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No bake, quick and easy, mango cheesecake


The mango mania season is almost about to end here in India and I could not have found a more appropriate time to kick start “Sweeten it up 2.0.” (No, not changing the name, this was purely for effect.”

It’s been a while is an understatement, but I am back especially to share this rich, creamy and as tangy as it is sweet, recipe.

I have never enjoyed eating fruits and till date that is one habit that has stuck but when it comes to mangoes, I am always up for more. Whether it’s simply cut up, crushed to a pulp, swirled on top of some ice cream, blended in a milkshake, hidden in a tart or of course the best way of eating it, sucked on whole heartedly.

If you are an avid cheesecake fan, I think you would want to try this one


SERVES – 8 People

* 8-10 Biscuits (Mix of flavoured and plain digestives)
* ½ Cup of Macadamia nuts and Walnuts
* 100 grams of Raspberries
* 50 grams of Melted Butter
* 400 grams of Cream Cheese
* 300 grams of Melted White Chocolate
* 200 ml of Heavy Cream
* 1½ Cups of Mango Pulp
* 2 tbsp. of Lemon Juice
* 20 grams of Gelatin Powder
* 2 mangoes for garnish (optional)

Quick & East Mango Cheesecake Recipe

Method-: The Base
– In a mixer add 8-10 biscuits, 1/2 cup of your nut mix (macadamia nuts and walnuts,) 100 grams of raspberries and 50 grams of melted butter.

Quick & East Mango Cheesecake Recipe

– Blitz this mix but not to a powder like consistency. You want the base of your cheesecake to have a chunky and crunchy base.

* TIP * Be sure to dehydrate your berries before adding it in the base mix. Place the raspberries on a baking tray and leave them in the oven at 180ºC until you have got rid of their moisture content.

* TIP * Don’t add the melted butter when it’s too hot, or your crumb could become gluggy and greasy, which is not a good sign!

– Grease the base of your tin and the sides with butter. Then place your biscuit mix on and start pressing it down with the curved side of a spoon. Your base should be at least half of an inch or an inch in height.

– Place your base in the fridge to let it harden, for an hour.

Method-: The Cheesecake Mix

– Start by taking 400 grams of soft cream cheese in a bowl and blend it or whisk it by hand till it becomes a little fluffy.

– Melt 300 grams of white chocolate and once it has cooled off slightly, add it in your bowl of cream cheese.

– Now add 1½ cups of the mango pulp to the cream cheese and white chocolate mixture.

– In another bowl whisk 200 ml of heavy cream, till it reaches a thick fluffy consistency.

* TIP * Take your cream out of the fridge in time. If it’s at room temperature, it’s easier to whip.

– Fold the whipped cream into your cream cheese mix. To this mix, add 2 tbsp of lemon juice and 20 grams of gelatin powder dissolved in warm water.

* TIP * Before adding the gelatin powder into your mixture, make sure to take a spoon of your mixture and add it into the gelatin liquid, to temper the gelatin mix and ensure it does not cause any lumps in your final mix.

* TIP * Be sure to know the type of gelatin you are using and how to use it. I had to make this cheesecake for a party and the wrong gelatin choice landed me in a position where I had to pick up a last minute basic chocolate torte. So be sure! Specially, while using vegetarian gelatin powder.

– Once you have given the mixture a final stir, taste it and ensure its flavour is just how you like it. To make it more sweet, you can always add extra icing sugar, to taste.

– Get your base out of the fridge, which would have become firm.

* TIP * A thick base which has set would not budge, if you want to put your base to the test, be bold!  Tilt your tin a bit and if the crumb slides, it’s not ready. In that case leave it in the fridge for another hour, just to be sure.

– Now pour your cheesecake mixture onto the base and put it back in the fridge for 3-4 hours.

Method-: Time To Decorate

– Before you take out the cheesecake, keep your garnish ready. You could use cream, leaves, a special layer of coulis, or like me, use freshly cut mango. After all: the more mango, the merrier.

– Though, who says you just have to use the mango pieces in the same old way? Here’s a fun way to style your cheesecake- Cut thin slices of the mango and use a small cookie cutter or make a stencil with a firm sheet of plastic, to cut the mango slices into round disks.

– Lastly, go crazy, make circles, make shapes, write a word! Decorate your cheesecake, the way you like it.

quick & easy no bake mango cheesecake

No bake, quick and easy, mango cheesecake

Now you have the recipe! Get going!

