Mango Cheesecake - No Bake Dessert #Choctoberfest

Eating the King of Fruits on its own needs no explanation and there  recipes that can  lift the  delightful King of fruits  to an all new high. This no-bake cheesecake is an absolute breeze to make and it's low cal. In fact should I call it a Mango Breeze-Cake ... just pour all ingredients into a mixer jar and pulse it 3 -4 times its ready.  So isn't it a Breeze Cake?

Ingredients 
¾  Cup  Condensed Milk
2 Teaspoons  Gelatin
¼  Cup Water
1 Cup Mango Puree
Fresh Paneer -  grated - Homemade
¼ Teaspoon Mango Essence (optional)
1 Cup Whipped Cream
Grated chocolate  for decoration

Method 

How to make the paneer  with 500 Ml milk (here).

Dissolve the gelatin in ¼ cup water over a pan of hot water.

Blend together the grated paneer, condensed milk, dissolved gelatin, mango puree  and mango essence in a blender.  Add the whipped the cream well and gently fold into the paneer - mango  mixture or pulse it just once. 

Pour into a wet mould (see notes). Leave to set in the refrigerator, When set then decorate with grated chocolate, unmould, cut into squares/ wedges, serve.

My Notes:

Rinse the aluminium mould with cold water, drain the water. Pour a few drops of vegetable oil and swirl the wet mould ( but do not wipe the mould). Using this wet oily mould will make un moulding easier.

Keep it in the refrigerator overnight to set.  Was in a hurry since I, had guest and wanted to serve, as you can see in the pic it is a little wobbly. 

Labels : Cheesecake, No Bake Desserts, Mango,  Choctoberfest, Paneer, Low Cal, Gelatin, Sweets & Desserts

• 101 Chocolate Cheesecake Recipes from Triple Chocolate Kitchen
• No Bake Keto Cheesecake from Our Good Life
• Cheesecake Truffles from A Day in the Life on the Farm
• Summer Fruit No Bake Cheesecake from That Recipe
• Double Chocolate Fudge Cheesecake in the Instant Pot from Shockingly Delicious
• Lemon Blueberry Cheesecake Verrine from Simply Inspired Meals
• Instant Pot Cookie Dough Cheesecake from Join Us, Pull up a Chair
• Berry Granita with Mint Cheesecake Bites from Delicious Not Gorgeous
• No Bake Lemon Cheesecake from Red Cottage Chronicles
• Matcha Swirl Cheesecake Bars from The Spiffy Cookie
• Frozen Chocolate Peanut Butter Cheesecake from Hostess at Heart
• Mango Cheesecake - No Bake Dessert from Sneha's Recipes

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Mango Ice Cream#FantasticalFoodFight

Welcome to our event of Fantastical Food Fight, our theme for the month is: ICE CREAM. Since it's the season for King of Fruits - Mango which are in abundance, made an ice cream with it.  

This ice cream does not require an ice cream machine, a hand beater or a blender too will work fantastically if you wish to make it. Just requires 4 ingredients to make it.

It's so delicious and yummy you will love it, do try it. 

Ingredients
200 Ml Evaporated milk -Homemade
200 Ml Condense milk - chilled in the refrigerator
1 Cup Mango puree
1½ Cup Whipped Cream
Method
Freeze the Evaporated milk -Homemade for at least 6 hours. 

After that only  beat / whip until it doubles in volume.
Mix in cold condense milk and beat again till creamy. Now fold in whipped cream , mix it well.  Pour this into  an airtight container  and freeze it for 12 to 15 hours.

When frozen , remove it into a big bowl and beat it again till it doubles in volume / it becomes light fluffy, now add the mango puree and beat till well mixed. Pour this a big air tight container and freeze until set.

Serve this delicious and yummy ice cream with some chopped mango pieces.

Enjoy this Mango Ice Cream which is homemade, eggless and preservative free too.

You will get two Mango Ice Cream bowls of this size 

Labels:  Ice cream,  Mango, Homemade, Evaporated Milk  Preservatives free, Fantastical Food Fight, Eggless, 4 Ingredients

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#FantasticalFoodFight

Check out the other Fantastical recipes this month!

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Vegan & Gluten Free Watermelon Jelly#FoodieExtravangaza

This is an exquisite and refreshing Vegan & Gluten Free Watermelon Jelly which is so very easy to prepare. It's a perfect cool dessert which can be served at any time of the day or for parties, especially on a hot summer day. The cinnamon stick in this dessert renders a beautiful taste and aroma to it, would suggest not to add any other extra flavoring. 

