It's Mangolicious

Mango and chia seed pie

Ingredients

For PIE CRUST

• 100 gms Butter
• 200 gms Flour
• 35 gms icing sugar
• 1/2 egg to bind

FILLING

• 250 ml Milk
• 45 gms Sugar
• 2 tbsp chia seeds
• 3 Mangoes
• 1 chopped mango
• 100 gms whipped cream for decoration

Method

1. Add butter and icing sugar in the flour and rub with your finger tips to resemble the mixture to bread crumbs. Use an egg to bind it together and rest in fridge for half an hour.
2. Roll the pastry and line a tart mold. Prick it with a fork and blind bake at 160 degrees for 20 to 25 minutes till golden brown. Remove and cool.
3. Dice the three mangoes and puree it in a blender. Heat the milk and sugar, once cool add the mango puree and mix well.
4. Add the chia seeds and keep aside for 15 minutes to let the seeds swell-up and absorb the liquid.
5. Pour the mixture in the baked tart and top with chopped mango, whipped cream and garnish with a few mint leaves. Serve cold.

No bake mango cheesecake

Ingredients

• 100 gm marie biscuits
• 40 gm melted butter
• 300 gm cream cheese
• 40 gm icing sugar
• Mango puree of two mangoes
• 250 gm whipped cream
• 10 gm Gelatin
• 30 ml water
• Sliced mango for garnish

Method

1. Crush marie biscuit, add melted butter and rub together. Line an 8 inch loose bottom tin with the biscuit mix and press till firmly lined Process the water and gelatin. Beat the cream cheese and icing sugar till well mixed, add the mango puree and mix well again Add the processed gelatin and mix well Fold the whipped cream gently and pour into the lined tin. Let it set for atleast four to five hours Once set, garnish wih sliced mango and serve

Mango and ginger pannacotta

Ingredients

• 300 ml Fresh cream
• 50 gms Sugar
• 10 gms Gelatin
• 30 ml water
• 1 Ginger
• Puree from two mangoes
• Mango cubes for garnish

Method

1. Cut the ginger into small slices.
2. Heat cream and sugar, and add ginger slices after removing it from flame Keep to steep for 15 minutes, strain and remove the ginger pieces.
3. To the cream add strained mangoe puree.Process the gelatin and add to the cream mix. Pour into shot glasses, preferably chill overnight Serve ,chilled topped with fresh mango cubes