Hope you liked this post. If you do make this recipe in the future, let me know how you liked it, if you feel like it, comment below with your version.

Thank You 🙂




Have you ever got that feeling, when you want to abandon all your work, get to the kitchen and just bake. Crack open an egg or cream the butter in a bowl and enjoy every action, which will help you create that flawless bite, drawing you away from your pressing workload and responsibilities, letting you experience your true bliss in that particular moment.

For many students, baking; although a passion could get difficult to manage in between deadlines, exams and classes. Hence they could lose the desire and patience to do it.

Baking makes me feel good and here are some tips on how I keep my baking dream alive, while being a student.



Every now and then get back to kneading some dough or preparing some batter. Never lose touch with your skills, no matter how hectic your schedule is, always try getting back to the basics.


Spend some of your time going through food blogs, instagram pictures of interesting baked goods or even following renowned chefs on twitter and facebook. They act as a great source of inspiration.


Try applying to short courses in pastry schools or enroll in a baking class in order to keep the momentum going.
Apply now: Le Cordon Bleu


Create or join societies within your college, which enable you to bake with people sharing the same passion for desserts and baking as you.


Undertake bake sales in order to help people out or volunteer to supply your baked products in places where it could bring joy to people as well as yourself.

Even if baking is not your ultimate passion but a preferred hobby, you could use intrinsic methods and appliances to create something mouthwatering. Just like this particular quick and easy recipe. It requires no oven and consists of nine easily available ingredients. Whether you are craving a midnight snack during your exams or preparing a meal for your guests this dessert is an impeccable choice.

Serves: 1 cup

• 3 Tablespoon Flour
• 3½ Tablespoon sugar
• ¼ Teaspoon Baking powder
• ¾ Tablespoon Cocoa powder
• 4 Tablespoon Milk
• 2 Tablespoon Vegetable oil
• ¼ Teaspoon vanilla extract
• Pinch of salt

– Take all the dry ingredients; 3 Tablespoons of flour, ¾ Tablespoons of Cocoa powder, ¼ teaspoon of Baking powder and place these ingredients into a large mug.

*TIP * – iIt is important to pass all the above ingredients through a sieve, in order to make sure the consistency of the batter is smooth

– Now to this add 3½ Tablespoons of sugar

*TIP * – Try using granulated sugar (castor sugar) or Icing sugar in order to enhance the smooth consistency. As they melt faster than normal sugar.

– Now add all the wet ingredients; 4 Tablespoons of milk, 2 Tablespoons of vegetable oil and ¼ Teaspoon of vanilla extract.

– Add a pinch of salt to balance the taste out

– Finally put the mug into a microwave for a minute on the highest temperature.

– After you take it out pass a stick or fork through it. If it comes out clear then it is ready to be eaten. Though if it still has cake bits stuck to it then put it back in the microwave for another thirty seconds, to a minute.

– Finally serve this moist and delectable chocolate mug cake with the choice of toppings such as vanilla ice cream, nutella, crushed chocolate pieces or some nuts will pair exceedingly well with the mug cake.


Hope you enjoy this post and recipe and do not let anything stop you from pursuing your dream.
Thank you ☺


It has been way too long, since my last post but I am certain that this family recipe will be enough to make up for the lost time. Being a full time student and part time intern this summer definitely played a role in keeping me away from you all but Enough said about that! Coming to this recipe, it has been in my family since I was an infant and while growing up my aversion to all things healthy such as fruits, restricted me to only eat the top layer of this luscious dessert, which was a bed of evenly sized chocolate shavings. However in the past few years, my fondness for this dessert has only grown and I am proud to state that I can easily finish two to three of them at a time and I do not just eat the layer of chocolate on top anymore. I hope you love this dessert as much as I do at the moment.

SERVES – 15 – 20 People
* 24 medium sized oranges
* 375 grams of vanilla ice cream
* 1 sachet of orange jelly powder (Royal / Hartley / Bluebird)
* 2 tsp of powdered sugar
* 3 packets of powder gelatin
* 1 large slab of milk chocolate

To make it more systematic, you could prepare the following before you start assembling the dessert.

