Friday, June 14, 2024

Beat the Heat with These 5 Insanely Delicious Mango Desserts!

Enjoy the delicious mangoes in sweet treats perfect for summer! From creamy mango cheesecakes to refreshing mango stuffed kulfis, these desserts are sure to satisfy your sweet cravings. Let the sweet and tangy flavor of mangoes take you on a yummy adventure with every bite!


Picture this: the sun blazing high, the air thick with humidity, and the sweet aroma of ripe mangoes filling the air. Yes, it’s that time of the year again!

Mangoes are becoming more than just a snack. They’re the primary ingredient of several incredibly mouthwatering desserts that you must devour. If you’re prepared to immerse yourself in a mango-flavored paradise, stay put as we talk about 5 delicious desserts, that your taste buds will love!

1. Three Ingredient Mango Delight

Let’s start with something quick and easy. This recipe needs only three ingredients to prepare. Let’s dive into it!


  • Mango Puree – 1 Cup
  • Desiccated Coconut – 1 Cup
  • Condensed Milk – 1/2 Cup


  1. Take two ripe mangoes (roughly 700 grams)
  2. Peel and chop them into small pieces
  3. Blend those small pieces to make mango puree
  4. You will end up with one cup of smooth mango puree
  5. Set the puree aside
  6. Take 1 Cup of desiccated coconut
  7. Roast it on low flame for 1 minute
  8. Add the mango puree to the same pan
  9. Take ½ cup of condensed milk
  10. Add the condensed milk to the pan
  11. Mix all of them well
  12. Cook for 5-7 minutes on medium heat
  13. Wait till you see a dough-like consistency
  14. Take it off the stove and let it cool for a while
  15. Once cooled off, shape them into small balls
  16. Cover each one with shredded coconuts
  17. Decorate as you like

And your three-ingredient dessert is ready to be served!

2. Mango Pudding

Your soul will cherish this chilled mango dessert in this scorching heat and will keep making you want for more.


  • Pulp of 2 Ripe Mangoes (Use as preferred)
  • 1 & 1/4 Cups Milk + 1/4 Cup Milk (you may use non-dairy milk)
  • 1/2 Cup Sugar (adjust as per the sweetness of the Mango)
  • 2 Pinches of Salt
  • 1/4 Cup Corn flour
  • Juice of Half a Lime*
  • [1 cup=240 ml]
  • *Lime juice provides an acidity that balances the sweetness and enriches the flavour of the Mangoes. IT IS TO BE ADDED AT THE VERY END, or else the milk will curdle.


  1. Take 2 ripe mangoes (preferably Alphonsus) – 150 gms each approximately
  2. Scoop the pulp into a blender jar
  3. Add ½ cup of sugar & 2 pinches of salt into the same
  4. Grind to form a smooth puree
  5. Pour in 1 & ¼ cup of milk into the blender
  6. Blend it well
  7. Keep it aside and start preparing the slurry
  8. ¼ cup of cornflour and ¼ cup of milk
  9. Pour the mango mixture into a cooking pot
  10. Cook it on medium flame
  11. Once it starts to boil, lower the flame
  12. Stir the prepared slurry and pour it into the mixture
  13. Keep stirring while pouring to prevent lumps
  14. Stir vigorously for a smooth texture
  15. Stir on low flame for 4-5 minutes
  16. It will eventually thicken and start to boil
  17. Turn off the heat and let it sit
  18. Squeeze half a lime into the mixture
  19. Pour the mixture into greased moulds (use any neutral cooking for greasing)
  20. Tap the moulds to get the air bubbles out
  21. Cool them at room temperature and refrigerate for 2 hours
  22. Unmould them once cold and SERVE!

The chef’s personal recipe notes: 

  • Use good quality, sweet, ripe mangoes, not sour ones; this will prevent curdling.
  • Upon adding the corn flour, cook the mixture well, for 4-5 minutes. [Quarter cup=4 Tbsp] Taste the mixture to check for flavour; if the cornflour taste persists, continue cooking. The lime juice added at the end gives a lovely flavour, and since the milk is already thickened by cornflour, it doesn’t split.
  • The setting of the pudding depends on the proper quantity of corn flour and the cooking of the mixture.
  • After pouring into moulds, cool to room temperature, then refrigerate for at least 2 Hours (do not freeze)
  • If no moulds are available, just pour it into glasses, cool, chill, and enjoy.

