
Staying on the mango track, I am trying to make as many mango yum yums as I can 🙂 Sorry about the baby lingo. My baby just called me mama and so now I am talking as much as I can as I have heard that the more you talk to your baby, the faster and the better they talk. Yes baby talk does not help but hey! how do you look at a 7 month old and say “Would you like some purred carrot and milk “:) I say “who wants nyum nyuum carrot” 😛
OK!! Mango Cheesecake!! focus!!
Ingredients
♥ For the crust
Marie or Parle G biscuit – 1 double pack ( Graham Crackers works too)
Butter – 2 tbsp
♥ Filling / cheesecake center
Panner/ Cottage Cheese – 2 packets
Cream – 400ml
Sugar – 1/2Cup
Gelatin – 4tbsp
Mango – 4 medium size (puree)
Water – 1/2 cup
♥ Mango Syrup
Mango – 2 medium size
Sugar – 2 – 3 tbsp (depends on the sweetness of the mango)
Water – 1 Cup
Instructions:-
♥ Butter a 24 x 7cm spring form cake tin and set aside. Pulse the biscuits in a mixer till it has sand like texture. Add the butter and pulse just a little longer. Pat into the base of the cake tin and tap to the bottom till a nice tightly packed bottom layer is formed. Refrigerate for 2 -3hrs.
♥ Heat the water till luke warm and add the gelatin powder. Mix it well and let it cool down. In a mixing bowl, add the cottage cheese and cream. Mix well till the mixture is nice a smooth. Add the cooled gelatin to the mixture. Then add the mango puree and sugar a little at a time (keep tasting the mixture and add only the amount of sugar required, every mango has a different degree of sweetness). Once the biscuit layer has hardened pour the mango cream on top. Refrigerate 6- 8hrs. I let it sit over night
(I divided the cream and cheese mixture into two and added two different kinds of mangos. I used two mangos of the same kind for one layer and another layer with two mangos of another kind. So the difference in the color, I like the distinct taste of each of the mango layers)
♥ For the syrup, mix the sugar and water and heat o a low flame. When the mixture starts to boil add the mango puree and mix well. Let the mixture boil for a while. Slowly the mixture becomes thick. Let the mixture be a little runny. Transfer the mixture to a bowl and let it cool down. I like to pour the syrup just before serving.
( if you add gelatin to the above mixture and pour it over the cream mango layer once it has set, you will have a mango jelly layer on top. Personally I think that will be just too much gelatin and jelly like texture)
This looks SO good! Can you be more specific about the cottage cheese packets? What is the total ounce or grams? Thank you!
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Hello Michelle. Thank you for the encouragement .. I used 2, 200 gm packets. So thats 400gms of cottage cheese.
This is the brand I used but you can use any you like, just good quality cottage cheese/ paneer. – http://bigbasket.com/pd/270620/nandini-paneer-200-gm-pouch/
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