I know Soniya, since we moved here to Coumbus,IN. Apart from being a very genuine person and a good friend, she (and I would say the whole of 'Keskar' family) is incredibly talented and enthusiastic.For 'E' and 'A's birthday party last month, they made this wonderful truck with Parle-G biscuits and chocolates.It was a big hit at the party! Kids just loved it!!!
Mango Cheesecake/ Mango Pudding in Graham Cracker Pie crust
Soniya made a amazingly delicious dessert for my friend 'S's send off party.She made this 'Mango Pudding in Graham cracker crust pie shell' It was a mix perfect between a cheese cake and a pudding. Everyone went 'head over heels' for the dessert!
Here is the recipe that Soniya shared with us:
8 oz Cream Cheese ( I use Philadelphia Original Full Fat Cream cheese)
8 oz Kraft Cool Whip (1 container)
16 oz Mango Pulp (Alphanso / Kesar Mango Pulp)
½ oz Knox unflavored Gelatin ( ½ oz = 2 envelops)
¾ cup Sugar ( If the mango pulp is sweetened you will need less sugar)
Few Kesar/ Saffron sprigs
- Bring Cream Cheese and Cool Whip to Room temperature. Soften the cream cheese in a large mixing bowl. Add Cool Whip. Blend it with the hand mixer till you get even soft creamy texture. Add Mango Pulp and blend again.
- Mix dry gelatin powder and sugar in a small mixing bowl. Add 1 cup bubbling hot boiling water over it and stir continuously till all the gelatin crystals melt. Let the mixture cool down to lukewarm temperature.
- Combine sugar, gelatin mixture with cream cheese, cool whip and mango pulp mixture. Add Saffron for color and flavor. Blend it all together to get soft creamy mixture.
- Pour the mixture in a glass pie dish. Decorate it with almond halves or other dry fruits. Keep the dish in the refrigerator. It takes around 3 hours to set.
- I like to set it in a ready made Graham cracker piecrust . This mixture makes two 9 inch round Cheese cakes.