No Bake Mango Pie

An excellent pie for any occasion, and especially for festive occasions like thanksgiving.
I would like to thank my friend Sani for introducing this pie to me.

Here are the ingredients.
One 10 inch pie crust (I used ready-made that requires no baking, alternatively you can make it at home using digestive biscuits, butter and brown sugar)
1 can of Mango pulp (30 oz)
1 pack of plain cream cheese (8 oz) (Keep it out of fridge for 1-2 hours before using)
1 tbsp of no flavor gelatin (you can find this in the Jello isle in your grocery store, you can use Agar Agar to replace gelatin too)
1/2 cup water

Process
Step 1: Bring water to boil and take it off the heat, mix in gelatin thoroughly and let it cool to room temperature.

Step 2: Beat cream cheese and mango pulp together in a large bowl using an electric hand mixer until the mixture is smooth.

Step 3: Mix in cooled gelatin dissolved in water to the above filling using the hand mixer, pour this into pie crust and keep it in fridge to set for 3-4 hours.

And your dessert is all ready to serve!

No Bake Mango Cheesecake

What I like about this cheesecake is that I don't have to bake anything and it tastes super heavenly. I made this for a friend's birthday and you should have seen kids' reaction when she cut it, they were all ready with their spoons to dig-in :).

This recipe will serve around 15 people.

Ingredients
1 - Kesar Mango Pulp Can (its usually 30 oz can)
3 - 8 oz plain cream cheese, I used Philadelphia Original (keep it out of fridge for 1-2 hours before using)
2 and a half tbsp of unflavored gelatin (you can use Agar Agar to replace this if you don't eat gelatin, gelatin can be found in the Jello isle in your grocery store)
1 - 14oz can of sweetened condensed milk
4 tbs of butter melted in microwave
1/4th cup of brown sugar
8 - Honeymaid Grahams (You can also use digestive biscuits or Graham crackers to replace this)
1 Pack of mango flavored jello (I got this from Indian grocery store)
Water

Process

Step 1: Making the base
Take a 9 inch springform cake pan and grease its bottom with butter (if you don't grease then the base will stick to the pan).
Put Grahams in a zip-lock bag and crush them to somewhere between coarse to fine powder (you can use a rolling pin to do this). Put this powder in a bowl.
Add melted butter and brown sugar to it and mix thoroughly and put this mixture in the cake pan. Press with a ladle or glass to make an even crust. Put it in fridge to set for around 15-20 minutes and meanwhile you can prepare the filling.

Step 2: Cream-cheese layer
Boil 1 cup of water, take it of the stove and mix in 2 tbs of gelatin. Let this mixture cool down to room temperature.
In a large bowl  put in cream cheese, condensed milk, 2 cups (16 oz) of mango pulp and dissolved gelatin and mix everything together using an electric mixer until you get a smooth (no lumps) mixture.
Pour it over the crust you made earlier in the springform pan and again keep the cake pan in fridge to set.

Step 3: Jello
As you wait for the cheese layer to set, prepare jello from Mango flavored Jello pack following instructions on the packet and refrigerate.
Keep checking the cheese layer in cake pan to see if it has set by touching its top layer, once set it should stop sticking to your finger. I let it sit for around an hour before checking.

Step 4: Mango pulp layer
Once cheese layer is set prepare the top layer.
Take 1/2 cup of boiling water and mix in 1/2 tbs of gelatin, cool it to room temperature.
Mix in dissolved gelatin with remaining mango pulp and pour it over the cream cheese layer in your cake pan, again refrigerate. Leave it undisturbed for another 2-3 hours.

Step 5: Putting Jello on top
Cut Jello into cubes and spread it over the top of your cheesecake as you like and you are all ready to serve it. Before taking out the side ring, run a knife along the boundary for an easy removal (do it very slowly, you don't want to break the cake).

Mango Fruit Dessert

A very easy mix and serve dessert. Thank you to my lovely friend Anindita, who gave this recipe.

The following will serve 60-70 people, you can scale it up or down and it works great. You can also increase or decrease the amount of ingredients depending on your taste, this is a very forgiving recipe.

Ingredients:
Kesar Mango Pulp - 3 cans (30 oz each)
Sour cream - 24 oz
Plain Yogurt - 32 oz
Sweetened condensed milk - 2 cans (14 oz each)
Chopped Pineapple - 2 cans (20 oz each)
5 Small red apples - chopped to bite size pieces
5 Small green apples - chopped to bite size pieces
Raisins and nut for garnishing (optional)

Mix mango pulp, sour cream, yogurt and condensed milk in a large container (you can use electric hand mix to mix everything in, but the hand mixing is also easy). Once thoroughly mixed, mix in chopped fruits and decorate with raisins and nuts. Put it in fridge 3-4 hours before serving.

You can use any other fruit you like, for example grapes, pomegranate, banana, berries etc.

I don't have a picture of the dessert as of now, will post one soon.