Mango Almond Roulade … making the most of the season


“Don’t sit at home and wait for mango tree to bring mangoes to you wherever you are. It won’t happen. If you are truly hungry for change, go out of your comfort zone and change the world.”
Israelmore Ayivor

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!

So here’s another last minute mango based dessert to add to the last few mango desserts I shared, while we hang on to the end of the mango season. Just another clutch of days, maybe a week or so, and they’ll be gone.

However don’t panic if you can’t find some juicy mangoes. I’ve made this to great deliciousness with tinned peaches, fresh strawberries, a coffee whipped cream too {skip the almond maybe go with chopped walnuts}.

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Mango Almond Roulade with almond whipped cream

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

Almond Sponge

  • 3 eggs
  • 1/2 cup + 1 tbsp almond meal
  • 1/2 cup + 1 tbsp plain flour
  • 1 tsp baking powder
  • pinch salt
  • 1/2 cup Castor sugar
  • 2-3 drops almond extract
  • 1/2 tsp pure vanilla extract

Whipped Almond Cream

  • 300 ml low fat cream chilled
  • 25 ml clarified butter/ghee
  • 4-5 drops almond extract
  • 50 g icing sugar {adjust as per taste}
  • 1 large mango peeled , diced

Instructions

Preheat the oven to 180C and line a Swiss roll tin with baking parchment.

  • Sift together the almond meal, plain flour, baking powder and salt 2-3 times. Reserve.
  • In a bowl of the stand mixer, whip the egg with sugar on high speed to stiff peaks.
  • Add the vanilla extract and almond extract and beat again.
  • Sift the flour over the beaten mixture and gently fold in.
  • Pour batter into prepared pan, level out.
  • Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it’s getting too brown}
  • While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  • Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
  • Place a parchment sheet on top, and roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}

Whipped Almond Cream

  • Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick.

Assembling

  • Unroll the cooled cake, place on a sheet of parchment. Spread the almond cream filling over it with an offset spatula, leaving a little border right around to avoid the filling oozing out.
  • Sprinkle over with chopped mangoes.
  • Now with the help of the parchment paper, roll it right back into a roll, pulling the paper slightly to make a tight roll. Place seam down on cling wrap and chill for a couple of hours. Unwrap gently and lay seam side down on your serving platter.
  • Sift over with powdered sugar, scatter almond slivers over it.
  • Slice with a sharp serrated knife and serve!

Cocoa Mousse-a-Cotta … Deep, dark, indulgent dessert experiment

“Eating more consciously now feels like a way of being. I actually think about how my food got to my plate.”
Oprah Winfrey

Cocoa Mousse-a-Cotta a food experiment that went off track, was however delicious! Yet the thought through the day was, “What do we eat today?”, the eternal question for the harried homemaker! Life is a food fight to the finish. Ever since I picked up food blogging, the entire algorithm  of what appeared on our table changed. Biggest change – carbs down, protein up!
Studying home science in school, nutrition, vitamins, minerals, proteins and carbohydrates ruled the text book, the interest obviously low. It was only much later as a young mother and food blogger that I connected with those wanton days in school. My food now made sense to me! Yet the protein struggle ruled. Tough fight.
Life is tough when you are the provider. I sleep every night thinking of the ideal food to serve the next day. Mornings see me hit the ground running, no calories lost of course. With such an informed audience, the questions have changed. When I plan, different food groups run in my head. These Oat Walnut Trifles with Roasted Peaches & Plums for instance – oats, walnuts, clarified butter, low fat cream, fruit, herbs – quite balanced and always welcome.
It’s often the mains that don’t stand scrutiny! From ‘Oooh this is delicious’, they now say “Looks yum, but first, what’s in it?” On comes a fitness app, the meal fed in, and much to my horror, stripped bare. It says more protein Mama. And I’m left thinking, there’s something missing. We’ve done the list – egg, cottage cheese, nuts, chicken, loads of dairy, fruit as much as I can push.The Sweet Potato Pound Cake with salted butter caramel sauce is a good example. Didn’t pass the protein test!
I beat a hasty retreat and mumble “OK, let me think of something”. More eggs perhaps but there’s a limit to how many! Ideas pop out of my head. The logical one goes like, “Skip dessert today. You’ve reached the sugar limit!!”. “Don’t change the topic”, they holler as dessert is polished off! Now guess what? I’ve found the something missing. Protinex!! Happily enough, this gap can be bridged with the help of Protinex in your daily diet.

