milk, and a sweetener. Blend until smooth and creamy. Pour into popsicle molds, filling them halfway, and freeze for 30 minutes to allow it to set slightly.
3. Create the mango layer: Blend fresh mango pieces with coconut milk and lemon juice until smooth. Pour this mixture over the partially set green tea layer.
4. Freeze thoroughly: Insert popsicle sticks and freeze for a minimum of 4 hours, or overnight for optimal results.
4. Green mango margarita

Recipe by bartender Gagana
Ingredients:
- 60 ml Tequila
- 30 ml Cointreau
- 45 ml mango purée (mango blended with a touch of honey)
- 15 ml fresh lime juice
- A dash of agave syrup (optional)
- Ice cubes (as needed)
For garnish:
- Fresh mint sprig
- Thin raw mango slices or cubes
- Chilli or salt rim (optional)
Method:
1. Prepare your margarita glass by rimming it with salt or Tajín for added flavor.
2. In a blender, combine tequila, Cointreau, green mango purée, lime juice, agave syrup, and a generous amount of ice.
3. Blend until the mixture reaches a slushy consistency.
4. Pour into a chilled margarita or coupe glass.
5. Garnish with a fresh mint sprig and pieces of raw mango.
Tip: Gagana suggested, “For an extra burst of tanginess, add a few small cubes of raw mango to your blender; it provides a delightful surprise in every sip!”
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