* Wash all the oranges and cut the tops off
* Do not throw away the tops, you will need it in the end


* Carefully scoop out each orange using a small spoon, without breaking its peel
* Once all the oranges are taken out carefully, make sure all the peels are clean by rinsing them and cover them with a cloth.
* Now take Six oranges and remove its segments
* Start breaking the segments of the six oranges into minute pieces by hand.


* Take out juice from the remaining eighteen oranges.

– In a pan place 1 sachet of orange jelly powder and 500ml of orange juice and let it mix well and reduce over a medium heat.

– Once mixed well take it off the heat, it does not need to boil. Once off the heat, allow it to cool by setting it aside.

– On the side, grate your chocolate into shavings


– Now in a large bowl take 375 grams of vanilla ice cream and to this add the mixture of orange juice and orange jelly powder once it has cooled down.

* TIP * Wait till the orange jelly and orange juice mixture has cooled down and pass it through a sieve before pouring it on the ice cream. Otherwise the texture of the soufflé could change drastically.

– As the ice cream starts to melt slowly, Take the gelatin powder and soak it in lukewarm water.

– Once the gelatin has almost dissolved in the water add it in the bowl and mix well.

* TIP * You could use gelatin sheets as well as a substitute for the powder. 1 sachet of gelatin powder equals to three to four sheets of gelatin but the gelatin sheets need to be soaked in cold water and heated up afterwards in a pan with little water, in order to clarify it.

– Add in 2tsp of powdered sugar, to the mix in the bowl

* TIP * Incase your oranges tend to be more sour than usual, you could add more sugar according to taste.

– To the mixture now add the tiny bits you broke from the segments of the oranges.


– Once the ice cream has completely melted and the mix is fluffy and clear, you could start pouring them into each orange shell.

– But as soon as you pour the mixture, immediately sprinkle a layer of chocolate shavings on the top and cover it with the orange tops you cut at the start.

– Right after your done refrigerate them for 20-24 hours or put it in a freezer for 15-18 hours

– Once they are set, you could take them out and serve them in the orange shells itself.

Eat this fluffy and creamy dessert out of its chilled natural casing. It is 100% yummy and totally worth it!


Hope you enjoy this recipe and post ! Thank you 🙂


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Every dessert today comes with an umpteen number of choices of flavours and forms. Somehow I love every form and flavour of cupcakes, they are definitely my weakness. Large, mini, chocolate, red velvet I love them all ! So here is my all time favourite cupcake recipe. Hope you enjoy the moist buttery cup of heaven covered with a thick and decadent chocolate fudge icing.


SERVES – 15-20 People

Ingredients-: Butter Cupcakes
* 1½ cups of Butter
* 2½ cups of Castor Sugar
* 5 eggs
* 1 Teaspoon Vanilla Extract
* ¾ Teaspoon No colour Almond Extract
* 3 cups of flour
* ¾ Teaspoon of Baking Powder
* ¼ Teaspoon Salt
* 1 cup of Milk

Ingredients-: Chocolate Fudge Icing
* 2/3 Cups of Butter
* 1 1/3 Cups of Cocoa Powder
* 6 Cups of Icing Sugar
* 2/3 Cup of Milk
* 2 Teaspoons of Vanilla Extract

Method: Butter Cupcakes
– Prepare before hand and pre heat your oven at 180°C.

– In a large bowl cream (mix) 1½ cups of Butter and 2½ cups of Castor Sugar until the mixture is light and fluffy.

– To this mixture add the eggs

* TIP * Add the eggs one at a time and ensure that you keep mixing it well to prevent the cupcake from being undercooked.

– Add 1 Teaspoon Vanilla Extract and ¾ Teaspoon of Almond Extract

– Now in another bowl add 3 cups of flour, ¾ Teaspoon of Baking Powder and ¼ Teaspoon Salt.

* TIP * Make sure to pass the dry ingredients through a sieve to prevent lumps.

– Now add the dry ingredients mixture and the cup of milk simultaneously.

– Once nice ad fluffy pour the mix into your moulds

– Bake them for 20-25 minutes

* TIP * Test if the cupcakes are ready by poking them with a skewer or toothpick, Make sure the skewer comes out clean. That means it’s cooked.

– Once baked remove it and allow it to cool for 10-15 minutes.

Method: Chocolate Fudge Icing

– In a pan add 2/3 Cups of Butter over a medium heat and let it melt.

