Every summer, I look forward to trying out recipes with mangoes. Mangoes are the King of fruits for Indians and as children we enjoyed so many varieties. One of the things we missed sorely was mangoes when we shifted to Kuala Lumpur and it was hard getting used to that. The mangoes available here are sweet and delicious but one has a craving for Indian mangoes. I fondly remember the time when my sister carried 30 kgs of mangoes by hand when she visited us. Those were the days before immigration rules and restrictions and all my sister did was to smile sweetly at the immigration officers and give them some mangoes. Needless to say we had a blast and that was one of the best food experiences ever.
The night markets are flooded with local mangoes and we have been eating them every week and in desserts too. They are so sweet that sugar is not required. Read on and make this cheesecake for yourself and see how good it is.
4 inch cheese cake pan; 3 digestive biscuits; 11/2 tsp ghee.
Oil pan, crush biscuits and mix with melted ghee. Press into pan evenly and freeze till mango mixture is ready.
1/2 cup mango puree made from fresh, ripe mangoes; 1/2 cup mascarpone cheese; 2 1/2 tsp gelatine; 1/2 cup water. A few mango pieces for garnishing.
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NB: You may require more or less gelatine depending on the brand used. I used a local brand.
Sprinkle the gelatine over the water ( room temperature). Keep aside to bloom for about 15 minutes. Never use hot water to dissolve gelatine. It becomes lumpy.
Whisk all ingredients to a smooth consistency. Pour over biscuit base and tap pan to get rid of the bubbles. Refrigerate 15 minutes. After 15 minutes add some mango cubes in the entre and refrigerate overnight. Your Mango Miso is ready and I do hope you enjoy it.
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