Eggless No Bake Mango Cheesecake

No Bake Mango Cheesecake 1

Back to blogging after a long break… Hubby’s parents and sister n family were with us for 2 months vacation. Was really engrossed with the cooking, outings , shoppings 😉 Kids were all excited to have cousins over ..

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One day my father in law showed me an article that came in the newspaper . The author was mentioning how hectic it was with her family visiting them for vacation and how she will miss them when they go back , but at the same time she was longing to get back to her usual routine and writing . My father in law was pulling my leg asking if that was how I too feel , the only difference would be that I am not into writing 😉 I replied laughing , I will get back to my blog later.. 🙂  But now house does feel a little empty without them here…

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After the No Bake Dates Cheesecake here is yet another no bake cheesecake for you. Since it is mango season what better option other than mangoes?  And this recipe is for all my friends who have been asking for easy , not complicated recipes.. 🙂  This recipe takes only about 15 minutes to prepare.. (apart from the freezing time) And you have a rich delicious cheesecake that will make others go for a second serving .. . I had made this no bake mango cheesecake when in laws were here.. And it was well appreciated. Preparing the cheesecake in individual glasses is a great idea as they give a visual appeal too.. or you could use a loose bottomed spring form pan.

No Bake Mango Cheesecake IMG_5456

I found this recipe from the beautiful blog Maria’s Menu. I have been following her blog for a long time now, even before my blogging days. Do try out this recipe. ..

No Bake Mango Cheesecake mix

EGGLESS NO BAKE MANGO CHEESECAKE

EGGLESS NO BAKE MANGO CHEESECAKE

  • Servings: 12
  • Difficulty: Easy
  • Print

INGREDIENTS

FOR THE BISCUIT LAYER

  • Digestive biscuits – 250 gms, finely crumbled
  • Unsalted Butter – 100 gms, melted

FOR THE CHEESECAKE LAYER

  • Philadelphia full fat cream cheese – 340 gms/ 12 oz (or any other cream cheese available)
  • Whipping cream – 250 ml (1 cup approx)
  • Mango pulp – 1½ cup
  • Mango – 1-2, cut into small bite size pieces (optional)
  • Gelatin – 1 tbsp/10 gms
  • Hot water – ½ cup
  • Icing sugar – 2-3 tbsp
  • Sugar – ⅓ cup

FOR THE GLAZE TOPPING

  • Mango pulp – 1 cup
  • Gelatin – 1 tbsp/10 gms
  • Hot water – ½ cup

METHOD

FOR THE BISCUIT LAYER

  1. Combine the finely crumbled biscuits and melted butter. Press this mixture to a loose bottom tin or the dish you are using. Refrigerate it while you make the rest of the cheesecake.

FOR THE CHEESECAKE LAYER

  1. Dissolve gelatin in hot water.
  2. Whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form.
  3. Combine the cream cheese and sugar, till it becomes smooth.
  4. Combine the mango puree and warm gelatin mixture. Add this to the cream cheese mixture. Mix well.
  5. Add the whipping cream to this in two batches and combine well.
  6. Add the mango pieces (if using) and mix well.
  7. Pour this mixture over the biscuit base and return it to the fridge.
  8. Make sure that this layer is refrigerated for a minimum of 2 hours, before adding the glaze topping

FOR THE GLAZE TOPPING

  1. Dissolve the gelatin in hot water. When it is warm, add it to mango puree and mix well.
  2. Pour this over the cream layer, once it is set. Refrigerate for another 2 hours or till you serve. Garnish with strawberry/ mint leaves.
  3. Keep at room temp 10 mins before serving, so that the biscuit layer softens a bit.

 

No Bake Mango Cheesecake IMG_5492

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Ethakka Pineapple Pachadi

My friend, Zareena called me up yesterday to ask if we would like to join her for the Onam sadhya , at ISC. Eagerly accepted the invitation, no way was I going to  miss a sadhya.. And at the back of my mind, I wanted to let the kids see and feel the festive atmosphere. Festive is the worda really nice sadhya with Onam songs in the background and most of the people wearing traditional Kerala dress…. took me back to the days in Kerala… Onam with pookkalam and sadhya, especially paaysam… Though my eldest son wasn’t quite thrilled to eat from a banana leaf , the younger one was quite happy and even enjoyed the vanchippattu  ..  Thanks Zareena, for the invitation.

[A modest Sadya that I made for Onam… As it was a last minute decision the number of curries was less, nevertheless managed to make Parippu Paayasam..]

My favourite among the sadhya dishes – Madhura Curry/ Ethakka Pineapple Pachadi – a tasty combo of fruits in ground coconut. Though the name mentions only ethakka and pineapple, this one has mango and grapes added which adds a really nice flavour. I think the curry should be called Fruit Salad Curry, (courtesy my sister in law) . What do you say?