As I wrap up for the day, I’ve gone from “What should I do?” to “I’ve got it figured out finally!”  Just a daily glass of Protinex bridges the protein deficiency gap.  Do take the Protein test which will help you figure out how much protein is present in food you create everyday. Maybe add some Protinex to your next dessert? I might!

Did you have days like these where you found something missing?

Tell me please. And while you think, here’s some more food for thought.

A dessert I made the other day, an experiment which went deliciously wrong. A panna cotta which failed, became a mousse-a-cotta, turning out sinfully delicious. Obviously it had something missing, and that seems to be the story of my life at the moment. It’s something that I will erroneously make again till I get the recipe right, and I think you should too! Watch this space while I figure things out!

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Cocoa Panna Cotta

Cocoa Mousse-a-Cotta, a failed panna cotta experiment that became a mousse. Deep, dark, indulgent dessert experiment which turned out deliciously wrong. It had something missing in the ingredients, but certainly not in taste! Try this you must, until I reach the right one!
Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 8 hours 37 minutes
Servings 6 people

Ingredients

  • 600 ml low fat cream
  • 75 g cocoa powder
  • 75 g brown sugar
  • 100 ml milk
  • 1 tsp gelatin powder

Instructions

  • Warm milk to tepid and sprinkle over the gelatin. Leave to stand until soft.
  • Place cream, sugar and cocoa powder in heavy bottom pan, whisk well to mix.
  • Simmer over low heat until bubbles begin to appear around the edges, stirring constantly else the cocoa will get lumpy.
  • Take off heat and stir in the gelatin. Whisk well to mix, cool for about 15 minutes, then pour into moulds to se.
  • Chill overnight. Serve with grated dark chocolate.

Mango Smoothie Bowl … breakfast stories on the go #Foodventures #breakfastforchampions


“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”
Robert Hellenga

Summer Mango Smoothie Bowl, another thing off my bucket list, the most beautiful way to begin the morning. Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This one was fun to make, thinking ingredients, plating {or rather bowling} it, adding bits and bobs to the top. So much went into it, near raw other than the yogurt, very in season, a  mélange of flavours and textures.For me, an edible pot potpourri, inspired and exciting. With the first one down, my call was, “This was fun, now can someone set me a bowl everyone morning please!!“The inspiration came from Ruchiras smoothie bowls each more delightful and colourful that the other. Inspiration really gets me going, food shared the best thing ever. Talk about breakfast and it’s amazing to see how different cultures wake up to the most important meal of the day. Granola, crepes, vadas, puris, kachoris, omelette, fruit bowls, smoothies, waffles, pancakes, overnight oats, avocado and egg on toast are some of the simpler everyday options.My recent overnight oats were a great experiment and now find a spot in the fridge every night. It’s a really convenient way to wake up to healthy ready made breakfast. Grab a spoon, dig in. I change the flavours with fruit in season and experiment as I go on. The main characters in the story remain the same – oats, milk/yogurt/coconut milk, honey, basil seeds, watermelon seeds. Fruit in season breaks the monotony. Mango, peaches, apple, banana, strawberries rotate. Pie spice, cinnamon, thandai mix, pepper, nutmeg, saffron. You get the drift! It’s always fun to explore something new and different apart from the regular old breakfast choices we usually have.Step out of home, travel a bit, within the city, country or overseas and new frontiers open up. Food and flavours begin to get magical, new and interesting. For someone who constantly cooks at home, hands that cook in other kitchens are fascinating. They offer exciting experiences, food adventures! Here are some breakfast stories, delicious bites mainly in pictures and in no particular order. Actually just as they tumbled out of my head when I read about #Foodventures by Axis Bank Dining Delights!

