MANGO AND CINNAMON MAGIC DESSERT

INGREDIENTS

For the butter crumb Butter 2 cups Milk powder 2 cups

Mango & coconut mixture

3 large ripe mangoes, peeled, pitted, coarsely chopped 3 8- ounce cream cheese, room temperature 1 1/ 4 cups sugar 2 tsp vanilla extract 4 large eggs Sliced, peeled, pitted and diced mangoes 1 cup dessicated coconut powder 1/ 4 tsp powdered cinnamon 1 tsp pistachio crumbs 1 scoop coconut and jaggery ice cream

METHOD

Puree mangoes in processor until smooth. Set aside 2 cups of mango puree. Beat cream cheese, sugar, dessicated coconut powder and vanilla in large bowl until smooth. Add eggs one at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Add cinnamon. Preheat oven to 165° C. Lightly butter 9- inch- diametre baking pan. Pour this mixture in the baking pan.

Bake this mixture until set, about 1 hour 25 minutes. Refrigerate uncovered until set. Remove quenelles of it as required. For the butter crumb

In a pan heat the butter, cook until the butter has browned. Add the milk powder and continue cooking until it is golden brown and keep aside.

For the assembly of the dessert:

1. Put 1 tbsp of the butter crumb on the plate and place the coconut and jaggery ice cream on it.

2. Place the diced mangoes on the plate.

3. Make quenelles of the mango and coconut mixture.

4. Put 1 tsp of the pistachio crumble on the side.