– Once melted add 1 1/3 Cups of Cocoa Powder and let it start boiling but make sure to always stir it to get a smooth consistency.

– In a big bowl pour the mixture in and allow it to cool until it reaches room temperature.

– Once cool add 6 Cups of Icing Sugar and 2/3 Cup of Milk and keep mixing it well

– Finally add 2 Teaspoons of Vanilla Extract and mix it again voila your icing is ready.

– Now comes the time to decorate !!!

– Cover your buttery cupcakes with fudgey icing.Yum!! and for a garnish add some sprinkles or roasted nuts.

Hope you enjoy this recipe and post !

Thank you 🙂



Since It’s pancake day ! I am going to give you not one but three recipes. This amazing dish can be eaten as a wholesome breakfast or a mid-night dessert and they are absolutely delicious. So here are my favourite pancake recipes for you all today. Celebrate this day by eating as many pancakes as you can and have a blast !


SERVES-8 People
* 1½ Cups of flour
* 3½ Teaspoons of baking powder
* 1 teaspoon salt
* 1 tablespoon sugar
* 1¼ Cups of whole milk
* 1 egg
* 3 tablespoons of melted butter

– In a large bowl take the dry ingredients 1½ cups of flour, 3½ teaspoons of baking powder, 1 teaspoon salt and 1 tablespoon of sugar.
* TIP * Make sure the dry indgredients are passed through a sieve to prevent any lumps.

– Create a circular well in the centre of the bowl, in that add the 1¼ cups of milk, egg and 3 tablespoons of melted butter. Now mix the batter well to a thick and smooth consistency.

– Over a medium heat, add some butter to a pan and pour ¼ of a cup of the mixture on it.

– let the bubbles form on the top surface, before flipping it on the other side, cook it till it is a beautiful golden brown colour on both sides.

– serve it with maple syrup, honey, butter and whipped cream the classics never get old!


SERVES-6 People
* 1 cup of flour
* 1 teaspoon of sugar
* 1 teaspoon of cinnamon powder
* 2 teaspoons of baking powder
* 1 cup of whole milk
* 1 tablespoon vegetable oil
* 1 tablespoon of water
* 1 teaspoon of vanilla extract
* 2 tablespoons of butter

– In a large bowl combine all the dry ingredients, 1 cup of flour, 1 teaspoon of sugar, 1 teaspoon of cinnamon powder, 2 teaspoons of baking powder.

– In the centre of the bowl create a circular well, in that add the wet ingredients.1 Cup of whole milk, 1 tablespoon of vegetable oil/olive oil, 1 tablespoon of water and 1 teaspoon of vanilla extract.

– Mix it all together.
* TIP * Do not over mix it as we want the thick consistency for nice luscious pancakes.

– Once mixed, melt the 2 tablespoons of butter and add it to the mix.

– Over a medium heat add a big spoon of the batter to a pan and let it cook. Make sure the pancake is a nice golden brown colour on both sides.

– Serve it up with some nutella, icing sugar and fresh fruits. YUMMY!


SERVES-12 People
* 150 grams of flour
* 1 tablespoon cocoa powder
* ½ teaspoon baking powder
* ½ teaspoon of baking soda
* 3 tablespoons of castor sugar
* ½ teaspoon of salt
* 150 ml of buttermilk
* 1 egg
* 1 tablespoon of vegetable oil
* 1 teaspoon of vanilla extract
* ½ teaspoon of red food colouring

– In a large bowl add the dry ingredients 150 grams of flour, 1 tablespoon of cocoa powder, ½ teaspoon of baking powder, ½ teaspoon of baking soda, 3 tablespoons of castor sugar, ½ teaspoon of salt and mix them.

– In a jug or glass, whisk 150ml of buttermilk, 1 egg, 1 tablespoon of vegetable/olive oil, 1 teaspoon of vanilla extract and ½ teaspoon of red food colouring.
* TIP * If you cannot readily find buttermilk just mix water and full fat yogurt together.

– Now whisk the wet ingredients with the dry ones to create a nice thick batter

– mix it well, make it smooth but do not over do it

– Now heat the pan, add some butter once it melts add the a large spoon of batter onto it.

– Once bubbles start form flip it and cook well on both sides. Make sure to keep a close eye on it and let both sides turn glossy red.

– Enjoy your red velvet pancakes with a dollop of cream and grated chocolate!! It is like a match made in heaven.




