Bite Into Mango Mania

Three desserts with mango to celebrate the king of fruits

Mango Popsicles

Ingredients
1 + 1/3 cups mango purée
1/3 cup icing sugar
1 + 1/3 cup thick yoghurt
1 tsp vanilla bean paste

Method
1. Mix together the mango puree, one tablespoon of the icing sugar, and two tablespoons of the yoghurt.
2. In another bowl, combine the remaining icing sugar, yoghurt and vanilla paste.
3. Spoon a tablespoon of the mango purée mixture into paper cups.
4. Top with some of the yoghurt mixture. Swirl to create an interesting visual effect.
5. Freeze for an hour, then add the ice-cream sticks, and freeze again for at least six hours, or overnight.

Mango-Lime Sorbet

Ingredients
2 cups diced ripe mango
1 cup simple sugar syrup (made with equal parts sugar and water simmered together)
Juice of half a lime, freshly squeezed
Mint leaves, to garnish

Method
1. Purée the mango in a blender until smooth.
2. Mix in the sugar syrup and freshly-squeezed lemon juice.
3. Chill for at least 20 minutes until cold and the flavours have come together.
4. Pour the mixture into an ice cream maker and churn for 20 to 30 minutes (or freeze longer and then beat well by hand to a sorbet texture).
5. Garnish with mint leaves and serve.

Mango Pannacotta

Ingredients
2 tbsp water
2 tsp gelatin powder
500 ml cream
50 g sifted icing sugar
100 g mango purée
Vegetable oil for greasing the serving glasses
Mango cubes, to serve
Mint leaves, to serve

Method
1. Place the water in a bowl and sprinkle the gelatin over. Set aside for five minutes until the gelatin absorbs water.
2. Heat the cream and sugar in a pan. Add the gelatin and cook for two minutes, stirring until all the gelatin is completely dissolved. Strain the mixture and let it cool slightly. Pour into four glasses that have been lightly greased with vegetable oil.
3. Refrigerate for six hours or until firm.
4. Top with the mango purée, and garnish with mango cubes and mint.

Images: Shutterstock | Photos used for representational purposes only