Tag Archives: condensed milk

Mango Cheese Cake / No Bake Mango Cheese Cake


Mango Cheese Cake is a rich, creamy dessert prepared with Mangoes. Mango cheese cake can be prepared in two forms, one with paneer and condensed milk whereas the other with milk, cream cheese and sugar. I have prepared this with paneer and condensed milk, as it was very easy and took less time to prepare.

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Mango Cheese Cake / Mango Cheese Cake with Condensed Milk

Usually I like cheese cakes, but thought it would be a big process to prepare and due to my laziness never tried it. But this time when my son’s birthday was nearing and on the other hand my mango mania – resulted in this process. The result was best and when my kids had this, my son wanted me to prepare it for his Birthday party 😊

Mango cheese cake is an easy, simple and delicious dessert, also using condensed milk and cottage cheese/paneer saves time in the making and just takes 2 to 3 hrs to get chilled. Easy and simple dessert for parties, recently it was my son’s Birthday last Monday, I was requested to prepare around 40 mini cheese cakes by him. Let me share the recipe…

CLICK HERE for 15+ Mango recipes. Taking it to FiestaFriday#175 hosted by Angie@thenovicegarderner.


  • Mango – 3 medium size (mangoes) or ½ kg
  • Grated Paneer – 250 gms
  • Condensed milk – 1 tin (quantity depends on the sweetness of the mangoes)
  • Agar-Agar – 15 gms or Gelatin – 5 to 6 tbsp
  • Water – ½ cup
  • Britannia Marie Biscuits or Milk Bikis – 15 to 20 nos
  • Butter – 5 tbsp


  • Bring the butter to room temperature, break the biscuits to pieces.
  • Take the broken biscuit pieces, cinnamon powder and butter in a mixier and grind it to a fine powder.
  • Transfer it to a bowl, mix it all together and keep it aside.
  • Boil ½ cup of water in a sauce pan, add the agar-agar or gelatin and stir well until it dissolves.
  • Remove it from fire once it dissolves, let it come to room temperature.
  • Peel and roughly chop the mangoes, meanwhile grate the paneer.
  • Blend mangoes and paneer together in blender by drizzling little water, to a fine paste.
  • Pour in the condensed milk and grind it well.
  • Pour the ground mixture to a mixing bowl.
  • Pour in the agar-agar or gelatin mixture to the ground mango and mix it well.
  • Take baking tray, add the biscuit mixture, make it as a bed on the tray.
  • Pour the ground mixture over the biscuit layer.
  • Refrigerate for 2 to 3 hrs.

Slice and serve chilled by topping it with finely chopped mangoes and cherries.


Sapota Chocolate Falooda


Sapotta is a delicious calorie-rich fruit like mango, banana and jack fruit. It has a smooth and grainy texture with a sweet and musky flavor. It is also known as “chikoo” or “chiki” in Hindu, “sapota” in Telugu,“sapotta” in Tamil and “sapodilla” in English.

Recently I have been trying out few summer recipes, with fruits. Already I have shared a falooda recipe, around last summer and this time when I got to see sapotta, thought of trying out Falooda. The outcome was too good, I have induced Hershey’s chocolate syrup and condensed milk for more sweetness and more flavor.

Benefits of sapotta: The Vitamin-E in the fruit moisturizes the skin and also it is rich in antioxidants and acts as an anti-ageing agent.

Do check out my other falooda recipe in this link: https://madraasi.com/2015/06/10/falooda/ and other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Taking this to Fiesta Friday #115 hosted by Angie@thenovicegarderner

Let us move on to the recipe…

Sapotta Chocolate Falooda

Sapotta Chocolate Falooda


  • Sapota – 2 nos
  • Hershey’s syrup – 1 tbsp
  • Condensed milk – 2 tbsp
  • Basil seeds – 2 tbsp
  • Falooda sev or Vermicelli – 2 tbsp
  • Ice cream (Chocolate or Butter Scotch) – 2 scoops


  • Peel and roughly chop the sapota into fine pieces. Keep it aside.
  • Boil the vermicelli or falooda sev, drain the water and keep it aside.
  • Soak basil seeds in water for 20 mins and keep it aside.
  • Take a long tall glass, add in half the quantity of sapota, add in a tbsp. of basil seeds and add in a tbsp. of vermicelli.
  • Pour in 1 ½ tbsp. of Hershey’s chocolate syrup, add in the leftover sapota, top in with leftover basil seeds and then little the amount of vermicelli.
  • Pour in 2 tbsp of condensed milk, drizzle hershey’s chocolate syrup over it.
  • Add in 2 scoops of ice cream (chocolate or butterscotch).
  • Top it with little basil seeds.

Served chilled.