I have made this jelly twice in one week, because my hubby loved it. This jelly is also apt to make especially when  you get some tasteless or bland watermelon. 

Serves 2

Ingredients 
300 ml Watermelon juice
3 Tablespoons Level Corn Flour
1/3 Cup Level Granulated Sugar
1 Small Stick Cinnamon
1/2 Teaspoon Level Agar Agar powder 

A Drop of Red color - optional
Mango pieces for garnish

Method

Let’s make watermelon juice first. Cut the watermelon, remove the seeds and put it into a mixer. Mix well until blended. Sieve, measure it and keep aside. 

In a tablespoon of water soak the agar agar powder, keep it aside.

In a sauce pan add the corn flour to  the watermelon juice and mix well until dissolved fully and no lumps remain.  Now add cinnamon stick, sugar, mix well.  Place the sauce pan on medium high flame and bring this mixture to a boil. 

Simmer on a low fire for about 5 to 7  minutes, stirring continuously. Once it starts to thicken,  add the soaked agar agar and stir  it till well,  mix and continue to stir for another  2 minutes. Fish out the  cinnamon stick.

Rinse the moulds and leave them wet (this will help you to un mould the jelly easily). 

Pour the prepared jelly mixture into the moulds and let it cool down. Cling wrap them and keep it in the refrigerator  overnight.

Next day take a wet kitchen napkin and micro it for 30 seconds and wrap it around jelly moulds. 

This way un moulding of jelly becomes much easier. Place it on serving plate upside down and tap a bit.  Ta da they are out.  Now garnish it with mango pieces and a stalk of mint leaf and serve.. yum.. yum.

My hubby and our guest just relished this fabulous dessert.

Here are some of the other Watermelon recipes

Watermelon Paratha

Sparkling Apple And Watermelon Lemonade Spritzers 

Watermelon Agua Fresca

Apple and Watermelon Crush

Watermelon Granita  

Labels :  Watermelon, Jelly, Mango, Agar Agar powder, Cinnamon, Foodie Extravaganza Party, No Bake Desserts, Sweets & Desserts,United Kingdom 

Try these other tasty recipes with watermelon being shared for today's Foodie Extravaganza:
Beef and Watermelon Stir Fry from A Day in the Life on the Farm
Disneyland Watermelon Mint Julep from Simply Inspired Meals
Iced Watermelon Matcha from Tara’s Multicultural Table
Russian Pickled Watermelon from Pandemonium Noshery
Vegan & Gluten Free Watermelon Jelly by Sneha’s Recipe
Watermelon Cucumber Bites from Cookaholic Wife
Watermelon Mint Granita from Our Good Life
Watermelon Salad with Mint and Lime from Karen’s Kitchen Stories

Mango Avakaya / Andhra Avakkai Pickle

Summer and the king of fruit - Mangoes are in season. It'is time to make mango pickle so that we can relish throughout the year.

Andhra cuisine is popularly known for its hot and spicy foods. Mango Avakaya or Andhra Avakkai Pickle is a spicy, mango pickle from Andhra cuisine. I make this pickle every year along with my Mango Metham Pickle - East Indian .

This time I, made this Andhra Avakkai Pickle recipe with step by step pics and decided to post the recipe.

Ingredients 

600 Grams  Mango pieces - see notes

¾  Cup Sea Salt

1 Teaspoon Turmeric powder

Gingelly / Sesame Oil as required  

1 Big Pod Garlic  - cleaned

For the  Pickle Masala  

1 Cup Red Chilly  Powder  - see notes 

¾  Cup  Yellow Mustard Seeds
1 Tablespoon Sea Salt  

1 ½ Teaspoons Fenugreek Seeds  

¼ Teaspoon Asafoetida powder 

Method

For the  Pickle Masala 

Coarsely powder the yellow mustard and fenugreek seeds separately then mix all the ingredients well, in a big bowl and keep aside.  

For the Mangoes

Place the chopped mangoes add the turmeric, salt and mix well keep it overnight.  

Next morning place this in a strainer /colander and place weight over it it and keep it aside for 3 to 4 hours.

After 3 -4 hours.

In the meantime heat the oil till hot do not bring this oil to a boiling point.  Keep the oil cool completely.

To assemble the Pickle

Place the mango pieces in a big bowl add the  garlic ( if the garlic pods are big then cut them into smaller slice like  I did) 

Add the Pickle Masala, with little oil and give it a good mix.  

Pour  the mango pickle in a sterilized bottle and pour the cooled oil over it.  

The oil level should be at least an inch over the mango pieces.  Cover with the lid and tie a clean cloth over it,  let it remain covered for two days.  After two or three days check the oil level since the pickle masala will absorb little oil.  Pour more oil if needed ( again note that the oil level should always be an inch above).

