No Churn Mango Ice Cream

No Churn Mango Ice Cream was in my bucket list for this summer. Fortunately, we got best quality of mangoes delivered to our door step this season. Mango ice cream tastes best if fresh fruit pulp is added. You should definitely try this recipe once this summer as not many ingredients are required to prepare No Churn Mango Ice Cream.

You can can easily prepare mango puree in your mixer. Homemade Condensed Milk/Milkmade  can be prepared in advance. Milk is always available in our kitchen. I have used  Amul  dairy milk cream (blue pack) instead of whipping cream. In India many of us don’t keep whipping cream in our pantry on a regular basis. Whipping cream is also not available in all stores. But Amul milk cream is very common and easily found in many shops.

So, just use your mixer to mix all the ingredients one after another. Pour the batter in a bowl or tin, cover it, freeze it and delectable, luscious creamy homemade no churn mango ice-cream is ready to lick!!

This homemade Ice cream is so delectable that we can’t waste a single drop – make sure to lick the drop before it drips down to the floor (oh, what a terrible waste!). 

Ingredients :

Mango pulp 400 gm

Milk cream 200 gm

Condensed Milk 400 gm

Full fat milk 400 gm

Process :

Wash, peel and cut mangoes and prepare mango puree.

Add full fat milk in the puree and turn on the mixer to mix both. Keep this puree in a big bowl. I used another bowl and blender as my mixer jar was small to accommodate every thing. If you have big jar, keep on adding every thing in that itself.

Add condensed milk in milk mango puree mix.

In the end, pour dairy cream and mix everything. Taste this mixture, but control your temptations – otherwise  a lot of mixture will disappear while tasting!! If you feel it is not sweet enough, add powered sugar. I didn’t add as mangoes were very sweet.

Pour this delicious batter in a container and cover it with 2 to 3 layers of thin plastic wrap. If you want, you can additionally cover this with the container-cover.

Keep this in the freezer for 6 to 7 hours or overnight and later indulge in ice cold yummy creamy delight of a fresh fruit dessert.

 

Mini Mango Cheesecake (No-Bake)

Mango cheesecake could be a baked or no-bake dessert. If you are not comfortable with baking, you can try this delicious no-bake dessert. Market is flooded with mangoes this season – so buy the best quality mangoes and prepare this summer special chilled Mini Mango Cheesecake (no-bake).

Corona pandemic resulted into an extended country-wide lockdown, resulting into huge economic losses to various sections of the society. Included in this are the farmers, who could not sell their produce through the regular supply chain. However, many innovated by directly selling to consumers. Among them have been mango farmers who came to our doorstep and sold at reasonable rates, creating a win-win situation for both them and the consumers. I hope this could continue. But, for the moment, I went ahead and regularly purchased sweet, tasty mangoes and have tried many mango-based dishes, which you are seeing in this blog…Mango Shrikhand (curd based dessert) , Ripe Mangoes Gojju/Curry, Eggless Mango Mousse and Mangoshake (aamras).

Coming back to mango cheesecake – this dessert requires cream cheese Homemade Cream Cheese, whipping cream, sugar, mango puree and agar-agar or gelatine. I don’t use gelatine as I am vegetarian, but I couldn’t get agar-agar powder or china grass. If you don’t have whipping cream at home, you can use Amul dairy milk cream. But along with Amul milk cream, you will need agar-agar powder. It will help in setting the cheesecake.

Caster sugar is considered  best for cheesecakes as it keeps the cheesecake smooth and creamy. But we can powder granulated sugar and sieve it in a very fine sieve so that there are no granules. Sugar quantity would depend on how sweet is mango puree. After mixing everything together, taste the batter once. If required, add some more powdered sugar and very gently fold in the batter.

Usually, for cheesecake,digestive/ marie cookies/graham crackers are used. But as I had butter cookies, I used them. As butter cookies have high concentration of butter, I reduced the quantity of butter while mixing in cookies crumb.

I have Khoya Cheesecake (fusion dessert)  and Coconut Cheesecake recipes too in the blog. If interested, take a look.

Ingredients:

cookie crust

Cookies 100gm

Butter 20 gm

Filling

Cream cheese 200 gm

Powdered sugar 1/3 cup

Whipped cream 100 gm

Mango puree 100 gm

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Round mango slices

Little bit more mango puree

Process:

Crush cookies in a zip lock bag and keep cookies crumb in a bowl. Add melted butter and mix nicely.

