Although traditional Indian chutneys typically make use of green, unripe mangoes, this recipe is perfect for that moment when your mango supply is ripening faster than you can manage.
'mango' on Serious Eats
Die-hard ricotta cheesecake purists, avert your eyes: this is a cheesecake crafted from Brillat-Savarin cheese, a French triple-crème that's super dense and fatty. It provides an excellent foil for a playful cookie crust and an artfully constructed passion fruit glaze.
In this twist on the classic upside down cake, the pineapple is put in the batter, which adds extra moisture, texture, and a fruity flavor to the crumb. The top of the cake is sliced mango, which enhances the dish's tropical flavors.
In attempt to banish the late-winter doldrums, we've rounded up 17 transportive desserts that make use of creamy coconut, tangy pineapple, and other tropical fruits and flavors. They're a little bit of sunshine you can taste, even when you've forgotten what the touch of warm summer rays feels like.
The simplicity of florentine cookies leaves them open to interpretation. In this case, dried chopped mango adds a chewy, sweet, slightly tart flavor that goes very well with a base of chopped pecans.
Next to masala chai, there's no greater beverage ambassador to India than a mango lassi. And while it's not my favorite lassi variation out there, I can't deny that it's a pretty smart thing to do with mangoes and yogurt. It's also a good basis for getting more frozen yogurt into your life.
Bake the mangos under the coconut batter, then flip it over to reveal one moist and juicy cake.
This sorbet is the next-easiest thing to eating straight-up fruit: puréed mango, sugar, lime juice, and salt. There's some water to get the blender going, but otherwise nothing standing in the way between you and the mango. The result is an impressively creamy sorbet with an elasticity verging on ice cream.
It may have been the '80s entertaining scene or remnants from my mother's childhood, but I remember in candid detail some rather outré desserts being served at parties at home. "Merengón" was a popular one—the large version of Floating Islands, filled with some tropical fruit-based sorbet, as was Baked Alaska, and other icebox cakes that looked exotic and kitschy. For some reason, most of these recollections take on a fading yellowish hue in my mind, like old photos in an album.
Mango mousse pie is one of my favorite choices for Easter, delivering a less filling note that's light and still decadent—the perfect finish to a heavy meal.
It wasn't until I met my husband that I experienced the pleasure of eating a fleshy, ripe mango cut straight from the core, juice dribbling down my chin. This recipe condenses all those delicious mango flavors into a bright, not-too-sweet jam.
Mango, for me, is a quintessential summer flavor. Tart, sticky, and sweet, it is the fruity embodiment of the warmth and brightness of summer. Cloves, on the other hand, are darker, spicier, and deeply autumnal. The two together? Perfect for a warm summer evening in early March.