Chill Out With These 3 Nutritious Summer Sweets That Blends Mangoes With Nuts

Last Updated:May 27, 2025, 16:49 IST

Celebrate the goodness of mangoes with these vibrant and nutrient-rich treats that blend the juicy fruit with nuts.

Sweet, juicy, and bursting with sunshine, mangoes are the undisputed stars of summer. Whether you love them ripe and luscious or paired with unexpected flavours, this delightful summer fruit can transform any dish into a seasonal celebration. Chef Meghna Kamdar and Chef Gopalasamy S have come together to share three vibrant and nutrient-rich treats that blend juicy mangoes with nuts, making every bite irresistibly cool and indulgent.

Pista and Mango Sabudana Kheer by Chef Meghna Kamdar (on behalf of American Pistachio Growers)

Ingredients:

• Milk – 1 litre
• Cardamom Powder – 4-5 pinches
• Sabudana – ½ cup soaked (soaked for 4–5 hours)
• Pistachio – ½ cup
• Mangoes – 2, chopped

Method:

• Take 1 litre of milk and bring it to a boil. Add cardamom powder and stir well.
• Once the milk comes to the boil, add soaked sabudana (soaked for 4-5 hours).
• Let sabudana cook in milk till it becomes transparent.
• Lower the heat and add condensed milk as per your taste. Stir everything well.
• And add 1/4 cup blanched pistachios.
• Once the kheer comes to the right consistency, turn off the heat and bring it to room temperature.
• Add two chopped mangoes; you may add mango pulp as well. Keep the kheer in the fridge to chill
• Enjoy this kheer chilled with some more pistachios and mango garnishing.

Almond Mango Cake with Mango Cheese Cream by Chef Gopalasamy S

Ingredients:

For the Cake

• Butter – 200 g
• Almond powder – 200 g
• Sugar – 200 g
• Eggs – 4
• Mango purée – 80 g
• Vanilla essence – 2 ml

For the Cheese Base

• Cream cheese – 100 g
• Mango purée – 50 g
• Whipped cream – 20 g

Method:

• Cream the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Fold in the almond powder, then add the vanilla essence and mango purée.
• Pour the mixture into a mould and bake at 180°C for 15 to 20 minutes.
• Once baked, allow the cake to cool to room temperature.
• In a separate bowl, mix cream cheese, mango purée, and whipped cream until a thick cream forms.
• Pipe the cream mixture onto the cooled cake.
• Top with Alphonso mango chunks and serve.

Summer Chilli Mango Brownie Pudding by Chef Gopalasamy S

Ingredients:

• Mango purée with chunks – 200 g
• Sugar – 200 g
• Basil (chopped) – 2 g
• Brownie cubes – 150 g
• Agar agar – 5 g
• Mango cubes – 30 g

Method:

• Take fresh, well-ripened mangoes and extract the pulp. Mix the pulp with sugar and let it chill in the refrigerator.
• Dissolve agar agar in a little water and fold it into the mango purée.
• Pour the mixture into serving glasses and set them in the refrigerator to chill.
• Cut homemade brownies into cubes.
• Once the mango layer is set, remove the glasses and add brownie cubes to one side. Place the glasses back in the refrigerator to firm up further.
• Cut the mango into small cubes and arrange them on top of the glasses. Serve chilled.

Location :

Delhi, India, India

First Published: