Mango Ricotta Parfait

 Sometimes thinking of making breakfast can be really tiring. This parfait is perfect for such days or even a midday or after school snack. You can adjust the portion size of the cup depending on what tume you are planning to have this. You can add mango pieces along with the fruits and choose not to use ricotta if you are not a big fan of cheese. 

INGREDIENTS:

Makes 2

1/2 Cup Greek Yogurt

1/2 Cup Mango Puree

2 Tblsp Ricotta Cheese

1 Tsp Honey

1/2 Tsp Honey

1 Tblsp Chopped Pistachios 

1/2 Cup Granola

1/2 Cup Berries

METHOD:

  In a bowl mix together the greek yogurt, ricotta cheese and mango puree along with honey and rose water.

Take two tall glasses and pour a layer of this yogurt mix, add a layer of berries and then granola. Repeat this process one more time and garnish with the chopped nuts.

Coconut Mango Mousse

     Mango itself is a rich flavorful fruit and if it pairs with coconut?, the taste and texture in this light and fluffy desert is incomparable. A great buy yet light treat after a heavy feast. Do try it and you would love the texture and richness of the combination.

INGREDIENTS:

Mango Puree      - 21/4 Cups

Water                  - 1/2 Cup

Agar Agar           - 8 grams/ 3 Tblsp 

Sugar                  - 4 Tblsp 

Coconut Cream  -1 Cup

Coconut Flakes   - 3 Tblsp (sweetened)

METHOD:

   Place a medium sized bowl inside the freezer. 

Heat the water in a pan, bring it to a boil and add the agar agar. Keep stirring until it completely dissolves.

Add the sugar to this agar solution and switch off the stove when it is dissolved.

Mix this to the mango puree and blend well.

Take out the bowl from the freezer and pour the coconut cream into it. Using a whisk beat the coconut cream until smooth and frothy about five minutes.

Then fold this into the mango puree until no white streaks are seen.

Pour into serving glasses or bowls and refrigerate until set, atleast four hours.

Set the oven at broil on low and toast the coconut flakes until light brown.

Garnish the mousse with the coconut flakes and serve chilled.

Mango Key Lime Cheesecake

  This Mango Key Lime cheesecake is inspired by the Cheesecake Factory cake. The crust they call it a macaron vanilla crust but believe me this crust gives an extra punch with the ginger flavor. The two layers of the cheese cake take you on an exotic trip to the tropics. You can use regular or key limes but I recommend the key limes because they add this added flavor.

 The cheesecake tastes nothing less even without the mango coulis but not to deny adds the extra color and taste to the cake. 

INGREDIENTS :

Ginger Snap Cookies         - 11/4Cup

Melted Butter                     - 3 + 1 Tblsp 

Sweetened Coconut          - 11/4 Cup

Softened Cream Cheese    - 16 ounces 

Eggs                                  - 2

Key Lime/LimeJuice           - 2 Tblsp 

Key Lime/Lime Zest            - 1 Tblsp 

Mango Purée                      - 1/4 Cup

Sweetened Condensed Milk/

     10 ounce                        - 1 Tin 

Mango Coulis:

Mango Purée                       - 2 Cups 

Sugar                                   - 4 Tsp

METHOD :

      Preheat oven to 325 degrees. Grease a 9" springform pan. 

     Break the ginger snap cookies into a coarse powder and add 3 tablespoons of melted butter to it. Press this mixture into the prepared springform pan and bake for about 8 mins.

  Once done remove from oven. To the sweetened coconut flakes add the other tablespoon of butter and make a layer over the cookie crust and bake again for about 4 mins or slightly browned take care not to burn them. If you are not sure keep the timer for 2 mins and increase from there.

Set aside to cool. Bring down theoven  temperature to 300 degrees farenheit.

Beat the softened cream cheese in a mixing bowl. Add the condensed milk to this at medium high speed. Do not pause the blender. Scrap down the sides as needed.

Then add the eggs one by one waiting to get the first one well blended to the mixture. Once it gets completelymixed evenly divide half the batter to another bowl. To this add the lime juice and lime zest and blend well and pour over the prepared pan. Even out the surface.

 Add about the 1/4 cup mango pulp to the remaining half and mix thoroughly and pour this over the lime flavored mix. Even out the surface and bake this for about 45 mins. If you press with your finger the surface should spring back to normal. You can now switch off the oven and leave this cake inside a slightly open oven for another 10 to15 mins and then let it cool completely. 

Refrigerate overnight in the fridge for better results.

Prepare the mango coulis by blending together the 2 cups of mango puree with a traspoon of sugar. You can add more sugar if you like.

Pour over the cheesecake before serving.

This garnish is completely optional.

Mango Lassi

  Most of you might like mango lassi. It's mostly served with meals but would make it really heavy. So having it with brunch or lunch without desert makes it fulfilling and complete. You can make it with mango and yogurt with the main ingredients but can make changes according to your taste. But because the flavors are so overpowering even the changes will not alter the taste. Here is my version. This picture shows Lassi with the frittata made for brunch.

INGREDIENTS:

Mango Pulp           - 2 Cups

Full Fat Yogurt        - 2 Cups

Fresh Cream          - 4 Tblsp

Sugar/Honey          - 2 Tblsp (optional)

Vanilla Ice Cream    - 2 Scoops (Optional)

Cardamom Powder - 1/8Tsp

Chopped Pistachios- 1 Tblsp 

METHOD :

   Blend together the mango pulp, yogurt and ice cream if using them along with sugar or honey ( completely optional depending on your sweet requiremen) until well blended. Then add the cream and give a quick whip. 

  Transfer to tall serving glasses,sprinkle the cardamom powder and garnish with the chopped pistachios.

 Mango Lassi is ready to be served.