Again, one of my favorite dessert recipes. Primarily as it can be prepared in a jiffy – so if you have some unexpected guests who have turned up – don’t panic, this whole dessert can be put together in less than 15 minutes. You can tweak the recipe anyway you like it. I usually skip the biscuit base when I am in a hurry but you can go ahead and use it if you like. The buttery flavor of the biscuits complements the sweetness of the filling really well. If you are health conscious reduce half the amount of cream and increase the yogurt by half. You can also substitute the Mango puree for any other seasonal or tinned fruit according to your choice. I have also used the same filling to cover the top of a well soaked chocolate cake. The result is purely divine. Go ahead and experiment!
200 gms digestive biscuits
50 gms melted butter
400ms Hung Curd – (I usually use the curd directly from the carton as it is really thick )
3/4 tin Condensed Milk (Milkmaid)
3 tbsp Gelatin
200gms Mango Puree
2 Tbsp lemon juice
1 cup Chopped mango pieces (reserve a couple for topping)
For biscuit base
Run the granulated sugar & biscuits in the processor till fine crumbs form; or put into a thick bag & crush with a rolling pin.
Mix in melted butter & press this mixture into the base of a spring form 8″ baking tin or any square dish. Chill for 30 minutes.
(Like I mentioned earlier, you can skip the base if you are in a hurry)
Sprinkle the gelatin in approx 12 Tbsps of water. Leave it to set. Then leave the bowl to stand in another bowl of hot water till the gelatin melts, & become a clear liquid. (about 10 minutes).
In a mixing bowl, add the hung curd, cream, condensed milk and the mango puree till smooth and well mixed.
Add the clear gelatin & mix for a few seconds until mixed uniformly.
Add the lemon juice according to your taste.Take the biscuit base out of the fridge, & pour the filling in.
Garnish with whipped cream and pieces of mangoes.
Leave to set in the fridge for at least 1-2 hours.