We sleepily got off the train in Benaras early one winter morning, a hungry foursome, and hit breakfast street quite soon. The city has a reputation and we knew where to head. Can there be anything better than fresh garam kachoris, sabzi and jalebis straight out of the pan? Perhaps not.

Perhaps yes if you add some famous Pehelwaan ki lassi to wash down breakfast. Nirvana. Life accomplished.

Ticked off list, but ‘will be back soon‘ recorded.

Fly across the globe. Switzerland, where I was last year at this time, a European breakfast will spoil you for choice. Every city we traveled to had a different layout, a regional offering, local produce shining through, breakfast an elaborate ceremony, fit for a king, something to sit and enjoy.Tuck in. Cheese, yogurt, fresh baked breads, fruit, coffee, tea, eggs galore, cold cuts, fresh milk, best way to breakfast. Did you hear me say “Serve me breakfast and I shall be happy!” ? Swing back to India, a trip into the heart of the South, Karakudi held us mesmerised earlier this year. It was a trip of a lifetime. Same feeling – breakfast is a celebration. Simple, flavourful, delicious and so much variety. Almost always ‘from the frying pan onto the plate‘, whether it was the elaborate ‘eat till you drop luxury at Chidambaram Vilas‘ or the street food at the temple at Pillaiyarpatti with the most refreshing filter coffee and finger licking good vadas. Memorable, satisfying and an absolute joy.

And then there was the absolutely amazing breakfast with peacocks and neelgai as company at Lakshman Sagar in Rajasthan? Breakfast was an eye opener there. Elaborate, each morsel served with love, truely regional and so much variety. Breakfast day 1 was something like this – fresh orange juice, maize dalia, googri {overnight soaked and cooked wheat kernels and horsegram}, sapota/cheeku jam, gum berry jam, fresh fruit, gur/jaggery, boora, honey, achaar, masala omelet, fire roasted tomato. Nothing refined or processed. Experiencing it was pure joy.If that wasn’t enough, one morning we trudged across the countryside for a breakfast in the fields! Get closer home, one trip into Old Delhi and you’ll be cured of any breakfast woes. Nagori halwa puri, nimbu ka paraatha, sweet lassi, hot jalebis, garam chai, then begin again! If you are stuck with the same old routine of toast and cheese, wake up and smell the coffee! Rustle up something fun and interesting {or bribe some willing soul to do it}. Better still, get out and explore. Make the mornings matter!

Oh, and did you know you can go beyond just egg and toast for breakfast? Here take a look at these #Foodventures by Axis Bank Dining Delights !

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Mango Smoothie Bowl

Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This Mango Smoothie Bowl was fun to make, very in season, a mélange of flavours and textures. For me, an edible pot potpourri, inspired and exciting.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people

Ingredients

  • 1 mango pureed
  • 200 g Greek Yogurt {or regular full fat yogurt hung for 30 minutes}
  • Honey if required
  • 2 tsp sabja seeds soaked in water for 10 minutes
  • 1/2 cup pomegranate pearls
  • 1 kiwi chopped
  • 1 peach chopped
  • 2 tbsp melon seeds
  • 2 tbsp chopped walnuts
  • Fresh mint for garnish

Instructions

  • Stir the mango puree through the yogurt until uniformly mixed. Adjust sweetness if required.
  • Ladle the mango yogurt into 2 breakfast bowls.
  • Top with the remaining ingredients.
  • You could always just mix everything through too, yet it makes the first meal of the day attractive this way, garnished with love!
  • Use any seasonal fruit, berries, nuts etc.

Oat Walnut Trifle Bowls with Roasted Stone Fruit … bowls of happiness!

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Oat Walnut Trifles with Roasted Stone Fruit … one of those really interesting recipes that came together like it was just meant to be. Each element paired beautifully with the other. The oat walnut sponge offered great texture to ‘drink up‘ the juices of the vanilla roasted fruit, healthy as it was! The low fat cream whipped up beautifully with almond undertones, luxuriously settling down atop the soaked fruity sponge in pretty silky swirls. It was a dessert like poetry!