Here’s the recipe

Ingredients

  • Banana (frying variety) , cubed – 1 cup
  • Pineapple , cubed – 1 cup
  • Mango , cubed – 1 cup
  • Black grapes – 5
  • Turmeric powder- 1 tsp
  • Chilly powder – 1 tsp
  • Sugar – 1 1/2 tbsp
  • Coconut, scraped – 6 tbsp

For tempering

  • Coconut oil – 3 tsp
  • Mustard seeds- 1 tsp
  • Red chillies – 4-5
  • Curry leaves – a few

Method

  1. Keep the grapes in hot water . After 10 minutes remove  from hot water and keep them aside.
  2. Mix the banana, pineapple and mango pieces with the chilli and turmeric  powders. Cook the pieces adding about 1/2 cup of water and salt.
  3. When the pieces are cooked well and all water is absorbed, add the sugar and mix well.
  4. Grind the coconut into a smooth paste and add to the fruits mixture.
  5. Add the grapes.
  6. Heat a pan for tempering. Add oil . When oil gets heated , add the mustard seeds. When it starts to splutter , add curry leaves and red chilies.
  7. Pour the oil over the curry.


Sending this the events- Food Palette Series- rainbow colours , Life is Green , Kerala Kitchen hosted by Easycooking, and Anyone Can Cook events

Mango Layer Pudding

mango

I love puddings… and I love to cook them too… Actually I am always on the look out for new pudding recipes, it’s kind of my weakness 🙂 …During one vacation in Kerala , while I was searching recipe books for pudding recipes , Zareena (my sister in law) said that she has got  a new recipe from her friend – it is a five layer pudding.. Five layers? Now I got really excited. So  Zareena and I got to work and made the pudding, both of us really eager to see how the layers would turn out. While we were whipping it out, my brothers would peep in asking “Is it ready now?” … And finally the pudding was in the fridge. Now my brothers got really impatient, asking every now and then “Why is it taking so long?”  The result – we had to take the pudding out before it was fully set.  We never got to see the layers 🙂  Back in Abu Dhabi , I tried the pudding again and called up Zareena to say that this time I did see the five layers 🙂

I  made this pudding recently at a get together and it got awesome responses.. So check out the recipe and try it out..


Recipe Source – Zareena

INGREDIENTS

For the first layer (Biscuit Layer)

  • Marie Biscuit – 100gm
  • Butter (unsalted)- 50 gm
  • Sugar – 1tbsp

For the second layer (Butterscotch Layer)

  • Caramalised sugar – 2 tbsp
  • Butter  (unsalted) – 50gm
  • Sugar – 25 gm
  • Condensed milk – 1/2 tin

For the 3rd layer (China grass Layer)

  • China grass (Agar Agar)- 5gm
  • Water -3/4  cup
  • Condensed Milk – 1/2 tin
  • Sugar – 1tbsp
  • Milk – 3/4 tin( measured in the condensed milk tin)
  • Vanilla essence – 1 tsp

For the fourth layer (Mango Layer)

  • Mango – 2
  • Sugar – 1/2 cup
  • Water – 1/4 cup

For the fifth layer (China grass Layer again)

  • China grass(Agar Agar) – 5gm
  • Water -3/4  cup
  • Condensed Milk – 1/2 tin
  • Sugar – 1tbsp
  • Milk – 3/4 tin( measured in the condensed milk tin)
  • Vanilla essence – 1 tsp

PREPARATION

For the first layer (Biscuit Layer)

  • Crush the Marie biscuits . Mix the butter and sugar to make a dough. Spread this on a greased tin.Keep it in the fridge to set for atleast half an hour.

For the second layer (Butterscotch Layer)

  • Mix all the ingredients in a saucepan and boil for 5 minutes. You will get a thick caramel flavoured mixture. When it cools down a bit, pour it over the biscuit layer.Keep the pudding back into the fridge.

For the third layer (China grass Layer)

  1. Soak the china grass in water for 30 minutes. In a saucepan , boil the china grass with water till you get a clear liquid. Remove from fire and sieve.
  2. Boil the milk, condensed milk and sugar. Take it off the fire.
  3. When both the china grass mixture and condensed milk mixture are of the same temperature, mix the two .
  4. Return this mixture to the stove and heat on medium flame stirring continuously. Stir for around 5 minutes till the mixture thickens.
  5. Remove from fire, add the vanilla essence. When it has slightly cooled down, pour it over the butterscotch layer.
  6. Keep it back in fridge to set.

For the fourth layer (Mango Layer)

  • Puree the mangoes with the sugar  in a blender. It should be of a thick consistency. Add water as required and blend once more. When the china grass layer is set, pour the mango mixture over it. Keep back to refrigerate.

For the Fifth Layer (China Grass Layer)

  • Repeat the process as in the third layer. Pour the cooled mixture slowly over the mango layer. Refrigerate for 3-4 hours

That’s it.. You can top the pudding with whipping cream or pralines.(That will make it a six layer pudding 🙂 )


Sending this to Bookmarked Recipes- Every Tuesday hosted by Aipi and Priya

and to Kerala Kitchen hosted by Magpie’s Recipes