{Photo Credit: Creative Commons}


As a young girl Nutella and jam sandwiches was me showcasing my cooking skills, thankfully I have come a long way from that. Being a foodie I track all the trends related to food and one of the things that I absolutely adore doing is watching shows focused around cooking. My all time favourite show is Masterchef Australia, every episode makes me wish I was there ready to devour their ambrosial dishes and this dessert is inspired by two recipes that I have seen on their show. If you love food and have spare time on your hands I urge you to watch the show it will change your life !


SERVES-4 to 6 People

Ingredients-: Vanilla Yogurt Pannacotta
* 375 ml of Single Cream
* 3½ Tablespoons of Icing Sugar
* 3 Gelatin Leaves/1 Tablespoon Powdered Gelatin
* 6½ Ounces of Full Fat Yogurt
* 1 Vanilla Bean

Ingredients-: Raspberry Coulis
* 2 Tablespoons Castor Sugar
* 3 Tablespoons Water
* 1 cup of Fresh Raspberries

Method: Vanilla Yogurt Pannacotta

– Before starting on the Pannacotta it is essential to have your Gelatin ready, Place 3 Gelatin leaves in a bowl of cold water for about 2-3 minutes.

– Then pour the 375 ml of cream in a saucepan over a medium heat and add 3½ Tablespoons of icing sugar to it. Keep stirring this for 3-4 minutes until it’s cooked.

– As soon as your cream and sugar mix is warmed up, remove it from the heat and add the gelatin.

* TIP * If you want to add powdered Gelatin instead, make sure you add 1 Tablespoon of powdered gelatin in a small bowl containing 2-3 tablespoons of warm water. Powdered gelatin acts best with warm water and once its granules dissolve you may add it to the pannacotta.

– While adding the Gelatin sheets make sure it’s wobbly  in its texture, so it dissolves instantly into the pannacotta mixture.Just give it a good stir, making sure there are no lumps.

– To this add 6½ ounces of full fat yogurt; whisk it just a bit to make the mixture light and smooth.

– Now we have to add the vanilla bean seeds, in order to get the vanilla flavour and texture. Slicing a vanilla bean is very simple.

– Take a knife and make a slit in the middle of the vanilla bean, vertically from top to bottom. Then open up the vanilla bean and using your knife scrape the little black seeds inside.

– Once you have scraped all of the seeds add it to your Pannacotta mixture and mix it. Your mixture now must look creamy and smooth with several black dots, due to the vanilla bean seeds.

* TIP * If you cannot find a vanilla bean anywhere, 1 Teaspoon of vanilla bean paste is a great substitute but never use vanilla extract because its flavour is tooconcentrated and it will not add any visual element.

– Let the mixture cool down and once it has pour it into your preferred mould. You could pour it into six different moulds or one big one.

– Now it goes into the fridge to set for about 3-4 hours to set.

Method: Raspberry Coulis

– In a saucepan over a medium heat, add the fresh raspberries, then 3 tablespoons of water and 2 tablespoons of castor sugar and let it cook for 3-4 minutes.

– Let them boil and once the raspberries become soft and they have absorbed all the water, bring it to a simmer for another 2-4 minutes.

– Then take the mix off the heat and put it in a mixer. After mixing it for about 5 seconds take it out.

– Pass the mix through a sieve to make sure the coulis is smooth and will not contain any pieces of raspberry.

– Let the coulis cool down then put it in the fridge to thicken up and use it once the pannacotta is ready.

– Now comes the best part, to finally plate up your dessert and wow people!

– After your Pannacotta has set, take it out of the fridge and place the mould in a saucepan of water over a low heat for just 3 seconds.

– Then take it out and with a knife, go vertically from the top to the bottom of one side of the mould to create an air pocket. Now place your mould facing downwards on a serving plate.

– If it does not slide right out, do not worry just keep shifting the mould and banging it lightly to get it out without any damages.

– Once it’s out, its time to decorate !!

– Use the coulis as an accompaniment, either serve it in a bowl with it or spread it in dots around the pannacotta, you could pour some freely over it making it look abstract or could make an artistic line. Bring out the creative side in you !

– Enjoy your creamy, silky smooth and delicious pannacotta.


Do drop your comments and queries in the section below !!

Hope you enjoy reading and making this recipe!

Thank you 🙂