So much yumminess you might ask, such a divine dessert, yet why am I sharing it so late. Well this time the culprit was this huge scatter brain that jotted the Oat Walnut Genoise Sponge recipe down on that most ‘important scrap of paper, then promptly misplaced the darned thing. It took me several days to try and locate it, then I just gave up. Bits of the recipe for the sponge stayed in my head. It was quite a delicious nibble on it’s own, and many ‘cubes’ fell to nimble fingers!Then one day this dessert popped up on my insta feed with someone asking for the recipe. Spurred into action by the guilt of a failed promise, I set off once again to make the Oat Walnut Genoise Sponge. Of course I am a sucker for punishment yet I enjoy baking so much, so I recreated the base recipe from what I remembered, and happily it worked out just fine. This time I baked the dough/batter/dough differently, and for longer, in the form of tiny cookie pies with pretty dark chocolate ganached piped on top. They seemed an obvious choice as I was at the receiving end of some excellent KitchenAid bakeware.

Being part of the Kitchen Aid Culinary Council, these are things I really enjoy and am eternally grateful for! The mini pie pan is the sweetest ever, great great quality, and so are the measuring spoons. Fortunately enough, the doughy batter was a great choice for these cookies too!

So here we go, better late than never, Oat Walnut Trifle Bowls with Roasted Stone Fruit that were good to the last crumb! Feel free to use berries, fruit in season like mangoes etc. If you don’t have time for roasted fruit, make a simple sugar syrup to moisten the oat walnut sponge, and trifle on! Triflesare desserts with immense possibilities, great for failed bakes too as in these ‘Upcycled’ Butterscotch Blondie Puddings.

I am beginning to enjoy the challenge of creating with oats more and more. There is so much and more you can do. If you are like me, a dessert needs to be celebrated. Find a nice bunch of stemmed glasses, or beautiful glassware like this, and assemble your trifle. For a lighter version top with vanilla Greek yogurt, maybe piped almond quark! Will make a fit bressert {dessert for breakfast=bressert}!

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Oat Walnut Trifles with Roasted Stone Fruit

Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

Oat Walnut Sponge

  • 40 g oats
  • 55 g walnut halves
  • 20 g brown sugar
  • pinch salt
  • 2 eggs
  • 100 g brown sugar
  • 1 tsp pure vanilla extract
  • 20 ml clarified butter/ghee
  • 1 tsp brown sugar

Vanilla Roasted Peaches & Plums

  • 4 peaches
  • 5 plums
  • 75-100 g brown sugar
  • Juice of 1 lime
  • 1/2 vanilla bean

Whipped Almond Cream

  • 300 ml low fat cream, chilled
  • 25 ml clarified butter/ghee
  • 4-5 drops almond extract
  • 50 g icing sugar {adjust as per taste}

Instructions

Oat Walnut Sponge

  • Preheat oven to 180C. Line a 8" X 8" square baking tin with parchment.
  • Place oats, walnut halves, pinch of salt and 20g brown sugar in bowl of blender. Process briefly in short spurts until you get a fine grind. Don't over process else the nuts will leave oil.
  • In the bowl of a stand mixer, place the eggs, 100g brown sugar and vanilla extract. Beat on high speed until mousse like and doubled in volume, 5-7 minutes.
  • Gently fold in half the oat nut mix, then the other half.
  • Drizzle half the clarified butter over and fold in, then pour over the remaining.
  • Turn into prepared tin, sprinkle over 1 tsp brown sugar. Bake for 30 minutes.
  • Cool in tin completely. Then cut into cubes for the trifle.

Vanilla Roasted Peaches & Plums

  • Place all ingredients in oven proof dish, stir well to mix and roast for 30 minutes. Discard vanilla bean. Reserve. Note: You can bake this alongside the sponge, or a day or two in advance.

Whipped Almond Cream

  • Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle.

