Mango Lemonade

One thing I really look forward to during the summer season is the mangoes. And this time, we had that in plenty, almost every other night after dinner, eating mangoes became a routine. I wanted to make some dessert but never got to it :|. I saw this refreshing mango lemonade recipe recently and was tempted to make it before the season got over. I have made this twice now in a span of two weeks time, it was that good :).

Mango Lemonade

Ingredients

Adapted from Red chillies

Serves - 3

Mango pulp - 1/2 cup
Sugar - 1/4 cup
Water - 1/2 cup
Lemon - 1 Large  - remove the juice of this.

Cold water - as per need
Ice cubes - as per need

How do you do it

First step is to make the sugar syrup. Boil 1/2 cup water in a pan, add the sugar into it, and on low flame, keep stirring until sugar dissolves. Switch off flame and cool this syrup completely. Next make the mango pulp by blending the mango pieces without any water. Once the sugar syrup is cooled, add it to the mango pulp along with the lemon juice and blend once again completely. So your mango lemonade concentrate/mix is ready.

Now use this concentrate with chilled water to make the mango lemonade drink. The ratio of the concentrate and chilled water varies as per need. I got about 3-4 glasses of mango lemonade.The concentrate stays good for about 2 days when refrigerated.

I also added extra lemon juice from another half of a lemon, wanted the lemon to dominate more. 

While serving add ice cubes and maybe add some mint leaves if you like it. :)


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Super Easy No-bake Mango Cheesecake

The two words no-bake and cheesecake caught me and i had to try it. This is Valentines' day special dessert, which i wanted to do, but ended up being a day late. But never mind , let me take you to the recipe without further delay.

I consulted many recipes from various sources over the internet and came up with a mixed version. But main recipe reference is from Edible garden

No-Bake Mango Cheescake

Ingredients

Serves 3

Cream Cheese or Hung curd - 1/2 cup
Castor Sugar - 1/4 cup
Fresh Cream - 1/3 cup
Mango pulp - 3/4 cup
Gelatin - 1 tbspn
Mcvities digestive bisuits  powdered - 1 cup
Melted butter - 4Tbspn
Cashews - 5
Sugar - 1 tbspn
Vanilla essence - 1/2 tspn

Method

Base of the cake 

Powder the biscuits along with the cashews and 1tbspn sugar to make about 1 cup. Mix it well with melted butter . Now bring out 3 serving glasses and  spoon this into each of them and press them firmly to make the base of the cheescake.Put it inside the fridge. Let it stay in the fridge while you proceed with the second layer to make the cheescake filling as below.

Cheescake mixture

This consists of the three steps as below

Step 1- Mango pulp - gelatin mix

In a cup, pour about 2-3 tspn of cold water along with gelatin and stir the gelatin with hand. Now add 2-3 tspn of hot water over this - stir and let the gelatin completely dissolve. Mix the mango pulp with the dissolved gelatin and keep aside.

Step 2 -Whipped Fresh Cream 
Whip the fresh cream separately and keep aside.

Final Cream cheese mix

Now mix the cream cheese and castor sugar well for 2-3 minutes to get a smooth texture. Pour 3/4th of the mango pulp mixture prepared in step1 [remaining is to be used for topping] and all of the whipped cream [step 2] and vanilla essence onto the cream-cheese/sugar mixture.

Now take out the glasses from the fridge and fill 3/4 of the glass with the cheescake mixture. Now return to fridge and refreigerate for 1.5 hrs for it to set.

Topping

After 1.5 hrs, bring the glasses, gently spoon in the the remainining mango pulp on top of the cheesecake mixture in each glass. Referigerate for 5-6 hrs, for best results cool it overnight. And there we have our beautiful cheescake ready.

Note:
You can always subsitute hung curd for cream cheese, as cream cheese is expensive and difficult to get in India.But i had tried this recipe with cream cheese.Lucky me! ;).

Gelatin is a meat by-product, so if you are strictly vegan, use chinagrass [agar-agar] instead.

Also the quantities in each layer can be adjusted as per taste/need. I have used more mango pulp mixture for the topping, than necessary.

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