Showing posts with label Mango. Show all posts
Showing posts with label Mango. Show all posts

Mango Cheesecake (Eggless)

Every time I watch that episode from Friends when Chandler and Rachel steal their neighbour’s cheesecake and eat it, I feel like  getting my own. I finally decided to try making one at home. Since it is May and mangoes are abundant, it was an easy choice to make Mango cheesecake. I searched the net for an easy eggless recipe and ended up on this one from Divinetaste. I modified it a little to suit my tin size. I used a 7” loose bottomed cake tin that took me a day to find in Bangalore. I searched high and low for it or for a springform cake tin. Ended up getting it at Ibcablr. Don’t be mistaken, these are available in most places like Hypercity, MK Ahmed, Nilgiris (Brigade road) etc. it was the size I wanted that was missing.

Biscuit base


Curd – ½ litre (500 ml)
Paneer – 200 gms
Mangoes – 3
China grass –10 gms
Water – 1 cup
Powdered sugar – 1.5 cups
Vanilla essence – 1 tsp
Butter (unsalted) – 6 tbsp
Digestive biscuits – 8 to 10
Lime juice – 1 tbsp


Biscuit base:
Crush the digestive biscuits and mix with softened butter until it is evenly mixed. You should be able to hold the mixture in a closed fist and it should not crumble. Add less butter if it achieves the same result.
Spread this on the base of the loose bottomed cake tin or the spring form cake tin and press until it is tight.
Refrigerate for 1-1.5 hrs.

Cheese filling:
8-10 hours prior to making the cheesecake, pour it in a strainer with a bowl underneath it and leave it in the fridge. You can achieve the same results by hanging the curd in a muslin cloth as well.
I made paneer from about 1 L of milk, you can use store bought paneer too. In the mixer, add the paneer and the hung curd and mix until there are no lumps.
Soak the china grass in water for 10 mins.
Peel and puree 2 mangoes.
Heat the china grass until it dissolves in water. Simultaneously heat the mango puree. Do not allow either of the two to boil.
Once the china grass is dissolved, pour it into the mango puree.
Add this mix to the cheese mix.
Add vanilla and sugar. I suggest adding sugar little by little until the desired sweetness is achieved.
Pour this over the biscuit base and refrigerate for half an hour.

Mango glaze:
Peel and puree 1 mango.
Add the lime juice and 1 tbsp of water. Add around 1 tbsp sugar and heat for 5 mins. Keep stirring and do not let it burn. Add more sugar if required.
Pour this over the cheese filling.
Refrigerate for 5-6 hours.
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Raw mango gojju

Raw mangoes... just thinking of them makes my mouth water. I'm sure they have the same impact on a lot of us. The recipe that follows is something my mom used to make in the summers and would always leave me craving for more. Generally made with a fruit called "amtekai" or "ambade", in its absence, it was made using raw mangoes. Since "amtekai" is only available along the konkan coast, I decided to make my childhood favourite using raw mangoes. And it paid off, my husband loved it too and did not seem bored after this made an appearance multiple times this summer.

Raw mango - 1
Coconut - 1.5 cups
Sambhar powder - 1.5 tbsp
Hing - a pinch
Urad dal - 2 tbsp
Methi seeds - 1 tbsp
Jaggery - 2-5 tbsp
Chilli powder - 1 tsp
Turmeric - 1 tsp
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 8-10
Dry roast 1.5 tbsp urad dal and .5 tbsp of methi seeds.
Grind the coconut and the sambhar powder to a coarse paste using little water. Add the dry roasted urad dal and methi seeds and continue to grind to a fine paste.
Heat oil in a pan. Add the mustard seeds, curry leaves, remaining urad dal and methi seeds and wait till mustard seeds have stopped spluttering.
Add the coconut paste and roast for 1 minute.
Add chopped raw mango and water. Add salt, chilli powder, turmeric and hing.
Allow it to cook till mango are done.
Add jaggery depending on how sweet you like it.
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