Assemble

  • Take 6 dessert bowls. Layer the bottom with cubes of oat walnut sponge, top with roasted fruit and juices. Repeat once again. Pipe whipped almond cream swirls on top.
  • Keep chilled for a couple of hours, if not overnight, top with fresh cut fruit, walnut halves, some fresh herbs and serve.

Persian Roasted Eggplant Walnut Dip … earthy, smokey, moorish, delicious!

“As while other passions in your life may, at some point, begin to bank their fires, the shared happiness of good homemade food can last as long as we do.”
Jenni Ferrari-Adler

Persian Roasted Eggplant Walnut Dip is perhaps the yummiest dip I have made in a while. From an out and out eggplant hater, to one who got sold over a smokey roasted eggplant {or brinjal or ‘baingan’ as referred to here locally} one fine day, the journey was uneventful. There are some things I just will not touch with a barge-pole. Eggplant was one of those. For a long time. Until 3 years ago.

Then one day I tasted a Baingan ka Bharta made by a lady who used to cook at my mothers. The flavours had me captivated, and her style of cooking this quintessential Indian vegetarian dish had me smitten. Garlicky, smokey, earthy, firey was what she presented on the table that memorable day. One bite down, and I chased her for the recipe. Simple as ever, it was a game changer for me. Then came a dip I tasted at Ruchira’s place more recently. Sold again!This Persian Roasted Eggplant Walnut Dip is inspired by both the recipes. The twice used garlic from the bharta, and the creaminess from the dip. Can there ever be too much garlic? For me, no. I love it with a vengeance, and here the roasted garlic pods with eggplant bit gives the dip subtle undertones. The caramelised sweet onions and garlic add more depth to the flavour. I love adding walnuts to dip so in they went, while the Greek yogurt adds the right creaminess that the dip demands. All in all it has a lot to offer. Go ahead and add some roasted paprika to it if you like, maybe some pomegranate pearls to give it a juicy pop of flavour and colour. In the blender and smooth, this barely takes time and is a great make ahead party option. It also doubles up as a useful ‘sauce‘ for wraps, or a sandwich spread if you like. I served the Persian Roasted Eggplant Walnut Dip with these equally earthy Rosemary Garlic Sesame Millet Crackers I made recently. The more garlicky, the better! And of course, since the dip was ready and sitting there, I decided to experiment with it for a few pictures.Just different backgrounds, angles, light, what have you! Some work, some don’t, but the important thing is to keep experimenting. Darter & yours truly have announced our next Food Styling & Photography Workshop  in Delhi this September, our 5th one here, so it’s always fun to experiment and share ideas. I tell the participants to try and shoot everyday, to constantly experiment with different backgrounds, angles, light and moods. I do just the same.

Everyday. With whatever I have on hand. If I haven’t baked or cooked something ‘image worthy’, then I just grab raw produce, knick-knacks or props from an earlier shoot, things lying on my desk, stuff I like, then shoot them in frame. It’s a huge learning process, and therapeutic too. The important thing is to experiment, to keep your mind open. I can never say that enough!

And that’s how I got to this delicious Persian Roasted Eggplant Walnut Dip too, with an open mind!

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Persian Roasted Eggplant Walnut Dip ... earthy, smokey, moorish, delicious!

This Persian Roasted Eggplant Walnut Dip has a lot to offer. The twice used garlic, the walnuts, then the creaminess from Greek yogurt make it endearing. The caramelised sweet onions and garlic add more depth to the flavour. Play around with ingredients to suit your palette. That's the beauty of dips.
Course Appetiser
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

Roasted eggplant walnut dip

  • 1 medium eggplant, whole
  • 4 cloves garlic, unpeeled
  • 1/4 cup walnuts halves
  • 2 tbsp Greek yogurt
  • 1/2 tsp salt {to taste}
  • 2 tbsp extra virgin olive oil
  • 1 small small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp ghee to caramelise garlic and onions
  • Juice of 1/2 lime as per taste
  • 2 tbsp chopped chives {or garlic greens}

