It’s summer in Mzansi, which means we’re in for a marvellous mango season! If you’re obsessed with this sensational fruit and love dessert, then we have all the sweet inspiration you need. From zingy Mango and Granadilla Cheesecake to saucy Coconut and Mango Malva Pudding, here’s how to add a tropical twist to your treats this summer.

Craving something sweet? Try these mango recipes…

Tasty Tropical Treats

Mangoes are the quintessential summer fruit! Their vibrant sunset shades and beautifully fragrant scent make them perfect for incorporating into desserts like Mango Crème Brûlée.

Although they take slightly longer to prepare, the end result is worth it! Silky smooth with a honeyed flavour, they’ve got that unmistakable ‘crème caramel cup’ flavour – every local’s favourite childhood sweet treat. This version has the same appeal but with a mango twist.

Whether puréed, sliced, diced, used as a baking ingredient or enjoyed fresh from the orchards, there’s no end to the magic of mangoes!

Tarts are super simple to make, which is why this Cheat’s Mango and Granadilla Cheesecake will be your go-to this summer. It takes just 25 minutes to whip up and is utterly delicious. Take this teatime treat to the next level by making pretty mango ‘petals’ with the fruit slices and topping it with granadilla pearls.

Another gem being given a mango makeover is Tannie’s malva pudding. Even purists will savour every spoonful of this crowd-pleasing pud’. This classic treat is revamped into a saucy, tropical take and baked to perfection. (Who said mangoes can’t be baked?)

In this heavenly Coconut and Mango Malva Pudding, eggs are replaced with mango pulp and milk with coconut milk. The traditional butter sauce is reinvented with a coconut milk and mango purée, and served with fresh mango slices and vanilla ice cream for a cooling contrast. If that doesn’t bring excitement to the dessert table, nothing will!

Marvellous Mangoes

Whether puréed, sliced, diced, used as a baking ingredient or enjoyed fresh from the orchards, there’s no end to the magic of mangoes! Not only are they high in vitamins A and C, biotin and minerals like potassium but they are also a great source of vitamins B1 and B6. Even better, they’re free from fat, sodium and cholesterol.

In South Africa, homegrown mangoes are available from December until the end of April. The medium to large-sized Tommy Atkins mangoes arrive first, followed by the small, stringless Sensation mangoes, with the medium-to-large Kent and Keitt mangoes rounding off the season. To judge how ripe your mango is, gently squeeze it. Ripe mangoes ‘give’ slightly under your fingers without having to press hard.

From French classics to South African puddings, these summer fruits add a tropical twist to dreamy desserts. Craving something sweet? Try these mango recipes…

Mango Crème Brûlée

Serves: 6 | Prep time: 20 minutes | Cooking time: 25 minutes + cooling

Ingredients

1½ C (375 ml) very ripe mango, peeled and cubed
2 C (500 ml) fresh cream
5 egg yolks
½ Tbsp (7.5 ml) vanilla essence
⅓ C (80 ml) castor sugar + extra for brûléeing
Extra mango slices, for garnishing (optional)
Fresh mint, for garnishing (optional)
Shortbread biscuits, to serve (optional)

You’ll Need

A blowtorch
6 ovenproof flat baking dishes or ramekins

Method

Preheat the oven to 160 °C. Add the cubed mango to a blender and blitz until it forms a smooth purée. Heat the purée in a small saucepan over medium heat, stirring for about 8 minutes or until reduced by half.

Stir the cream into the mango purée and heat just before it reaches a boiling point.

In a bowl, beat the yolks, vanilla and sugar together. Slowly pour the hot mango and cream mixture into the egg mixture, while whisking constantly to prevent the egg from scrambling. Strain through a sieve to remove any lumps. Discard the residue. Divide the smooth mixture evenly between 6 x 125 ml (½ cup) flat baking dishes. (Note: The brûlées can also be baked in traditional deep 125 ml (½ cup) ramekins. Bake for about 25 minutes.)

Place the dishes in a deep baking tray. Load into the oven and carefully fill the tray with boiling water until it comes halfway up the sides of the dishes.

