The king has arrived :)) for all the cribbing about the summer and the heat and the humidity, who can take away the joy of slllllurping on yummy mangoes...this to me is one of the biggest joys of living in India..almost like a heritage to be proud of. Beginning the desserts spree with my all time favourite..mango cheese cake. Quite similar to the the raspberry one posted earlier, slight variations to adjust to the sweetness of mangoes ..enjoy!
Ingredients (serves 10)
For the biscuit base
15 marie biscuits
75 gm butter
For the gelatin mixture
1 tablespoon gelatin (I used veg gelatin)
200 ml Mazaa (or any other mango drink)
For the middle layer
200 gm mascarpone cheese (or cream cheese)
1 cup hung curd
6 tablespoons powdered sugar
For the topping
Pulp of 2 medium mangoes
4-5 tablespoons sugar (depends on the sweetness of the mangoes)
1. Powder the biscuits in the dry mixer till you get fine crumbs. Rub in the melted butter to get a crumbly mixture and spread this as the bottom layer of the dish. The thickness of the layer will depend on the size of the dish you are using.
I used a 10 inch borosil tray..you can even make individual cheesecakes in dessert cups/glasses..
Place the dish in the fridge for half an hour to set.
2. All ingredients for the middle layer should be at room temperature .Mix all the ingredients of the middle layer with a an electric beater till smooth.
3. Dissolve the gelatin in 200 ml of juice. Bring this mixture to a boil and reduce to a simmer for half a minute.
4.Add most of the gelatin mixture (leave about 2 tablespoons for the mango layer) to the cream cheese mixture. You have to be quick and start whisking with the beater immediately to remove any lumps that are formed.
5. Quickly pour this layer over the biscuit layer and leave to set for an hour in the fridge.
4. After an hour, add the pulp and sugar to the remaining gelatin mixture (which would have become like jelly by now..don't worry it will dissolve with the heat) Bring this mixture to a boil on a low flame and keep boiling till all the jelly is dissolved.
5. Pour this mango mixture over the cream cheese layer and leave to set for another hour.
And this is pic of the top view...
Ingredients (serves 10)
For the biscuit base
15 marie biscuits
75 gm butter
For the gelatin mixture
1 tablespoon gelatin (I used veg gelatin)
200 ml Mazaa (or any other mango drink)
For the middle layer
200 gm mascarpone cheese (or cream cheese)
1 cup hung curd
6 tablespoons powdered sugar
For the topping
Pulp of 2 medium mangoes
4-5 tablespoons sugar (depends on the sweetness of the mangoes)
1. Powder the biscuits in the dry mixer till you get fine crumbs. Rub in the melted butter to get a crumbly mixture and spread this as the bottom layer of the dish. The thickness of the layer will depend on the size of the dish you are using.
I used a 10 inch borosil tray..you can even make individual cheesecakes in dessert cups/glasses..
Place the dish in the fridge for half an hour to set.
2. All ingredients for the middle layer should be at room temperature .Mix all the ingredients of the middle layer with a an electric beater till smooth.
3. Dissolve the gelatin in 200 ml of juice. Bring this mixture to a boil and reduce to a simmer for half a minute.
4.Add most of the gelatin mixture (leave about 2 tablespoons for the mango layer) to the cream cheese mixture. You have to be quick and start whisking with the beater immediately to remove any lumps that are formed.
5. Quickly pour this layer over the biscuit layer and leave to set for an hour in the fridge.
4. After an hour, add the pulp and sugar to the remaining gelatin mixture (which would have become like jelly by now..don't worry it will dissolve with the heat) Bring this mixture to a boil on a low flame and keep boiling till all the jelly is dissolved.
5. Pour this mango mixture over the cream cheese layer and leave to set for another hour.
And this is pic of the top view...
No comments:
Post a Comment