Delicious treats

Mango ice-cream

Ingredients

• 1 ltr of milk
• 3 large fresh mangoes blended to puree
• 4-5 tbsp sugar
• 3 tbsp cornflour (dissolved in one cup of water)
• 200 ml cream

Procedure

• Boil milk and add sugar.
• [Note: Depending on the sweetness of the mangoes, the amount of sugar can be slightly varied]
• Lower the flame. Add the cornflour solution to the sweetened milk as it continues to boil and mix well.
• Continue to boil on medium flame until milk turns creamy and thick.
• Let it cool in the fridge.
• Blend the chilled milk, cream and mango puree until smooth.
• [Note: Make sure that the cream and mango puree is added only to cooled milk as adding them to hot milk will cause it to split]
• Let it set overnight in the freezer.
• Serve with fresh mangoes

— By Donna Das

Chocolate mango cheesecake

Chocolate mango cheesecake

Ingredients

• 150 gm oreo chocolate biscuits
• 1 tbsp sugar
• 70 gm melted butter
• 200 gm melted chocolate
• 400 gm cream
• 2 ripe mangoes finely chopped

Method

• For the base, crush the biscuits coarsely, add sugar and melted butter. Mix ingredients together. Use an 8 inch cheesecake tin. Transfer the mixture into the tin after lining it with butter. Refrigerate and allow it to set for 20 minutes
• For the cheesecake, whip 200 gm of cream lightly and slowly add melted chocolate into the cream. Keep it aside. Next whip 200 gm of cream separately until thick and fluffy.
• To assemble the cake remove the tin from the refrigerator, pour half of the cream and melted chocolate mixture and even it out. Spread a light layer of whipped cream. Cover with freshly cut mangoes generously. Spread a thin layer of cream over the mangoes. Pour the left over cream and chocolate mixture and even it out and refrigerate.
• Now, melt 500 gm of dark chocolate with two tablespoons of fresh cream. Pour over the set cheesecake. Garnish and decorate with chocolate curls and mango slices. Serve chilled.

— By Sangeeta Jumani

Mango Soy Yogurt Lassi (vegan)

Mango Soy Yogurt Lassi (vegan)

Ingredients

• 2 cups diced mangoes
• ½ tsp lemon juice
• a pinch of saffron
• 7-8 raw cashews
• ¼ cup water
• 1 tbsp agave or maple syrup or palm sugar
• Ice

For soy curd:

• 1 litre unsweetened soy milk
• 1 tbsp curd starter (soy or dairy curd)

Method

• To make soy curd:
• Heat the soy milk till it is warm.
• Add the starter and whisk well.
• Store in a glass or ceramic jar with a lid, at room temperature, for at least 12 hours.
• Smell and shake delicately to test if it is fermented to liking.
  

To make lassi:

• Blend all the ingredients in a high speed blender.
• Add one cup of homemade soy curd.
• Serve chilled to drink.
• This can be frozen as a popsicle too!
• Beat the heat and get your dose of Vitamin A.

— By Manasa Rajan