5 Jun


mango cheese cake

Mango, one of my favourite fruits and aptly named the king of fruits  is in season, that makes me eagerly love summers more . For me summer means enjoying lots and lots of fresh mangoes,ice apples and sherbets. And iam going to do just that soon, inshallah. Next week this time we would have happily landed in INDIA and be on the way to meet my dear parents and inlaws….. So bear with me if i just publish recipes without any intro and clear some from my drafted ones.

mango cake

But before that take a look at this easy and simple mango cheesecake which is easy to make but tastes just out of this world. I had made this nearly 2 months back, when first mango started appearing but were not so sweet. So this was  a good idea to turn the not so sweet mangoes into these luscious cheesecakes.


If you are a vegetarian or don’t want to use gelatin, you can use agar agar powder or China grass powder, like i have done . 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.
Prep time:  3-4 hrs 
Cook time:  5 mins
serves: 6-8

mango cheesecake

For the base
  • Digestive biscuits – 250 gms, finely crumbled
  • Butter – 100 gms, melted ( unsalted butter)


For the filling :-

  • Philadelphia  cream cheese – 340 gms/ 12 oz (refer notes for substitute)
  • Fresh cream – 250 ml (1 cup approx)
  • Mango pulp – 1½ cup
  • Gelatine – 1 tbsp/10 gms
  • Hot water – ½ cup
  • icing sugar – 2-3 tbsp
  • Sugar – ⅓-1/2 cup


For glaze topping
  • Mango pulp – 1 cup
  • Gelatine – 1 tbsp/10 gms
  • Hot water – ½ cup

no bake cheesecake


  1. For the base: Combine the finely crumbled biscuits and melted butter. Press this mixture to a loose bottom tin or the glasses you are using, like me. Refrigerate it while you make the rest of the cheesecake.
  2. For the filling: Dissolve gelatine in hot water. Whip the cream with 2-3 tbsp icing sugar. Combine the cream cheese and sugar, till it becomes smooth. Combine the mango puree and warm gelatine mixture. Add this to the cream cheese mixture. Mix well. Add the cream to this in two batches and combine well.  Pour this mixture over the biscuit base and return it to the fridge. Make sure that this layer is refrigerated for a minimum of 1 hours, before adding the glaze topping.
  3. For the glaze topping: Dissolve the gelatine in hot water. When it is warm, add it to mango puree and mix well. Pour this over the cream layer, once it is set. Refrigerate for another 2 hours or till you serve. Garnish with  mint leaves.
  4. Keep at room temp 10 mins before serving, so that the biscuit layer softens a bit. You can keep it in the fridge for 3-4 days.

nobake cake



Sabudana vada is an Indian dish, typically consumed in Maharashtra, India. It is a deep fried sago-potato cutlets served with spicy green chutney.


These are crispy on the outside and soft and chewy inside with an occasional crunch from the peanuts. The soft Sabudana and potatoes provide the heartiness and make this very filling.
The one downside to these (more so than many of its deep fried counterparts) is its ability to retain oil. So make sure to keep those flames medium-high and fry them at correct temperature since its extremely crucial to avoid soggy vadas. That extra effort is so worth it , when made correctly, these are very delicious and addictive. Best to be had on rainy days in mansoons with a cup of hot chai, these make a very rare appearance at our home, since my hubby is not fond of them.


Prep Time: 4 to 8 hours

Cook Time: Under 30 min
Serves: 5 people
Yield: Makes around 10- 15 vadas


  • 1 cup  Sabudana (Sago pearls)
  • 2 cups (abt 2 large) Potatoes, boiled and mashed
  • 1/2 cup – roasted Peanuts
  • 1 tsp Cumin
  • 2-3 Green chillies, thinly sliced
  • 1 small onion
  • 1 tsp Lemon juice
  • Salt to taste,
  • 1/2 cup fresh coriander leaves
  • 2-3 tsp Rice flour

sabudana vada


Soak sabudana in water for 3 – 4 hrs. And coarsely chop the roasted peanuts which provides a wonderful texture along with a delightful crunch to the vadas. Grate raw potato in a bowl, then add green chillies, coriander leaves, onions chopped finely, rice flour, then add the remaining ingredients. Now mix till it becomes dough then make a small dumplings like vada. Heat oil for deep frying. Make sure to keep the temperature at medium to high for making the crispy wadas without oil retention. Drop the vadas into the oil, gently . But make sure to adjust the heat accordingly. Turn on the other side for uniform browning. Remove and place it on paper towels. Serve hot with any accompaniment of your choice. The best vadas are those that taste crispy on the outside and soft and chewy on the inside. 

sabu adna vada

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .

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