The fading days of mangoes

The mango season is over but the craving for this delicious fruit lingers on in our taste buds. The good news is, if you look hard enough, you can still find shops selling them. These may not taste as good as one would expect from a seasonal fruit, but how bad can it possibly get? We are talking mangoes after all. This week Sam Q provides some excellent recipes to make the best out of the fading days of the mango season.

MANGOLICIOUS CUPCAKES

Ingredients

160g butter, room temperature 

200g caster sugar

3 large eggs, beaten

280g self raising flour

120ml evaporated milk

3/4 cup ripe mango chopped

Frosting

200g cream cheese, room temperature

2 tbsp condensed milk

45g icing sugar, 40g butter

¼ cup mango flesh

Method

Beat butter and sugar till pale and creamy. Add in eggs. Mix well. Add in flour, and then the chopped mangoes. Mix now and pour mixture into muffin pans. Bake for 15-20 minutes or till cake is done. Cool thoroughly. To make frosting, combine cream cheese, butter and icing sugar. Mix well with electric beater. Now add condensed milk and mango flesh. Mix thoroughly.You can now pipe or spread icing on cup cakes and serve.

MANGO CHEESECAKE

For the crust -

50g butter

200g digestive biscuits, crushed

50g caster sugar

For the filling -

200g Philadelphia Cream Cheese

200g condensed milk

100g whipping cream, beaten

1 tbsp lemon juice

25g gelatin

¼  cup water

For the garnish -

Thinly sliced mangoes to cover the whole cheese cake in a circular manner.

Method

To make the crust, melt butter and add crushed digestive biscuit crumbs and caster sugar. Mix well and remove from heat. Grease a 9-inch spring form cake tin and press the biscuit mixture into the base of the cake tin. Bake at 170C for 5-7 minutes. Cool. To make filling, beat cream cheese and condensed milk. Add the whipped cream and fold in lemon juice. Mix the gelatin with hot, boiling water, stirring till it dissolves. Strain through a sieve. Add the cooled gelatin in a thin stream to the mix. Pour mixture into prepared tin. Cover and chill overnight. Garnish with thinly sliced ripe mangoes.

MANGO PANNA COTTA

Ingredients

4 tsp gelatin powder

6 tbsp cold water 

2 cups fresh mango juice 

2 cups of cream

1/3 cup sugar 

Method

Place the cold water in a large mixing bowl and sprinkle in the gelatin powder. Heat the mango juice, heavy cream and sugar in a saucepan until sugar dissolves. Do not boil. Pour the warm liquid over the gelatin and mix well. Divide the panna cotta evenly among eight ramekins and refrigerate overnight. Garnish with whipped cream and chopped mangoes.

Photo: Collected