No bake mango pudding

Yes, the lockdown has brought out the inner master chef in all. And which each increasing month, the desserts are getting exotic....from simple cakes to cheesecake.

Years ago me and bunch of friends did a full blueberry cheesecake run around bangalore wherein in single day we sampled around 20 cheesecakes and my favourite was the one at The only place. It was fresh with the right jiggle, and blueberry compote on top had the right tartness. 

Ingredients-

Mcvities/ Parle g/ Marie /Nice- 2 separate packets

Mangoes- 2 ripe

Caramel/dulce de leche-1 tin 

Cream on top- 1 small tetrapack

Curd- 250gm hung curd

gelatine- 10 gms

First step-

Buttery biscuit base-

crush digestive biscuits in blender and mix one table spoon ghee or melted butter in that..spread it evenly to form a base.

I usually prefer digestive ones, but you can go with Parle g or Marie biscuits too. whatever is 

put it in freezer to solidify for 2 hours.

Second step

Dulce de leché / Caramel-

A sealed condensed milk tin, is to be put in 3/4th water in pressure cooker (mine is 2 litres capacity) for 50 minutes. remove the whistle. keep the flame low. once done, switch off and let it cool down completely. 

I usually put two tins depending on size to make it in bulk and leave it overnight.

BE VERY CAREFUL ,seal while broken hot will cause burns.

spread this on sold biscuit base which is set.

last step-

Boil the fresh cream and let it cool. mix the hung curd in same and use fold method to whip that in. if you don't wanna go for the hung curd method, you can add gelatin/ agar agar while boiling the cream and let it set.  add this on top of Dulce layer. let this set in freezer for two to three hours minimum, for best results do it overnight. serve after spreading a puree made of fresh mangoes.