After 2 to 3 weeks the pickle is ready to enjoy for the  year or till the next mango season.   Have this with Dal Rice or paratha or just anything you fancy. 

My Notes

I have used Rajapuri Mangoes to make this pickle.  Wash the mangoes and wipe  them with a clean cloth, then give them to  cut into medium small pieces.  

When they are cut, them remove the seeds and  skin the stems and then weigh the mangoes.  I got 600 grams of mango.

This mango pickle masala is sufficient for 600 to 700 grams of mangoes.

The beautiful color of chilly powder is got from the chillies that's a homemade chilly powder, I use equal quantity of Kashmiri and Bedki chillies.

Take good mature Mangoes/pickle mangoes and never go for tender mangoes. 

Always use a clean dry spoon to serve pickle.

There should be enough oil so that pickle can last long. 

Lables :  Pickle Masala, Homemade, Andhra Pradesh, Mango, Pickle

Gorkeri Sweet & Spicy Mango Pickle

The Gorkeri Recipe is a traditional Gujarati Raw Mango Pickle that is made sweet and spicy with jaggery. It's a pickle you will love.  My friends who tasted this recipe loved it.

Ingredients  

350 Grams Green Raw mangoes - cubed - see notes

120 Grams Jaggery - grated
2 Tablespoons Heaped Yellow Mustard Seeds or Whole ( this variety is used for pickling , if you don't get it powder normal mustard seeds )
1 Tablespoons Level Red chili powder¼ Teaspoons Rock salt¾  Teaspoon Heaped Turmeric powder
Mustard oil or Sesame oil as required
2 + 2 Teaspoons Sea Salt

Method

Wash and clean the mangoes , pat dry, peel  and remove the seed. Chop into small cubes .
Mix turmeric powder with 2 teaspoons heaped salt and coat  the mango cubes with it .
Let it rest for an hour or more . After an hour or so drain the water it leaves and steam cook lightly for 8 - 10 minutes but not very mushy . Keep aside  to cool completely.

Meanwhile dry roast yellow or whole mustard seeds till it leaves an aroma ( taking care not burn them). Cool and then powder it. 

Take a pan , heat sesame oil ( I used this), add the powdered jaggery , add the powdered spice , red chili powder,  add the marinated steam cooked mango cubes after patting dry into the mixture . Keep the flame on low and let the jaggery melt, stirring it so that it does not burn. Stir the whole mixture lightly taking care not to mash the mangoes. Take off flame after jaggery is completely melted.

Let it cool completely ( I left it overnight covered) before you bottle it in a clean sterilized glass jar . This Gorkeri pickle stays good for months . I have added oil one inch above the pieces. If you want it with less oil then keep it in the refrigerator. Use a dry spoon to remove the pickle. 

Tastes excellent with khichdi, theplas , rotis , phulkas and bhakris.

My Notes :

I had purchased 530 grams mango , after cleaning, cutting and chopping the mangoes measured 350 grams.

Labels : Mango, Pickle, Jaggery, Gujarat, Homemade

Mango China Grass Pudding / Mango Agar Agar Pudding

Mango agar agar pudding is a quick and esay to make. Agar agar or china grass beautifully sets the pudding so well that you cut slices and serve to your guest. 

This is a pure vegetarian creamy and luscious no bake dessert. Perfect for the summer since the king of fruit is also in season. You can use any variety mango, here I,have used Alphonso mango, my hubby's favorite. 

Ingredients 

1o Grams Flavourless China Grass Strands
A Liter of Milk
6 - 7 Tablespoons Sugar or as per your taste
2 Medium Mangoes - cut in to big pieces
1 Teaspoon Cardamom powder

Method

In a pan cut china grass into small pieces, soak it in 1/4 cup water . Keep this aside for 15 minutes. 

Now boil milk on medium flame add sugar and cardamom powder mix and stir till the sugar melts and it comes to a boil. Take off flame .

Cook the china grass on medium low flame till it melts. Add this to the boiled milk and stir it well. Strain this mixture into a setting/serving bowl, when it is still little warm add mango pieces. 

Let it come to room temperature cling wrap, keep in refrigerator to chill.

When you want to serve overturn it into a plate.

Turn it to right side.

Slice it and enjoy this creamy and luscious no bake dessert.

My Notes

Since the china grass sets at room temp, it does not require refrigeration for setting.  So, add mango pieces when still warm.

Labels : Sweets & Desserts, No Bake Desserts, Vegetarian, Agar Agar powder, Mango