In 6 tiny bowls or small glasses spread cookies crumbs evenly and press nicely with the help of back of measuring spoon. Keep them in the fridge for half an hour so that crumbs become firm.

Prepare mango puree and keep it in the fridge.

Whip up cream cheese till it is smooth and then start adding caster sugar in small portions. You can reduce or add sugar as per your taste bud. Keep this ready cream cheese in a separate bowl.

Whip up whipping cream in a separate bowl. If you are using Amul milk cream, you have to add caster sugar also in small batches. Sugar is not required if you are using non dairy whipping cream.

Add mango puree in cream cheese and mix it.

Now mix this cream cheese batter in whipping cream by folding it gently with a spatula.

By now cookie crumbs must have settled down firmly – take out the bowls from the fridge and evenly spread cream cheese in all the bowls. Leave some space on the top of the bowl for mango puree.

Keep these bowls in the fridge for 3-4 hours so that cheesecake settles down. Once settled, take the bowls out and evenly spread fresh mango puree.

See how these cheesecake bowls got brighten up!

Keep them in the fridge again for the puree to be chilled and add small pieces of mango just before relishing.

Isn’t this such a tempting summer dessert!!!

 

Mango Shrikhand (curd based dessert)

Mango Shrikhand is a curd based dessert and it tastes best during summer. With the addition of natural mango flavour in it, you might find mango shrikhand as the best fruit based curd dessert for summer.

The recipe for mango shrikhand is basically based on three ingredients, so there is no need to wory about searching for a lot of things in your pantry. The whole preparation method is also hassle free. So now you just can’t make an excuse to not prepare this delicious mango dessert this summer.

Use good quality mangoes for puree. If mangoes are not sweet enough than we will have to add more sugar. Flavour of mango also wouldn’t be enough. Here I have used puree from alphonso mangoes; but feel free to use your choice of  mangoes.

You can check a few more  more posts based on mangoes in the blog:

Mangoshake (aamras)

Eggless Mango Mousse

Ripe Mangoes Gojju/Curry

Ingredients :

3 cups hung yogurt (dahi/curd)
1 cup mango puree
1/2 cup powdered sugar
1/2 tsp Cardamom powder

Process:

Set curd with full fat milk. In warmer locations curd usually takes 4 hours to get set completely. Pour this curd into a muslin cloth and hang it for 2-3 hours. If your kitchen temperature is very hot, curd will turn sour. To avoid this keep it in the fridge wrapped up in muslin cloth along with a bowl and a strainer. You can leave it overnight inside the fridge.

When all the whey from the curd has drained out, measure and take three cups of thick curd from it and keep it into a separate bowl. You can use rest of the curd for raita or prepare any curd based gravy. 

Add powdered sugar and cardamom powder in the curd and mix it well.

Now prepare mango puree by grinding mango pieces.

Add this puree into the curd and mix it well.

Shrikhand is a thick dessert but because of the mango puree it’s consistency won’t be the same. Keep mango shrikhand in the fridge for 3-4 hours to be chilled completely.

Later serve in bowls and sprinkle a little bit of cardamom powder for nice flavor or just add a few cut pieces of mango.

 

Eggless Mango Mousse

Mousse is a French dessert which contains eggs, whipping cream, sugar and stabilizing agent. Egg whites and yolk provide volume and airy texture to mousse. So can’t someone prohibited from eggs or follows a vegetarian diet taste this delicious dessert? Of course! We can prepare a complete Eggless Mousse and as summer is here we are going to add the flavour of mangoes and prepare Eggless Mango Mousse.

I would strongly recommend you to prepare this rich, airy, creamy eggless dessert for two reasons:

The first best part about this eggless mousse recipe is that it doesn’t contain a long list of ingredients. So during the ongoing lock down, this two ingredients recipe is perfect for relishing the dessert with mango flavor.

The second best part is that the preparation of eggless mango mousse is very simple and hassle free. What complex process could be there with just two ingredients?

Many of us are stressed out staying indoors courtesy the lock down – I am sure this light, airy and completely fuss free dessert will definitely cheer you up! 

I have used Alphanso (Hapus) mangoes for preparing the puree. As mangoes were very sweet, I didn’t add additional sugar in puree. I will strongly suggest to use fresh mango fruit puree here. Fresh fruits have natural goodness of flavor and aroma. But if you are not able to get mangoes in your city, use tinned mango puree.

