As summer comes to a close, it’s the perfect moment to pay tribute to the king of fruits—mango—with three unforgettable recipes that blend both Indian tradition and global culinary flair. Mangoes are not just a seasonal treat; they are an emotion deeply rooted in summer celebrations. Whether you crave creamy desserts or sweet-tangy preserves, these vibrant recipes promise to make your summer farewell deliciously memorable.
Top chefs Neha Deepak Shah and Sneha Singhi, in collaboration with Stahl Kitchens, bring a refreshing spin to the classic mango experience. From tropical rolls to a fusion cheesecake and a spicy-sweet pickle, these recipes are your last chance to enjoy mango magic this season.
1. Mango Sticky Rice Summer Rolls
By Chef Neha Deepak Shah
A twist on the Thai classic, these mango sticky rice rolls offer a light tropical indulgence.
Ingredients:
- Thai white glutinous rice (1 cup, soaked overnight)
- Full-fat coconut milk (1 cup + ½ cup for sauce)
- Sugar (3-4 tbsp + 2-3 tbsp for sauce)
- Salt (½ tsp)
- Cornflour (1 tsp) + Water (2 tsp)
- Rice paper sheets
- Thin mango slices
- Sesame seeds (black & white)
Method:
Soak and steam the rice until soft and chewy. Prepare coconut milk mixture and mix with the rice until thickened. Make a cornstarch-thickened coconut sauce for dipping. Assemble each roll with sesame seeds, mango slices, and sticky rice inside soaked rice paper. Roll tightly and serve with the coconut dip.
2. Mango Shrikhand Cheesecake
By Chef Sneha Singhi
A rich union of shrikhand and cheesecake—baked in one pan and topped with mango bliss.
Ingredients:
- Crushed digestive biscuits (1 cup)
- Melted butter (2 tbsp)
- Chopped nuts (1 tbsp, optional)
- Hung curd (1½ cups)
- Sweetened condensed milk (½ cup)
- Mango puree (¾ cup + ¼ cup for topping)
- Cardamom powder (optional)
- Cornflour (1 tbsp, optional)
- Fresh mango chunks (½ cup)
Method:
Roast biscuits and butter in a pan, press to form the base. Blend curd, condensed milk, puree, cardamom, and cornflour for the filling. Pour over the base and bake at 150°C for 25–30 minutes. Chill thoroughly before topping with mango chunks and extra puree.
3. Traditional Aam ka Chunda
By Chef Sneha Singhi
This Gujarati-style sweet and tangy mango pickle makes the perfect summer companion.
Ingredients:
- Raw mangoes (1 kg, grated)
- Granulated sugar (1 kg)
- Salt (1 tsp)
- Turmeric (1 tsp)
- Red chilli powder (1 tbsp)
- Roasted cumin powder (1 tbsp)
- Black salt (½ tsp)
- Hing (¼ tsp, optional)
Method:
Combine grated mango and sugar, let rest to form syrup. Cook with salt and turmeric until thick and syrupy. Add spices and simmer for a few more minutes. Cool completely and store.
Give your summer the sweetest farewell with these mango-based recipes that blend freshness, flavor, and cultural flair.
