Chilled Mango Cheesecake
Smooth as silk, this one is made from mango puree, hung curd and cream.
Ingredients Of Chilled Mango Cheesecake
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For the base:
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20 (125 gm) biscuits (digestive, arrowroot or ginger)
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1/4 cup (60 gm) butter
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1 Tbsp sugar, powdered
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For the filling:
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1 cup (240 gm) mango pulp
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1 cup (240 gm) sugar
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Pinch of salt
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4 egg yolks
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3 Tbsp (24 gm) gelatin
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2 cups (480 gm) cream, chilled
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2 cups (500 gm) mascarpone cheese
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Mango slices for decoration
How to Make Chilled Mango Cheesecake
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1.Powder the biscuits by crushing them between two sheets of butter paper, with a rolling pin. Alternately you could use the food processor.
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2.Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.
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3.Line the base of the cake tin evenly with the biscuit mixture, patting with a rounded spoon or small bowl. Pat to flatten and make it firm. Leave to cool.
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4.Sprinkle the gelatine in the 1/2 cup water and let it soak. Place into a double boiler or a smaller container which can be placed in a bigger container containing water – the mango pulp, sugar, salt, and the yolks and cook over low heat till well mixed and slightly thickened. This is the `custard’.
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5.When the custard is warm, add the soaked gelatin mixture and continue stirring till it reaches a coating consistency. Remove from heat and leave to cool till the custard is partially set.
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6.Whip cream till thick and when the custard is ready, fold in the mascarpone cheese or the curd and then the cream.
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7.Transfer the mixture to the cake tin, leveling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.
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8.Loosen edges of the cake spring, by passing a blunt knife around it, between cake and sides of pan.
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9.Transfer cake to a serving dish. Decorate the mango slices over the top, and and serve chilled.
Corn And Mango Salad
This healthy and hearty salad can cheer you up instantly. Toss together corn, spring onions, bell peppers, cherry, tomatoes and herbs pepped up with chunks of mango. A crunchy, refreshing salad to pack for a mid-day meal.
About Corn and Mango Salad Recipe | Salad Recipe: Corn tossed with spring onions, bell peppers, mango, avocado, celery, cherry tomatoes and herbs make a crunchy and refreshing salad.
Ingredients Of Corn And Mango Salad
- 1 Cup Corn kernels or corn on the cob
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1 Tbsp Onions
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3 Tbsp Spring onions , chopped
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1/2 Red bell pepper
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1 Tbsp mango (diced)
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1/2 Tbsp Celery stalk (diced), peeled
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6 Cherry tomatoes
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1 Tbsp Pineapple (diced)
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1 tsp Parsley, chopped
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1 tsp Cilantro leaves
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4 Basil leaves
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7-8 Black olives
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2 tsp Lemon juice
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1 Tbsp Olive oil
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1/2 tsp Black salt
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1/2 tsp White pepper powder
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3-4 Taco shells
- How to Make Corn and Raw Mango Salad
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1.Blanch the corn in boiling salted water until tender but not overcooked.
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2.Drain, set aside and chill.
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3.Dice the onions, spring onions, red bell peppers, mango, pineapple, avocado and celery to almost the same size as the corn.
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4.Cut the cherry tomatoes into half and add the parsley, cilantro and basil to the vegetables.
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5.Season to taste with salt and pepper.
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6.Add the lemon juice, olive oil and mix well.
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7.Fill into taco shells for presentation or alternatively in a bowl.
Key Ingredients: Corn kernels or corn on the cob, Onions, Spring onions , Red bell pepper, Mango (diced), Celery stalk (diced), Cherry tomatoes, Pineapple (diced), Parsley, Cilantro leaves, Basil leaves, Black olives, Lemon juice, Olive oil, Black salt, White pepper powder, Taco shells
4 amazing reasons to eat more mangoes
1. Lowers cholesterol: Mangoes contain fiber, pectin and vitamin C which help in lowering the bad cholesterol. It also contains potassium which helps in controlling blood pressure and maintaining the heart rate.
2. Remedy for skin problems: Mangoes are a great source of beta-carotene which helps in promoting healthy and glowing skin. Beta-carotene gets converted into Vitamin A in our body which protects the cells from damage. Vitamin A also helps in improving the eyesight. Mango pulp is rich with vitamin c, which can be applied to the face to make it soft and supple.
3. Aides in digestion: Mangoes are rich in fiber which makes digestion easy. They also contain certain enzymes that help in breaking down the proteins, ease-up the assimilation of food and elimination of waste from the body. Amchoor or dry mango powder also acts as a digestive aid.
4. Protects against heat strokes: Mangoes can protect you against heat strokes. Drinks like aam panna or mango lassi hydrate your body and eradicate the feeling of dryness. According to Ayurveda, mangoes energize the entire system and regulate blood flow.