Dark chocolate aside, one of the other things I love experimenting with for dessert are fruits. I saw a recipe for ‘no bake mango cheesecake’ in Sunday Chronicle and decided to try it out, with my own twist to it.
Mango cheesecake
Mango pulp – 1 1/2 cups
Cream cheese – 250 gms (I couldn’t find any, so I blended 200 gms of malai paneer and 2 tbsp of curd and it worked just fine!)
Gelatin – 2 tsp
Fresh cream – 1/2 cup
Warm water
Sugar – 3 tbsp (Depending on how sweet the mango pulp is)
For the base: Digestive biscuits, butter
Make a powder of the disgestive biscuits in the mixie. Now add melted butter to this and press the mixture down on the bottom of the bowl that you plan to use. Keep this in the freezer for about 30 minutes or until it’s set.
Meanwhile, whip the cream and sugar until it forms soft peaks. Combine the warm water and gelatin to form a smooth paste. 
In a bowl, add the cream cheese followed by the whipped cream + sugar mixture and mango pulp. Make sure they’re all at the same temperature, otherwise it becomes uneven. Now add the gelatin to this and combine well. Check the sugar and add if necessary. Pour this over the set base and allow it to set overnight. 
You can decorate with fresh mango pieces or any fresh fruit. But I went one step ahead and make a Mango coulis…
Mango – 1, chopped into tiny pieces
Add elaichi powder if you want a slightly desi flavour!
Mix the mango and the sugar together and mash the fruit lightly. Chill for about 30 minutes and spread on the cheesecake just before serving! 
Another great topping for this is a caramel sauce with hints of orange… try it, and I can guarantee this won’t be one of those dishes that you make just once 🙂

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