The “only” and “only” thing I like about summer are Mangoes – the king of fruits. Not that I get tired of eating them as is and making mango shakes, still I really like this particular recipe which was originally created by a very dear friend of mine Harpreet Bedi ( her blog is Happy Eats & Treats ). After that I make it almost every mango season. But last year the heat got to me and I skipped the yearly ritual. Finally after waiting a whole year I have made it once more before the King disappears again. Yes ,it can be made using Mango crush also but nothing like making them with fresh mangoes. It’s a family favorite, not too heavy and not overtly sweet. My kids gobble it down in no time 😀 . So do give it a try if you are a mango lover like me 🙂 .
For the crust :
- 250gms Digestive Biscuits
- 120 gms, meltedButter
- 9″ Springform Pan
- 800 ml -Hung curd, # (I used two 400 ml packs of Brittania curd)
- 200 ml Cream ( used Amul tetrapack)
- 1/2 cup + 2 Tbs Mango Puree ## ( just try to gauge how much u can add )
- 1/4 cup Castor Sugar ( again see how sweet or tart u want)
- 2 1/4 Tbs Gelatin
- 1/3 Cup Water
- 1 Tsp Vanilla extract
#To make hung curd put the curd in a muslin cloth. Tie firmly and hang it for at-least 4 hours. Then place it in a strainer over a bowl (to catch the dripping liquid) and put some weight on top and refrigerate over night.Remove from cloth and use.
##For mango puree make a paste of the mango pulp in a blender and pass it through a strainer to remove fibres if any.
- 3/4 Cup Mango Puree
- 1 Tbs Castor Sugar ( or more depending on sweetness of the Mango)
- 1 1/2 Tbs Gelatin
- 1/4 Cup Water
- Crush the biscuits to crumbs either in the processor or by beating the hell out of it in a ziplock bag.
- Add melted butter to the crushed biscuits and mix well with hands till a coarse texture is made.
- Now put it springform pan and press down so that it is compact and put in the fridge for an hour till it is hardened.
- Whisk the hung curd till it is smooth and fluffy.
- Then add the mango puree & sugar and whisk till it is mixed evenly.
- In another clean and dry bowl whip the cream till soft peaks form ( quite a task).
- Pour the whipped cream into the hung curd mixture and gently fold till it is mixed evenly.
- Now mix the gelatin in water in a small bowl and put it over another pan of simmering water and keep stirring till the gelatin is fully dissolved.
- Pour the dissolved gelatin over the cream, mango & curd mix stirring continuously as you pour so that it gets evenly distributed.
- Now spoon the mix on top of the set biscuits and cover with cling film and put it back in the fridge for 2-3 hours or till they are set and firm to touch.
- For the glaze, bloom the gelatin the same way you did for the filling and mix it well with the mango and sugar.
- Now pour a thin layer on top of the set mix and again cover with cling film and set for another hour or till it is set.
- Take out from the refrigerator and let it sit for 5-7 minutes then gently remove from the springform pan. Slive and serve topped with sliced mangoes (optional)
# This recipe can be made in individual dessert cups/bowls too.
#This recipe makes the dessert mildly sweet. you can adjust the sweetness as per your liking.