Rediff reader and food blogger Sangita Agrawal suggests three ways to relish the seasonal fruit.
No Bake Mango Cheesecake
Yield: 8 servings
Prep time: 30 minutes
Total time: 60 minutes
- 200 gm paneer (cottage cheese)
- 200 gm hung yogurt (dahi)
- 250 gm sugar powder
- 2 tbsp vegetarian gelatin
- ¼ cup water
- 1 cup mango pulp
- ½ cup mango chopped
For the base
- 200 gm digestive biscuit
- 1 tbsp sugar
- 2 tbsp butter room temperature
- ½ tsp vanilla essence
For the glaze
- ½ cup mango pulp
- 2 tbsp sugar
- 2 tbsp water
- 1 tbsp lime juice
For the base
- Combine the biscuit and sugar and blend in a blender to a powder.
- Add melted butter, vanilla essence and mix well until all of the crumbs are coated evenly.
- Press the mixture onto the bottom of the spring-form pan making sure that the crumbs are compact. Press with the back of a tumbler.
- Place in the refrigerator until the cheesecake filling is ready.
For the cheese cake filling
- Pour water on the gelatin and let it bloom for 10 minutes.
- Melt it in the microwave or on heater.
- In a food processor blend the paneer to smooth paste.
- Add the yogurt and sugar powder and whip again.
- Add the mango puree and lemon juice and whip.
- Add the gelatin and whip one last time.
- Mix the chopped mango and pour on the prepared biscuit base.
- Tap the pan and keep in the refrigerator for 6 hours to set.
- Transfer all the ingredients in a pan and bring to boil and let it thicken.
- Let the glaze come to room temperature.
- Pour on the cheese cake.
- Set in the refrigerator.
Yield: 14 to 16 serving
Prep time: 10 minutes
Total time: 90 minutes
- 2 litre full cream milk
- 120 to 140 gm sugar
- 2 to 3 cups mango puree
- 5 badam (almonds)
- 5 pista (pistachio)
- ½ tsp elaichi powder
- A few strands of saffron
- Keep milk to boil in a nonstick deep pan and continue to boil on low to medium heat till it is reduced to ½ in quantity. Stir occasionally.
- Add the sugar and continue to boil till reduced to ¼ in quantity.
- In the meantime soak saffron in 2 tsp of hot milk and set aside.
- Slice almonds and pistachio and set aside.
- Switch off the heat and add almonds, pistachio.
- Let the thickened milk come to room temperature, add the cardamom and saffron, give a good mix.
- Now add the mango puree and mix well.
- Pour in the kulfi moulds, sprinkle the rest of the nuts and set in the freezer overnight. If you do not have the moulds then don’t worry. You can set them in paper cups and cover with cling wrap.
- Demould the kulfi by keeping the mould under the tap for a few seconds.
- Serve immediately.
Kachhe Aam ki Launji
Yield: 6 serving
Prep time: 3 minutes
Total time: 15 minutes
- 300 gm Kairy/kaccha aam (unripe mango)
- 4 tbsp sugar
- 1 tsp dhania powder (coriander)
- ½ tsp red chilli powder
- ¼ tsp haldi (turmeric)
- 1 tsp panch phoran (cumin, mustard, fennel, nigella, fenugreek)
- A pinch of hing (asafoetida)
- Salt to taste
- 2 tbsp oil
- Peel and cut the mango in cubes.
- Heat the oil in a pan; add panch phoran and let it crackle.
- Add the hing and mango, saute for 1 minute.
- Add rest of the ingredients and give a stir.
- Cover with a lid and cook for 3 to 4 minutes.
- Stir again add 3 tbsp of water and cover and cook till mangoes become soft but not mushy.
- Serve with aaloo puri or even with rice.