Nothing says summer quite like the flavours of mango so to celebrate this much-loved fruit, we have a few magical recipes.

The fruit packs in lots of powerful antioxidants, Vitamin C and A, as well as sulphur and iron. These are all great for detoxing the system!

Mango Basil Colada

mango basil colada; mango cooking

By Chef Tarun Sibal, Director One Fine Meal


  • Fresh cut mangoes 100 Gm
  • Coconut water – 100 ml
  • Coconut cream – 50 ml
  • Ice – a few cubes
  • Basil – 3 leaves
  • Sugar – 1 tsp


  • Muddle the basil leaves in a glass with sugar
  • Add ice , mangoes and coconut water in a blender and mix
  • Pour it in the basil glass
  • While swirling its with a spoon add the fresh coconut cream
  • Dress with with the basil leaf


Mango Panna Cotta; mango cooking

By Chef Tarun Sibal, Director, One Fine Meal


Mango Puree

  • 4 medium mangos, or 2 cups, peeled and pitted
  • 1 cup mango juice 1 envelopes unflavored gelatin powder

Panna Cotta

  • 1 1/2 cups whole milk
  • 1/3 cup sugar 3 envelopes unflavored gelatin powder
  • 1/2 tsp salt
  • 1 1/2 cups heavy cream, or half and half
  • 1/4 tsp vanilla extract


  • 1/2 cup diced mango
  • 1/2 cup raspberries


Mango Puree

  1. Add mango flesh to a blender and puree until smooth. Set aside.
  2. In a small bowl, add mango juice and sprinkle gelatin on top. Wait 5 minutes for gelatin to soften and then mix with a spoon.
  3. Microwave mango juice for 1 minute on high power. Stir again for one minute until gelatin has dissolved.
  4. Set stemless wine glasses or tumblers in a muffin tin on an angle. If the glasses slide, place a tea towel underneath to stabilize.
  5. Mix together the mango puree and mango juice mixture. Pour into glasses to a half inch below the rim, and chill in position at least 2 hours to set.

Panna Cotta

  1. In a small saucepan, add milk and powdered gelatin and wait 10 minutes.
  2. Raise heat to medium, add sugar and stir several minutes to dissolve.
  3. Remove saucepan from heat and stir in the cream, vanilla and salt.
  4. Once at room temperature, pour into the glasses enough to cover mango. Chill for 1-2 hours until set.
  5. Garnish with optional raspberries and diced mango. Serve and enjoy!

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