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Main Ingredients | Ripe mangoes, Rolled (porridge) oats |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Mango Cheesecake With Oats
- 3 Ripe mangoes
- 100 grams Rolled (porridge) oats
- 200 grams Chenna
- 200 grams Thick yogurt
- 5 tablespoons Sugar
- 50 grams Butter
- 50 grams Honey
- 1/2 teaspoon Lemon rind thin strips
- 50 millilitres mango juice
- 20 grams Gelatin
Method
- Preheat oven to 200°C. Peel the mangoes. Cut off slices from either side of the seed. Chop half of them into small cubes and roughly chop the rest. Put the roughly chopped mango into a mixer jar. Add half the chenna and grind till smooth. Transfer into a bowl. Put the remaining chenna in the mixer jar, add half the yogurt and grind till smooth. Transfer into the same bowl.
- Grind the remaining yogurt with 4 tbsps sugar till smooth and add to the bowl. Mix everything well. Take oats in a bowl, add butter, 1 tbsp sugar and mix with hand. Add honey and mix again. Put this mixture into a spring form tin and press lightly and evenly. Bake in the preheated oven for 12-15 minutes. Add lemon rind to the mango-chenna mixture and mix well. Add mango cubes and mix. Heat mango juice in a small non stick pan, add some of it to the gelatine and stir till well blended.
- Add the remaining juice and mix well. Cool and add to the mango-chenna mixture and mix well. Take the spring form tin out of the oven and let it cool down to room temperature. Pour the mango-chenna mixture into the spring form tin over the oats base and keep it in the refrigerator until completely set. Demould, cut into wedges and serve.
Nutrition Info
Calories | 2173 |
Carbohydrates | 259.2 |
Protein | 59.6 |
Fat | 99.6 |
Other Fiber | Zinc- 1.2mg |
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