Topping

  • Walnuts, chives & extra virgin olive oil to drizzle over

Instructions

  • Cut 1/2" slits into sides of eggplant and push in 4 cloves of unpeeled garlic. Roast over low flame {or under broiler} until charred {like for baingan ka bharta.} Leave covered in a bowl to cool.
  • Remove garlic and press out roasted pods. Discard skin. peel off charred skin of eggplant. Chop roughly. {Can be done a day or so in advance}
  • While the eggplant is cooling, heat ghee in heavy bottom pan and caramelise onions and garlic.
  • Place in cooled eggplant with with caramelised onions & garlic and remaining ingredients in a blender. Blend until smooth. Stir in chopped chives. Taste and adjust seasoning. Drizzle with extra virgin olive oil and keep for a couple of hours/overnight for flavours to mature. Top with chopped walnuts and chives.

Eggless Baked Cheesecake with a Mango Lime Sauce … desserts for summer

“The only way cheese is dessert is when it’s followed by the word cake.”
Michele Gorman

Eggless Cheesecake with Mango Lime Sauce must be the easiest dessert to make. Minimum fuss, barely four ingredients, one bowl dump and quick hand whisk, can’t ask for much more in a dessert for summer. I make this often, and am constantly amazed at how versatile I can get with it. Even if summer has slipped by, please make the basic cheesecake and dress it up with anything you like – a salted butter caramel sauce, a berry reduction, a dark chocolate ganache, a homemade preserve, maybe grated chocolate and toasted nuts.

I made a series of mango based desserts this summer. Have been busy with work, some travel, loads of house work etc. Did I mention the guinea pig? Now there are TWO just because they are social animals so a pair seemed right. Then there is Coco who now eats ALL vegetables with renewed interest trying to beat the guinea pigs at their game!

In any case, that I procrastinate is quite obvious else this would have been on the blog a while ago. I made this a short while ago, and recently shared the image on Facebook and Instagram. With so many requests for the recipe, I thought I had better share it before summer sneaks by us, while a few of you can still make it.

So here you are. A quick, eggless delicious cheesecake that is a western take on an old Indian classic, ‘bhapa doi’. Make the Eggless Cheesecake with Mango Lime Sauce a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The mango sauce compliments it beautifully, and makes it look pretty too if you ‘dress it up’ a little. I had fun cutting out shapes with a sharp cookie cutter! I’ve baked this several times before. With summer stone fruit, a Mishti Doi Cheesecake for  a festive feel, a Salted Butter Caramel Cheesecake, and a Dark Chocolate Orange Cheesecake too.

So grab your bowl and whisk and get baking!

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Eggless Cheesecake with Mango Lime Sauce

Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, ‘bhapa doi’. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 6 people

Ingredients

  • Eggless Lime Cheesecake
  • 1 tin sweet condensed milk {approx 400g}
  • 400 g yogurt
  • 2 tsp milk powder
  • Zest of 1 lime
  • Mango Lime Sauce
  • 150 ml mango juice fresh/tinned
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 tsp cornflour dissolved in 1tbsp of cold juice
  • 1/2 tsp sugar

Instructions

Eggless Lime Cheesecake

  • Preheat oven to 180C. Line a 6″ dessert ring with a double layer of foil to come up around the edges so the mixture doesn’t leak. You can also use a loose bottomed tin but make sure you wrap it with foil too.
  • In a large bowl whisk together all ingredients for cheesecake until smooth.
  • Turn into prepared tin and bake for 15 minutes. Leave to cool in tin, then cover and place to chill in fridge overnight.
  • Meanwhile, prepare the sauce for topping.

Mango Lime Sauce

  • Place the mango juice a in a heavy bottom pan with lime zest and sugar, and cook over medium high heat until halved in quantity. {If you like a slight hint of chili, you can add half a slit deseeded green chili for 2-3 minutes, and then discard it}
  • Once the juice has reduced, add the lime juice and corn flour stirring until it thickens to desired consistency. The sauce will thicken a bit more on cooling.
  • Cool sauce, and then chill overnight with the cheesecake. {The sauce can be made in advance}
  • Top with cutouts from mango slices, fresh basil leaves, flowers if in bloom. Chill until ready to serve!
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