I have used Tropolite non dairy whipping cream and it doesn’t require additional sugar. In India we don’t get good quality dairy based whipping cream. But if you want to use dairy whipping cream, then try red pack of Amul whipping cream. This cream takes a long time to get soft peaks while whipping – so you need to add agar agar powder to stabilize the cream.

I have a few more mango based dishes in the blog. You can take a look at them also. 

Kachhi keiri ka pana/panna (raw mango beverage)

Ripe Mangoes Gojju/Curry

Mangoshake (aamras)

Nowadays we get mango flavored essence also in the market. If you are using the essence, then you can reduce the quantity of mango puree. 

Ingredients :

Whipped cream 2 cups

Mango puree 1 cup

Process:

In a chilled bowl whip up cream till it reaches slightly more than soft peaks. Measure two cups of whipped cream and keep it in a separate bowl and place it in the fridge along with extra whipped cream.

Wash, peel, cut mangoes and prepare puree in a mixer. Measure 1 cup puree and keep it separate. Place the rest of the puree in the fridge. We will use it later.

Take out the bowl of two-cups whipped cream from the fridge. Using a rubber spatula, fold gently one cup of mango puree in it.

If you want to get bright yellow colour in mousse, you have to add edible colour. I didn’t add, as I wanted to keep it simple yet full of flavor.

Once whole mango puree is mixed into whipped cream, fill this into piping bag. Fill the extra whipped cream and extra mango puree also in two separate piping bags. Using piping bags are not compulsory, but it makes the work slightly easier and less of a mess.

Pour small quantity of white whipped cream in a glass or bowl. Next, fill the glass with mango mousse.

Finally, spread the plain mango puree on the top.

How pretty it looks!!

Keep these glasses in the fridge for at least 2 – 3 hours before serving!

 

Rabdi / Rabri

In India milk sweets are prepared with a wide range of varieties. Some are done by curdling the milk, like Rasgulla , or by thickening milk, like Rasmalai  or by thickening and then curdling the milk and so on… Rabdi or Rabri is prepared by thickening the milk and simultaneously collecting the milk cream (malai in Hindi) during the process of thickening and later adding it in the milk. Rabdi is generally served with other sweets such as ghevar, malpua, sweet bread toast, gulabjamun etc to enhance the taste, flavor and richness of sweets. But you can have it independently too. It has a thick creamy consistency of milk with small chunks of malai (milk cream). Rabdi tastes best if served chilled. So for your guests you can prepare it one day in advance.

Rabdi is prepared using full fat milk. It is a long time process and it needs our complete attention. Once milk is boiled, it is left on sim heat till the volume reduces to 1/4th quantity of the initial volume. While milk is becoming thick or concentrated, a layer of milk cream (malai) keeps appearing on the top of the milk. We have to collect this milk cream at regular intervals all around the sides of the milk vessel. 

Now if you are using a light weight vessel, then this cream might get burnt and even milk will be stuck at the bottom of the vessel despite stirring. So always use thick heavy bottomed vessel to prepare Rabdi /Rabri. 

While milk is thickening, it will change its colour to pale yellow and it can be served just like that after adding cardamom powder. But you can make it more flavored and attractive by adding saffron and by garnishing with a few dry fruits. 

Doing some workout is advisable after relishing this delicious milk sweet as it will add on a lot of calories!! 

INGREDIENTS :

Full fat milk 1 litre 

Sugar 1/4 cup 

Saffron strands 5-6

Cardamom powder and your choice of finely chopped dry fruits. 

PROCESS:

Boil milk in a big heavy bottomed broad vessel. Usually in India we use kadai/ wok. It is a broad vessel and is helpful in collecting the milk cream around its edges and in making the milk evaporate faster. 

Once milk is boiled, take out 2 tbsp milk in a bowl and add saffron strands to it. Reduce the heat to sim and let the milk become thick. After 5 minutes, add 2 tbsp saffron milk in the vessel. Keep stirring in between to avoid it sticking or burning at the bottom of the vessel (kadai/wok) . Simultaneously keep collecting the milk cream (malai) around the sides of the vessel. 

Milk collected on the sides of the wok

Add sugar once milk has reduced to half of the quantity you originally started with. With the addition of sugar, milk will again become diluted. So let it keep boiling for some more time and when milk remains 1/4th of the of the initial quantity, switch off the heat. 

With flat spatula slowly remove all milk cream from the edges of the vessel. If you are having difficulty in removing the milk cream, then pour thick milk from the vessel on it and it will come out easily. 

