Mango Cottage Cheese Dessert Jar

What to do with ripe mangoes? Here's how to make mango cottage cheese dessert in a jar …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

The cottage cheese dessert jar is super easy to make…even kids would love to get involved 😊

It tastes much like the cheese cake though much lighter. Best suited for summer, this dessert is completely vegetarian. No eggs or gelatin has been used. As a result it is a soft pudding.

The jelly on top adds the pop of colour and calls out to everyone….doesn’t it?

Click the link below for the video:

MANGO COTTAGE CHEESE DESSERT JAR              Serves 3 to 5

Ingredients:

Cottage Cheese – 1 ¼ cup

Full fat milk – about ¼ cup

Hung curd – 1 cup

Condensed Milk (sweet) – 100g

Vanilla essence – ½ tsp

Icing sugar – as required

Coconut biscuits – 3 to 4 per serving

Ripe mango (cubed) – 1 large or as required

Raspberry jelly (cubed) – ½ cup

Method:

1.    Cook the jelly as per the instructions on the packet. Pour into a square dish or tray to 1 cm thickness. Set as per instructions and then put it in the fridge to chill.

2.    Blend the cottage cheese with full fat milk till it becomes a smooth and thick paste.

3.    In a large bowl, add in the hung curd, cottage cheese paste, condensed milk and vanilla essence and whisk till smooth. Adjust the sweetness by adding icing sugar according to your taste. Add at least a tablespoon of icing sugar. Mix again. Chill it in the fridge for half and hour.

4.    Grind the biscuits to a fine powder.

5.    Assemble the dessert in small jars for single serves. Begin with 1 ½ tablespoon of biscuit crumbs in each jar. Use the back of the spoon to press it down in place.

6.    Get the cottage cheese mixture out of the fridge. Place a layer of this pudding over the base in each jar. Arrange the mango cubes around the edge of the jar, on the pudding. Add more cottage cheese pudding to cover the mango pieces.

7.    Set the jars in the fridge for about 2 hours.

8.    Right before serving, add some raspberry jelly and mango cubes on top of the pudding. Garnish with a sprig of mint and serve chilled.

© Rinki’s Kitchen