Wednesday, June 13, 2018

Mango Cheesecake

I am bringing the mango series to an end with Mango no bake Cheesecake before I take a short break but my love affair with mangoes will continue… as I get my freezer stocked up with mango puree!! Yaay!! I am so glad I got to experiment and celebrate summer with mangoes. So here is another no fuss, no bake, easy recipe for you to try … the result is an exotic tropical cheesecake.. its creamy, tangy and smooth. 

Serves 6


Digestive Biscuits crushed 150gm
Unsalted Butter 75gm
Sugar 3tblsp

Philadelphia Cream Cheese 250 gm
Mango pulp half cup
Castor Sugar – ½ cup (add more if needed)
Whipped cream – ½ cup (already whipped)
Gelatin – mix 2 tsp powder mixed with 1 tblsp warm water and set it aside (If you are a vegetarian, please use China grass or Agar Agar powder as its a plant based thickner, and check my notes below)
Mango Puree – ½ cup to ¾ cup

Loose bottomed cake tin


1.     In a food processor blitz the biscuits and then add the butter till all the crumbs are coated with butter. Spoon the crumbs in to the spring pan cake tin and press down and refrigerate it while you make the filling.

2.     In a large bowl beat the cream cheese till creamy. Then add sugar and whipped cream and beat again until its combined well.

3.     Add mango pulp and beat again just for a few seconds. Do not mix too much else the cream mixture will split. If needed add more sugar depending on your sweet tooth! Then add gelatin and mix to combine. Please make sure the gelatin is cool before combining.

 Pour this cream mixture into the refrigerated biscuit base and chill in the fridge for at least 2 hours to set before serving.
     Garnish with whipped cream or chopped mangoes and sprigs of fresh mint or basil.

Notes & Tips:
If you are a vegetarian or don’t want to use gelatin, you can use agar agar powder or China grass powder. It’s a plant-based thickener that works the same way as gelatin. You can find it in Asian stores and most supermarkets in India sell these in powder form or in strips. If you are using strips, dissolve 5gm in 2-3 tbsp hot water until completely dissolved and use in the above recipe. 
·         Cream cheese must always be in room temperature

·         This is a dessert you can bake way ahead.

·         You can substitute sugar and whipped cream with condensed milk.

All images are copyright Tickled by Inspirations

Monday, June 11, 2018

Mango Pavlova - a summer showstopper dessert

Pavlova is my favorite dessert to make during summer. It just needs a few basic ingredients and you can prepare it in advance. Its light, sweet, topped with a cloud of whipped cream and seasonal fruits of your choice, satisfying in terms of texture and definitely a show stopper. I made this as a birthday cake for an amazing dancing girl who is a Pavlova lover and who loves mangoes. So if you are mango fanatic like me, here is the recipe for Mango Pavlova, or rather pillowy clouds of heaven!! If you make this recipe, please share it on instagram with the hashtags #tickledbyinspirations, #mangoseries … I would love to see how it turns out. 

Serves 10 to 12

Recipe is adapted from Food Network. Click here for the original recipe.


·                     4 large egg whites (room temperature)

·                     Pinch of salt

·                     1 cup sugar

·                     2 teaspoons corn flour

·                     1 teaspoon white vinegar

·                     1/2 teaspoon pure vanilla extract

·                     Mango - 2 nos. (chopped)

·                     Kiwi - 2 nos. (chopped)

·                     Mango Puree

·                     1 cup cold whipped cream (already prepared)

·                     1 teaspoon pure vanilla extract


Preheat the oven to 150 degrees F.

Place a sheet of baking paper on a baking pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, and then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl and beat it on high speed until firm, about 1 minute. Then slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, add the corn flour onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the baking paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. I baked two smaller ones to sandwich both with whipped cream. So my meringue turned out thinner.
Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Then spread the mango puree gently on top. Be generous with it! Then sprinkle chopped mangoes and kiwi on top, leaving a border of cream and meringue. Serve immediately as it will not last long and can get soggy.


·         To save time make the mango puree the previous day.

·         You can even bake the meringue the previous day and store it in a airtight container.

·         Use fruits of your choice to combine with mangoes… sliced bananas or passion fruit.

Above images are copyrighted by Tickled by Inspirations