Easy Mango Pie (No Baking)

We had two parties this weekend, one at our place and one at out friend's place. I was thinking what to make for dessert  and I remembered the dessert I had in my friend Jenny's place. Mango pie in winter, thanks to canned food, this is the most easiest and tastiest dessert I ever had. Remember, make these only when you have parties of 15 or lots of neighbors with whom you can share it with. This is a heavy dessert and anyone who tries it will love it. Thanks to Jenny for making this recipe for the potluck introducing me to this recipe. If you cannot find pie crust just place pour them into molds and wallah its mango mousse.

Makes upto - 16 pieces
Preparation Time - 5 minutes and 6 hours to set


Ingredients : 
Mango Pulp - 16 oz 
Cream Cheese - 8 oz (Use Philadelphia cream cheese)
Whipped Cream - 8 oz. (I used cool whip)
No Flavor Gelatin - 2 packets
Sugar  - 1/2 cup
Warm Water - 1 cup
Graham's Ready Pie Crust - 2


Method :

1. On a mixing bowl, whisk the cream cheese until light and fluffy (around 3-4 minutes).
2. Mix gelatin in a cup of lukewarm water, until dissolved.
3. Mix the mango pulp, whipped cream, sugar into the cream cheese mixture. Mix everything completely.
4. Add gelatin mixture and whisk until no lumps are found.
5. Pour into two ready pie crust and refrigerate for 6 hours.
6. You can pour half into one pie crust and half into small cups with 4-5 mango chunks and top it with pistachios and serve as individual mango mousse. 
7. Serve the mango pie with whip cream.

Note :

• Make sure cream cheese is under room temperature.
• You can use mango flavored gelatin.

Pineapple Coconut Ladoo

I was browsing the internet for a pineapple recipe and i came across this one. Have you ever tasted Haagan Dazs Pineapple Coconut Ice cream and felt in love? Here is a similar one but much healthier than having ice creams. Just two main ingredients and a wonderful dessert is ready in no time.

Preparation time : 30 minutes
Makes upto : 13-15


Ingredients : 
Fresh Pineapple : 1 or 20oz crushed pineapple can
Dry Coconut Flakes : 1/2 cup
Sugar : 1/4 cup
Roasted Semolina (Rava) : 1/4 cup
Roasted and Powdered Nuts : 3 tbsp
Craisins or raisins : for decoration


Method : 

1. If you are using fresh pineapple pulse it in food processor 4 to 5 times or until the pineapple is crushed and you can see small pieces.
2. Heat a non stick pan on a medium-high heat, add the pineapple mixture and sugar.
3. Wait till the water evaporates from pineapple and its almost dry, stirring once in a while. This will take 20 minutes.
4. Now add the coconut flakes, cook this mixture until it is completely dry.
5. Wait till it cools down. Take small amount of the mixture and form balls. Roll it around rava and ground nuts until its well coated. Decorate with raisins or craisins.

Note : 

• Dont grind the pineapple, it forms puree. Pulse it so we get to taste small chunks of pineapple.
• Adjust the sugar level depending on the sweetness of the pineapple.

Kalakand

This is the simplest yet yummiest kalakand I ever had. With less than five ingredients it takes less than 20 minutes to make in a microwave. 

Adapted From - VahChef
Preparation time : 15-20 minutes

Setting time : 2 hrs

Serving : app 20 pieces

Ingredients : 

Ricotta cheese - 15 oz

Condensed Milk - 14 oz

Cardamom Powder - 1/4 tsp

Vanilla Essence - 1/4 tsp (optional)

Chopped Nuts - 1 tbsp

Method : 

1. Mix ricotta cheese and condensed milk in a microwave safe flat bottomed dish.
2. Whisk it until the lumps are gone and both the ingredients are mixed well.
3. Cook the mixture in the microwave for 5 minutes uncovered.
4. Take it out and mix well and again cook for 2 minutes covered.
5. Take it out and mix well and cook for 2 minutes cross covered.
6. Repeat this process for another 6 minutes uncovered with 2 minute interval for mixing.
7. Our aim is to evaporate the liquid and get a thick mixture, so stop cooking once you get the consistency.
8. Add cardamom powder and vanilla essence and mix well.
9. Press well and flatten them. Sprinkle the chopped nuts(i added cashews and almonds) and tap them so they stick to the mixture.
10. Once cold, place it in the refrigerator. Let it set for 2 hours.
11. Take it out and cut to desired shapes.
12. Yummy kalakand is ready in just 15 minutes.

Note : 

• If you dont find ricotta cheese same recipe can be substituted for 2 cups of milk powder, 1/2 stick of unsalted butter(room temperature), 14oz. condensed milk. Thanks Kalyani for sharing this version.