Bake for 15 minutes or until the outsides are just set and the insides are wobbly when given a light shake. Take the dishes out of the tray and cool to room temperature before placing them in the fridge to cool completely. (Note: this dessert can be prepared ahead of time. They can be kept in the fridge for up to 5 days.)

When ready to serve, sprinkle a thin layer of extra sugar on top of each crème brûlée. Use a blowtorch to caramelise the sugar. If using, garnish the brûlées with mango roses by using a peeler to create ribbons. Finish with fresh mint leaves. Serve with shortbread.

Cheat’s Mango & Granadilla Cheesecake

Serves: 12 | Prep time: 25 minutes | Cooking time: 10 minutes + cooling 

Ingredients

1 packet (200 g) Tennis Biscuits
80 g butter, melted
1 Tbsp (15 ml) golden syrup (optional)
1 L tub (4 C) double cream granadilla & mango yoghurt
1 tin (385 g) condensed milk
1 mango, peeled
2 granadillas, cut in half

Method

Blitz the biscuits until they form a fine crumb. Add the butter, and syrup (if using), to the blender and blitz until combined. Transfer the biscuit mixture and press it into the base of a deep 25 cm microwave-safe dish. Use the back of a spoon to evenly distribute the crumbs.

In another bowl, combine the yoghurt and condensed milk. Pour the mixture over the biscuit base. Microwave for about 8 minutes or until almost set. Allow the dessert to cool, then refrigerate it for at least 2 hours.

Cut the cheeks off the peeled mango, close to the pip. Thinly slice each cheek through the width. Pack large slices from the outside followed by smaller slices towards the inside to create a large mango ‘flower’. Spoon some of the fresh granadilla pulp over and serve.

Coconut & Mango Malva Pudding

Serves: 8 | Prep time: 30 minutes | Cooking time: 40 minutes + cooling

For the Pudding

1 C (250 ml) sugar
60 g butter, softened
¼ C (60 ml) mango pulp
½ C (125 ml) desiccated coconut
1 C (250 ml) coconut milk
2 tsp (10 ml) white vinegar
1 tsp (5 ml) vanilla essence
1 C (250 ml) cake flour
1 tsp (5 ml) bicarbonate of soda
A pinch of salt

For the Sauce

60 g butter
½ C (125 ml) sugar
½ C (125 ml) coconut milk
2 Tbsp (30 ml) mango purée
½ tsp (2.5 ml) vanilla or coconut essence
A squeeze of lemon juice, to taste

To Serve

1 mango, peeled
1.8 L tub mango or vanilla ice cream
3 Tbsp (45 ml) coconut shavings, toasted
Mint leaves, to garnish (optional)

Method

For the pudding, preheat oven to 180 °C. Grease a 1.8 L baking dish with non-stick cooking spray. Use a stand mixer to cream the sugar, butter and mango pulp, until pale. Add the desiccated coconut and mix until well incorporated.

In a separate bowl, combine the coconut milk, vinegar and vanilla essence. In another bowl, sift the dry ingredients (flour, bicarbonate of soda and salt). Stir the milk and flour mixtures together and then add the mango mixture. Pour the batter into the greased baking dish and bake for about 35 minutes or until a testing skewer comes out clean.

Start the sauce just before the pudding is done baking. In a saucepan, heat the butter, sugar and coconut milk on medium-high heat, stirring for about 5 minutes until the sugar dissolves. Bring to a boil.

Take off the heat and stir in the mango purée, vanilla/coconut essence and lemon juice. Pour the hot sauce over the pudding as soon as it comes out of the oven. Poke all over with a skewer or a fork for the sauce to soak in. Allow to stand for 20 minutes.

To garnish, use a vegetable peeler to cut the mango into ribbons and top the pudding with the fruit. Serve with ice cream, coconut shavings and mint, if using. (Note: This is an egg-free malva pudding. Mango serves as an egg replacement in this recipe.)

Want more delicious mango recipes? Try these tropical treats and visit the links below.

mango.co.za | Facebook | Instagram

*Images courtesy of the South African Mango Growers’ Association.