A pandemic can never stop you from having your favourite food, isn’t it? And
Plucking them right off the tree and devouring them then and there. Yum!! We made jams, pickled them in a variety of ways like Andhra Mango Pickle (Avakaya) , mango thokku (grated Mango pickle), Bellam Avakaya (Sweet Mango Pickle) to last till next season, put them in our curries, ate raw mangoes with chilli and salt. Gosh the activities were endless. It is no surprise that this tropical fruit is after all the King of fruits!!!! No summer goes by without me whipping up some decadent dessert with my favourite fruit. A crowd pleaser for one this sensational luscious dessert is gonna leave fond memories till the next summer. So lets get on with it!!
For the base
Digestive biscuits pounded fine - 1.5 to 2 cups ( depending on how thick you want the base)
Soft brown sugar - 2 tbsp (optional)
Melted butter - 90gms
Hazelnuts roasted and crushed - 1/2 cup
Soft cream cheese - 200gms
Mascarpone cheese - 200gms
Heavy whipping cream - 200ml ( the cream i used was sweet so adjust accordingly with the total sugar added to the mixture as a lot of whipping cream comes without sugar)
Rum - 2 tsp ( You can add more if you are in the mood!!!!
Vanilla extract - 1 tsp
Caster sugar - 150gms ( adjust the sugar depending on whether the whipping cream you use is sweet or non sweet )
Lemon zest - one medium lemon
For the top
Mango puree - 1 cup
Gelatin - 1/2 tbsp ( 4.63gms)
Fresh mango cubes - cut from one large ripe mango ( You could use any summer fruits here if you like. I used watermelons)
Mint for garnish
How to go about
Preparing the base Pound the biscuits and roasted hazelnuts in a zip lock bag till fine. Add the melted butter and mix well till all combined. Spoon the mixture into the glasses or jars and press it down. Refrigerate for an hour.
Preparing the filling. Make sure your cream cheese and mascarpone is room temperature. Whip your heavy cream till soft peaks and set aside. Add the lemon zest, rum and vanilla extract to the caster sugar and give a whisk and combine it with the cream cheese and then the mascarpone. Whisk till all is well combined. Remember not to over whisk the mascarpone as it tends to turn lumpy. Pour the mixture into the glasses and leave it in the fridge.
Preparing the topping. Add the gelatin to a little warm water to bloom and add to the mango puree. Pour the puree on top of the cream mixture and leave it in the fridge overnight to set. Garnish with fresh mango cubes and mint leaves before serving.
Honestly this is a dessert i created without a set recipe to follow. Our tolerance for sweetness varies from individual to individual. Some like it more, some like it less, I would recommend to keep tasting as you add each ingredient thereby creating what fancies your palate!!! Beat the heat with this fantastic dessert.
Mango Mascarpone Cream cheese Shots, a marvelous creation to spice up your day. The freshness of mango paired with the smooth creamy texture of cheese and the crunch from the digestive biscuits is to die for. Be it kids or adults, no one can resist this delicious dish. It is not rocket science at all to whip up this fancy dessert. It is a perfect marriage of three ingredients.