Mango Kulfi

This is my 2nd entry for BM 28 under Mango delight!

I love Kulfi & used to buy them more often while I was in Bangalore. In Singapore we order this for dessert while we are dining out at Indian restaurants. Well I always thought making this might be difficult at home & never bothered to look up the net for the recipe. Accidental I came across a post from "cooking" on Mango Kulfi & the recipe sounded very simple. Since I had all the ingredients, I gave it a shot. My impatient hubby wanted to eat it even before it could set & succeeded in it. He kept coming into the kitchen asking for more & I had to shoo him off every time:) I must say that this tastes good in all forms: hot, chilled & frozen. I chilled some for  my lill zion & he loved it. Well the Kulfis will take at least 4 to 6 hours to set completely. So you need to be really patient:) I did not add the fresh Mango puree as the Mangoes were not very tasty so I used Essence These kulfis are very rich, milky & delicious. This is how I made

Makes around 8 Kulfis
Source: Cooking

Ingredients:

• 3 cups whole Milk
• 1 tin condensed Milk
• 1/4 tspn cardamom powder
• 1 tspn Mango essence
• Pinch of salt
• 1 Tbsp Corn flour
• 1/4 cup water
• Fresh Mangoes for garnish

Method:

1. Boil the milk & condensed milk on low flame for about 15 to 20 mins. The milk has to become thick & reduce in amount. Keep stirring in between.
2. Now add in cardamom powder, essence & salt.
3. Dissolve the cornflour in little water & add this mixture to the Milk. Keep stirring & boil this for about a minute. Turn off the flame & let it cool
4. Once cooled completely, pour this liquid into a kulfi mould or Popsicle mould.Freeze this for about 4 to 6 hours.
5. Before serving just keep the mould under running water so that the Kulfi releases easily.
6. Serve chilled with some chopped Mangoes.

Check this step by step picture:

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Mango Cheese Cake

 
This is my 1st post under BM 28 under Mango special.

I made this cheese cake almost 2 weeks ago when we had gone to visit one of our friends place for lunch. I am a big fan of no bake cheese cakes & I find these desserts very light & tasty. You can see that I already have a good collection of no bake cheese cake recipes in my blog. Well all these pics were taken at my friends place. I really dint have much time to plate them. Some how managed to click from pics in their balcony. We all loved this cake & my friends hubby was all praises about this dessert. Unfortunately the Mangoes I picked up was not very tasty & that is why I have added some Mango essence for a nice flavour.
This is how I made it.

Ingredients:

• 250gms Cream Cheese (I used Philadelphia)
• 100 gms powdered sugar
• 2 large Mangoes chopped & pureed
• 1 cups whipped cream soft peaks
• 1 tspn Mango essence
• 1.5 Tbsp Gelatin
• 1/4 cup hot water
• 8 to 10 digestive biscuits
• 3 tbsp Butter
• 1/4 tspn yellow colour
• 1/4 tspn salt

Method:

1. Crush the Digestive Biscuits in the Mixer. Add 3 tbsp of butter to this powdered biscuits & make a base in a cake tin (8 or 9 inch square/round mold).
2. Add 1.5 tbsp Gelatin to 1/4 cup hot water & stir continuously so no lumps are formed. Set  this aside to cool.
3. Now pop in the 2 chopped Mangoes to the mixer & make a smooth puree.
4. To it add  cream cheese, sugar, salt, gelatin,  essence & grind for about 1 minute until its smooth
5. Now fold in the whipped cream mixture into the Mango cream cheese mixture & also add some yellow colour.
6. Mix it well & pour this into the mold, chill this in the freezer for an hour or in the fridge to set for 5 to 8 hours.

Note:

• I added Mango essence as the mango did not have much flavour.
• Colour is optional, since I wanted a rich Alfonso mango colour so added some colour
• If you don't get cream cheese just hang thick yogurt in a cheese cloth overnight & you will get fresh home made cream cheese.
• I added color only to half of the cheese cake mixture & made it like 2 different color layer.

 

 

  

In the below picture you can see the biscuit base & the next picture I have poured the cheese cake mixture in the mould & its ready to go into the refrigerator.

 

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