Monday, June 13, 2016

No-Bake Mango Cheesecake

The sun shining brighter and stronger than all year round right now directly translates into the fact that the summer is on and when summer is on, it means that summer vacation is on. They say that children are an incarnation of God, but as soon as the summer holidays befall, these angels turn into devils- all thanks to their boredom- and here, I am speaking from experience. Hence, it is very crucial to keep these little angels busy and this is where packaged food comes into the picture.

Honestly, I am not a big fan of feeding my children packaged foodstuffs, but when it comes to keeping their minds fascinated, I cannot advocate it enough. Yesterday itself, I conducted a cooking session with my kids. The theme? Utilising packaged foodstuffs around the house and making something special and healthy out of it! 'Why use packaged food?' might be the question in your mind. Well, even though teaching children how to cook is important, it can potentially be very dangerous if you allow them to handle things like pans and pots and as most dishes are cooked on the stove, they are reduced to mere spectators rather than participants. So letting them do fun things like powder biscuits or whip double cream using a whisk will keep them engaged yet away from the hazard. On the plus side, you can easily order packaged food online now- technology, you never fail to amaze me!

For our no-bake mango cheesecake, we utilised the packets of Parle-G biscuits lying uneaten in the house (Can't help it, children love their cream biscuits!) by crumbling them, a packet of whipping cream, and fresh mangoes which are in season. The kids had a jolly time crumbling the biscuits using their tiny hands and even had a contest on who would whisk the cream faster!  All in all, it was a fun and rewarding day.


  • 2-3 packets of Parle-G
  • 1-litre packet of whipping cream
  • 1/2 cup sugar
  • Aamras or Mango Puree
  • 1/4 cup butter
  • Agar-agar 
  • 1/4 cup warm water.


Break the Parle-G biscuits into crumbs and mix tiny blocks of butter (room temperature) into it until it resembles a shaggy dough. Then take the dish in which you would be setting your cheesecake and tightly press the biscuit and butter mix into it to form the base layer. Put it in the refrigerator to set for at least 30 minutes.

Now whip the whipping cream using either a hand whisk or electric blender. If your whipping cream isn't a sweetened variety, add in powdered sugar too. Now, stir in agar-agar in the warm water until it completely dissolves. Mix in the half of the agar-agar water into the whipped cream and whisk a few more times until thoroughly mixed. Put this whipped cream on the biscuit base evenly and allow it to set in the refrigerator for a minimum of 1 hour.

For the final mango layer, mix in the remaining agar-agar water with the aamras or mango puree and put it on the top of the whipped cream layer. Allow it to set again for a minimum of 1 hour.
After one hour, your no-bake mango cheesecake should be ready and you can finally enjoy the cheesecake of your labours.

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