Cream removed from the edges

Add cardamom powder after the cream cools down and add a few chopped nuts while serving. 

 

Rasmalai

After my previous post on Rasgulla I am bringing one more sweet dish with paneer which you will love to prepare this summer.

Rasmalai is that one sweet dish which my father-in-law loves the most. Now because of his health issues he is staying with us in Bangalore. But until two years back whenever we used to go visit him in Jaipur, he would always buy and keep one pack of rasmalai in the fridge. If some guest is coming home for lunch or dinner… dessert was always rasmalai!!

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So when I learned to prepare rasgulla, I decided to try rasmalai also.

Rasmalai is also prepared with paneer but here additional ingredient is milk, making it different from rasgulla.

If you can prepare rasgulla, then trust me…. 90% work is done here!

So, again I am posting the recipe of Rasgulla here (just in case if anyone has missed it) as it is the main ingredient in rasmalai. Next, we will turn these rasgullas into rasmalai.

Ingredients

Rasgulla :
1 kg full fat milk
1 lemon juice(can be replaced with 1 tbsp vinegar)
2 cups sugar (granulated)
4-1/2 cups water
2 to 3 whole cardamom seeds (optional)
Keep ready one tray of ice cubes

Rasmalai:
1 litre low fat milk
Sugar, as per your taste
Few saffron strands (optional)
Cardamom powder
Mixed dry fruits (chopped)

Method

Squeeze out lemon juice, sieve it, add equal amount of water to the lemon juice and keep this mixture separately.

Boil milk and pour lemon juice into it. The moment milk starts curdling (milk is so hot that it will curdle quickly), switch off gas.

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When whole milk is curdled nicely, pour that immediately in a strainer covered with muslin cloth and add ice cubes to it.

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Let this chhena remain in muslin cloth and wash it nicely in running water so that no taste of lemon or vinegar remains. Squeeze out all water from chhena. Finally, hang this chhena in the muslin cloth for 10-15 minutes so that the rest of the water drains out. If you feel that chhena is too wet, squeeze it with your hands.

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Mash chhena properly. Rub it nicely with your hands so that all the grains of chhena become soft and you can collect it like a dough.

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Prepare small balls of this whole chhena dough. There should not be any cracks in the balls. If you are still gettings cracks, rub the chhena ball between your palms and again make the ball.

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Actually, for rasmalai we can gently press the ball of chhena to look like patties. Now, in a big sized vessel or cooker add water, sugar, and cardamom seeds. Switch on gas on high flame. Keep stirring water till whole sugar is dissolved. The moment the water starts boiling, add all your chhena balls into this syrup.

If you are using cooker, let it boil till first whistle and then sim the flame for next 5-7 minutes.

If you are using a vessel, keep the flame high for the first five minutes and then reduce it to sim for the next 5-7 minutes. Keep some weight on the cover.

Don’t let the rasgullas boil for more than the required time, else they will turn chewy instead of spongy.

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Let the steam cool down and then open the lid of the cooker. You will see that your small balls of chhena have doubled in size.

Your spongy rasgullas are ready or we can say that the first step of rasmalai preparation is over.

Shift them to another bowl along with sugar syrup. Let them cool down completely and later keep them in the fridge for 2-3 hours so that rasgullas becomes slightly firm.

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Rasmalai:

Boil low fat milk kept for rasmalai. Once milk starts boiling, keep the heat on sim. Keep the milk stirring so as to avoid it sticking to the bottom of the vessel. Boil it till the volume of the milk is reduced to half of the original. Add sugar and stir till sugar dissolves completely and switch the off gas. Milk consistency will be thin now. If interested, add cardamom powder and saffron strands for flavor and let the milk cool down completely.

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After 2-3 hours take rasgullas out from the fridge. Squeeze each one by one gently between your palms to take the syrup out from them and keep them on a strainer so that rest of the syrup drains out.

Remember not to squeeze hard, otherwise rasgulla will break.

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Add these rasgullas in ready milk and keep them in the fridge for 3-4 hours so that rasgullas will absorb the milk. Add finely chopped mixed dry fruits.

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In half of the milk I added some strands of saffron and left the other half as it. That is why you can see the difference in color in both the bowls below.

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Serve chilled, creamy, delicious rasmalai to your lovely family and dear friends and enjoy the showers of appreciation.. 💃💃💃💃