Sunday, March 2, 2008

Mango Cheesecake

This is one of the many recipes I discovered at the desi gettogethers in America. I do not know the creator of the recipe because this recipe is generally passed down from people who have come a few years earlier in America to the next batch. So now, I am passing on the baton. :-D

Mango Cheesecake (Serves 16)
1 Mango Pulp Tin (I used Ratna brand)
1 Cool Whip (8 oz)
1 Cream Cheese (8 oz)
Knox unflavored Gelatin 3 packets 1 oz. each
1 cup Sugar
2 readymade grahamcracker Pie Crusts (of your choice)

1. Blend sugar, cream cheese, cool whip and mango pulp in a food processor or electric hand blender.
2. Boil 1 cup water. Switch off the gas and then slowly add 3 packets of gelatin. Stir well.
3. Mix glatin water with the blended mango mixture and blend again
4. Divide the mixture into 2 pie crusts
5. Keep in the fridge. It will set in 6-7 hrs.
6. Cut each pie in 8 wedges. Serve chilled.

Note -
1. In the picture above, I used Keebler chocolate pie crusts. Graham cracker crust can also be used.
2. You can use low fat or fat-free versions of coolwhip & cream cheese.


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