Karachi: Summer in Pakistan is all about mangoes, whether devoured on their own or used in making desserts that showcase the vibrant color, tropical flavor and inherent sweetness of what is widely known as the king of fruits.

Here are three easy-to-make mango desserts from Pakistani Chef Sadia Roomy, who holds a diploma from the College of Tourism and Hotel Management (COTH) in Karachi, and specializes in pastries and desserts.

mango truffle

The first item on Rumi’s menu is mango truffles, made using a dozen chocolate truffles, a cup each of mango puree and desiccated coconut, and ½ cup of condensed milk.

“I usually make chocolate balls with this recipe but mangoes are in season, so I thought of making them with mangoes,” Roumi told Arab News. “Mango with coconut is a good combination.”

Mango Juice

Nothing helps beat the heat of Pakistani summer like freshly chilled mango juice and what’s better than mango juice which is also a breakfast bowl? Ingredients include a large mango, half a cup of milk, pistachios, walnuts, almonds, black currants and honey.

Romi recommends extracting the pulp from mangoes and preparing a puree from it. Next, add yogurt to it and mix to make a thick paste. Pour the puree into a bowl and add slices of seasonal fruit, such as bananas, to the mixture. Add nuts as a finishing touch and top with mango pieces before drizzling with honey.

“It’s a healthy breakfast dish, too, and it’s not just a smoothie,” said Romi. “You can decorate your plate with any seasonal fruit that you like, I used bananas. If you like oats, you can use 2-3 tablespoons of oats.”

mango mousse

To whip a bowl of mango mousse, you need two medium-sized mangoes, four cups of mango mousse, 400ml of whipped cream and 100g of condensed milk.

Romi recommends beating the cooled cream with an electric mixer for five minutes until one sees stiff peaks in the cream, then adding the condensed milk and continuing to mix in a circular motion. Then, remove 50ml of the mixture for later use and use the mango to make mango puree. Add the puree to the cream mixture in three batches, using the folding and cutting method to mix the mixture well and place in the refrigerator for two to three hours.

Pour directly into glasses or through a piping bag, before topping with remaining whipped cream and mango chunks. Rommy suggests refrigerating the mousse for two to three hours before serving it.

“It’s a very simple and easy-to-prepare recipe, it’s a delicious dessert,” she said. “When you see some guests standing at your door, you can do it.”