--- The Cook Up with Adam Liaw's fourth season airs weeknights on SBS Food (Ch.33) at 7.00pm. All episodes available anytime on SBS On Demand. ---
There's something about the smooth, dense blush-touched skin and glorious, juicy yellow-gold flesh of a mango that says, "Summer is here and I am the embodiment of all that is good about it". (Although, as mango lovers know, some early varieties hit the market in spring, and late varieties are still in good supply in early autumn). Mangos are delicious to eat just as they are, of course - but they also make great desserts.
Here are a few favourites, from a three-ingredient mousse that takes only minutes to make through to popsicles and celebration cakes.
If you love mango then caramelised mango may be your ultimate dessert ingredient. O Tama Carey shared this recipe with Adam Liaw in an earlier season of The Cook Up and it's a cracker. Fresh cream and coconut cream are whipped together and then combined with a little pureed mango. Meanwhile, juicy mango cheeks coated in sugar go into a heated pan and are roasted until caramelised. Serve up the cooled mango pieces with the chilled cream, garnished with toasted coconut and buckwheat.
Tiramisu meets mango meets cake... From SBS Food's Farah Celjo, this light, summery take on an Italian classic pairs white chocolate with fresh fruit. A great dessert to bring to any party!
A cousin to the classic French tarte Tatin, this upside-down tart from Guinea in west Africa is rich with caramelised fruit. It absolutely demands to be served up, still warm, with a scoop of vanilla ice-cream.
A cool idea for any warm-weather gathering, this stylish dessert is also vegan, so it's great for any guests that don't eat dairy. Mango and coconut ice-creams are layered together, and a mango coulis, almonds and flaked coconut are used to garnish.
Do you know what's even better than how good these dim sum-style crepes from Adam Liaw taste? The fact is that they can be made well in advance and refrigerated until ready to serve.
Anna Polyviou's take on a classic Australian favourite features mango and passionfruit jelly and a tropical fruit compote that includes mango, along with mango popping pearls, meringue pieces, diplomat cream and fresh fruit.
This recipe from Pati Jinich was inspired by a holiday in San Miguel de Allende, in Mexico. A nutty pecan pastry encloses a smooth, sweet pastry cream filling, with ripe fresh mango and a jam and white wine glaze decorating the top.
Shared by Nakkiah Lui in season 2 of The Cook Up with Adam Liaw, this smooth delight is super easy to make: just puree mango flesh with a little sugar, whip some cream and then fold them together. Serve with some fresh mango, whipped cream and passionfruit, if you like.
"Kulfi, a traditional Indian ice-cream, takes hours to make. This is my great shortcut, using condensed milk and cream to create sweet creamy ice-blocks with lovely flavour," says Parveen Ashraf of these chilled popsicles. You will need to allow at least 5 hours of freezing time, but the hands-on time is shorter than other versions.
Another - and very stylish! - take on the mango-meets-ice-cream theme, this dessert from Anneka Manning sees layers of sweet meringue and mango ripple ice-cream combined with toasty coconut flakes and roasted macadamias.
Find more ideas in our mango recipe collection.
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