How To make Mango Coconut Pie with Mango Coulis

How to Prepare Coconut Cream Pudding with Mango Sauce

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This sumptuous exotic flavoured pudding is an excellent dessert to follow spicy Asian or Caribbean meals.

The tang of mango and lime balance the creaminess of the coconut cream pudding.

A taste sensation!

Thumbs up to my friend Merriel who loves this dessert.

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No-Bake Mango Cheesecake Recipe

This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake!


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Recipe:
Ingredients:
For the base:
8 oz (225g) biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2¼ cups (500g) cream cheese
1 cup (240ml) heavy cream
2 cups (500g) mango puree/pulp (fresh or canned)
330g (11.6oz) white chocolate
2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
14g gelatin powder + 70ml cold water
For the topping:
10g gelatin powder + 50ml cold water
300g mango puree/pulp
3 tablespoons (37g) sugar
100ml water
Directions:
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.

Notes:
• If you using fresh mango, make sure the mango is sweet.
• Instead of making fresh mango puree, you can use canned.


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Mango Cheesecake Recipe

This baked mango cheesecake is creamy, light and super delicious. Perfect dessert for dessert for summer days. If you like mango, you will love this cheesecake!

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Ingredients:
For the crust:
200g Graham crackers/biscuits
6 tablespoons (90g) Malted butter
1 tablespoon Milk
For the cheesecake:
3½ cups (800g) Cream cheese
1 cup (200g) Sugar
3/4 cup (180g) Mango Puree
4 Eggs
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream
1/2 cup (115g) Sour cream
Orange/lemon zest
1½ tablespoons Cornstarch
For topping:
2 Mangos, cubed
1 tablespoon Sugar
1½ tablespoons Cornstarch
1/4 cup (60ml) Water

Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
4. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
5. Make the topping: place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool.
6. Spread the topping over the cheesecake. Refrigerate until ready to serve.

Mango Pudding | No Gelatin, No Agar-Agar | Quick & Easy Mango Dessert

A Mango is an incredible fruit all by itself, no doubt, but it can also do so much more when paired with other ingredients. Here's an easy Mango Pudding recipe, made in a similar fashion as my coconut pudding, but with some changes. It's similar because of the use of corn flour, and different because of the fruit and milk used. Also, I like to consider the Lime juice as significant, for the tartness it provides elevating the taste of the mango further :)

Ingredients:
Pulp of 2 Ripe Mangoes (I've used Alphonso; use as preferred)
1 & 1/4 Cups Milk + 1/4 Cup Milk (you may use non-dairy milks)
1/2 Cup Sugar (adjust as per sweetness of the Mango)
2 Pinches of Salt
1/4 Cup Corn flour
Juice of Half a Lime*

[1 cup=240 ml]

*Lime juice provides an acidity that balances the sweetness and enriches the flavour of the Mangoes. IT IS TO BE ADDED AT THE VERY END, or else the milk will curdle.

*****
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Music: Claudia (a Piano and Guitar Cover by Tabitha Dias) from the movie 'Nirmon'

Mango Panna Cotta│Panna Cotta │Mango Panna Cotta Recipe│How To Make Panna Cotta

Mango Panna Cotta│Panna Cotta │Mango Panna Cotta Recipe│How To Make Panna Cotta│Panna Cotta Recipe│panna cotta│pudding│mango pudding│cool dessert│mango dessert│dessert│panna cotta


#pannacotta #mangopannacotta #mangopudding #egglessdessert #dessert #pudding #mangorecipe #mangopudding #cooldessert #pannacottarecipe #howtomakepannacotta #mangopannacottarecipe #easypudding #puddingrecipe #nobakedessert #nobakepudding #italiandessert

Mango Mousse | Only 3 Ingredient Mango Mousse Recipe In 15 Minutes | No Gelatin |Best Bites

Mango Mousse | Only 3 Ingredient Mango Mousse Recipe In 15 Minutes | No Gelatin |Best Bites

If you love mangoes then this easy, delicious and quick to make mango mousse recipe is for you and you will only need 3 ingredients to make this mousse recipe.
Mango mousse is a perfect after-meal dessert, also good as a snack. These creamy and delicious mango mousse desserts are light and airy in texture and not excessively sweet. Try to use well-ripened sweet mangoes for the best result.

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