Easy summer desserts

Mango Mousse

Make these easy summer desserts and enjoy the flavorsome, delectable fruits in a refreshing style.

Sponge and ice cream pie


500 gm plain sponge cake

4 cups choco flakes

8 scoops icecream (any flavor), slightly softened

10 gm Watermelon syrup

20 gm litchis

30 gm digestive biscuits

20 gm butter


  1. Take plain sponge cake. Cut it into quarters.
  2. In the meantime, make a piecrust with digestive biscuit and butter.
  3. Cut litchis or any summer fruit into quarters.
  4. Take a martini glass / cocktail glass/ any otherglass.
  5. Keep the glass chilled to get better results.
  6. First put the piecrust in the bottom. Then add a scoop of ice cream.
  7. Put litchi on top. Add bit more sponge.
  8. Add one more scoop of ice cream.
  9. Top it up with watermelon syrup.
  10. Keep it chilled in the fridge.
  11. Add chocoflakes on top and serve chilled.

Mango mousse


5 cups fresh mango puree

1 cup sugar

1 1/2 cups whipping cream

5 egg whites

1 tablespoon unflavored gelatin

1/2 cup boiling water


  1. Sprinkle gelatin over hot water in a small bowl.Stir to dissolve.
  2. Cool for 10 minutes.
  3. Mix the mango puree and sugar.
  4. Pour in the cooled gelatin.
  5. Whisk cream until it is thick.
  6. Pour in the mango mixture& fold through until evenly blended.
  7. Whisk egg whites until stiff.
  8. Fold gently through the mango mixture until completely combined.
  9. Transfer to serving glasses.
  10. Leave to set in the fridge for 1-2 hours.
  11. Decorate with the sliced mango and fresh flowers, if desired.
  12. Serve and enjoy!

Summer fruit jelly


200 ml Orange juice

30 mlLemon juice

15 gm Gelatin

10 ml water

35 gm sugar

20 gm Cherry

50 gm Pineapple

25 gm strawberries


  1. Dilute the gelatin in water and then heat it till it melts.
  2. Take orange juice, lemon juice and mix them in a bowl .add sugar.
  3. Take pineapple cut them into neat dices.
  4. Cut strawberry into quarters. Addcherry.
  5. Mix the fruits in the dilution of orange and lemon juice.
  6. Add gelatin and set it in a mould.
  7. Put it in the fridge till it sets.
  8. 8. Serve chilled

These recipes were shared by Executive Sous Chef Nishant Kumar Choubey of Dusit Bird Hotel.