3. Stuffed Mango Kulfi

Who does not love kulfi during the summer seasons? And if it’s a three-ingredient mango kulfi, you wouldn’t be able to keep your hands to yourself.


  • Milk (full cream) – 1.25 lts/5 cups
  • Mangoes – 6-8
  • Sugar – 70gms / ⅓rd cup
  • Pista – Handful


  1. Heat milk and reduce it till becomes 1/3rd
  2. Add sugar, stir and cool completely
  3. Add pista once it has cooled down
  4. Remove the seed of the mango while keeping the entire shape of the mango intact
  5. Gently squeeze the mango & do not peel the mango. Remove the top of the mango by slicing the head/cap of the mango. Retain this cap. Now using a kitchen knife loosened the pulp around the mango seed. Firmly hold the seed and rotate it to loosen it further. Now pull it out.
  6. Place the mango with skin on in a small cup so it stands upright. Remove any pulp from the seed and add it back to the empty mango shell.
  7. Fill this cavity of the mango shell with the kulfi mixture
    Put the mango cap back and freeze it
  8. Once frozen, remove and peel the mango
    Slice and serve
  9. Garnish with pista and serve it frozen.

Your easy-peasy mango dessert is all ready!

4. Mango Cheesecake

This mango cheesecake is baked and tastes incredibly light and creamy. An ideal dessert for a hot summer’s day. This cheesecake is sure to please any mango lover!


  • For the crust: 200g Graham crackers/biscuits 6 tablespoons (90g) Malted butter 1 tablespoon Milk
  • For the cheesecake: 3½ cups (800g) Cream cheese 1 cup (200g) Sugar 3/4 cup (180g) Mango Puree 4 Eggs 1 teaspoon Vanilla extract 1/4 cup (60ml) Heavy cream 1/2 cup (115g) Sour cream Orange/lemon zest 1½ tablespoons Cornstarch
  • For topping: 2 Mangos, cubed 1 tablespoon Sugar 1½ tablespoons Cornstarch 1/4 cup (60ml) Water


  1. Make the crust: Preheat oven to 325°F (160°C). In a food processor crush cookies into fine crumbs. Add melted butter, and milk and pulse until combined. Press into the bottom of a 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
  2. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at a time, beating to combine after each addition. Do not overbeat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not overbeat.
  3. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, and place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the centre jiggles slightly. Turn off the heat and leave it for another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
  4. Make the topping: place all ingredients into a saucepan and cook until thickens about 4-5 minutes. Turn the heat off and allow to cool.
  5. Spread the topping over the cheesecake. Refrigerate until ready to serve.

Bake a cheesecake this time, rather than purchasing one.

5. Mango Graham

Mango graham float is a layered icebox cake made of ripe mango pieces & graham crackers. They will keep you from wanting more.


  • 1 kilo ripe mangoes
  • 2 ½ cups all-purpose cream or whipping cream (chilled overnight)
  • 1 can or 390 grams of condensed milk (chilled overnight)
  • 2 packs of honey Grahams
  • 1 cup evaporated milk
  • ½ cup crushed grahams (for toppings)


  1. Slice the two cheeks of the mangoes. Use a glass to easily scrape the mangoes. Slice them thinly and set aside.
  2. In a large bowl, add the chilled all-purpose cream and whip using high speed until it doubles its size. Add the condensed milk and mix until well combined.
  3. Pour the evaporated milk into a shallow bowl. Dip each graham cracker in the evaporated milk to soften before layering into the baking dish.
  4. Add a layer of graham crackers. Spread a layer of cream. Arrange a layer of sliced mangoes. Repeat these steps until you make 2-3 sets of these layers. Add a final layer of cream on top and sprinkle some crushed grahams.
  5. Chill the mango graham float for at least 6 hours.
  6. Serve chilled and enjoy!

Try these mango desserts to serve your guests, family members, or just yourself! Stay healthy and happy this mango season!

Let us know your thoughts below.

The Indian Bugle
The Indian Bugle
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