Mango ricotta cheesecake

You will find many recipes of cheesecake with soft cheese and eggs. This is an eggless recipe and very easy to make.

You will need
Graham crackers- about 6-8
Butter 2 tsp
Whole milk Ricotta cheese (I used Lucerne, about 600 gms.)
Mango pulp to taste
Strawberries for garnishing

1. Crumble graham crackers and process it till it is fine powder. Use a spoon or your fingers to scavenge for any large pieces and crumble them. Add 2 tsp of melted butter and spread it on the baking dish to form the crust.
2. Mix ricotta cheese and mango pulp uniformly and set it atop the crust. Bake in conventional oven for 45 mins at 350 F or until it sets.
3. Cool and refrigerate it. Serve cold with slices mangoes or strawberries on top.

You may use vanilla essence and sugar or condensed milk for a plain cheesecake.

Vanilla custard with mangoes

Here are two methods to do it A and B.

1. You can use (A) milk, vanilla custard powder of you choice or work with (B) coconut milk, egg yolks and vanilla essence.
2. Use ripe but firm mangoes, cut them into bite sized cubes.
3. (A)In a saucepan, bring milk to boil, add 4 tsp of custard powder and 2 tsp condensed milk. No sugar needed. OR alternately, (B) you can bring coconut milk to boil and whisk in 3 egg yolks, sugar to taste and vanilla essence. In either case, stir continuously so no lumps are formed.  You may also strain the custard through a sieve as an extra measure.
4. Pour into ramekins, add the mango and cool. Serve cold.

My mom makes it differently (the best way so far)- In step 3, she reduces the milk in saucepan while she mixes the custard powder in a little cold milk and add its later on.

In case there are lumps, you can sieve the custard to remove them.

You can also skip the mangoes and pour caramel over the custard to make vanilla creme brulee.

Green Mango chutney

 Pulpy chutney with mustard seeds

1. Peel the mango (some recipes keep the skin on), and dice it into bite-sized pieces. 
2. Wash the pieces and rub salt and turmeric. 
3. Heat cooking oil  in a pan. Add the mustard seeds (or saunf/fennel seeds) and dry red chilies broken into halves. Saute it for a few minutes till the mustard seeds pop.
4. Add the mango pieces , fry at medium-low heat (you don't want to burn them on high heat, otherwise chutney will turn bitter)
5. Add a cup of warm water and let it boil till the mango turns soft. Add sugar to taste , stirring occasionally. 

You can add raisins, dates and cashews too if you want. Some people like julienne ginger in their mango chutney. You can make it pulpy or chunky depending on your preference. I like both.

Version 2: I added dates and Turkish apricot for a rich chutney. Also, semi-ripe mangoes are more suitable for this sweet chutney.

You can also make Pineapple chutney similarly.

Or cherry-mango chutney with  fennel seeds, dry red chilis, ground panch phoron and aamsotto