A quick no-cook dessert - and not too sweet! I use store bought graham cracker crusts or shortbread crusts. Stay away from the chocolate crusts for this dessert- the mango flavour and the chocolate crumbs do not go very well together.
Make sure the cream cheese is room temperature or the souffle will get a curdled look.
1 ready made graham cracker or shortbread pie crusts.
1 tin of alphonso mango pulp (easily available in your local Indian store)
4 oz (half a package) of Philadelphia cream cheese (softened)
1 1/2 cup Cool Whip (thawed)
1 package orange jello
2/3 cup boiling water
1/4 cup cold water
1/2 tsp saffron
Dissolve the jello crystals in the boiling water. Once all the crystals are dissolved, add the col water. Keep aside.
Blend together the mango pulp and the softened cream cheese till smooth. Fold in the Cool whip.
Add the prepared jello mixture and the saffron and mix.
Pour the mixture into the pie shell and refrigerate for 5-6 hours till set.
Make sure the cream cheese is room temperature or the souffle will get a curdled look.
1 ready made graham cracker or shortbread pie crusts.
1 tin of alphonso mango pulp (easily available in your local Indian store)
4 oz (half a package) of Philadelphia cream cheese (softened)
1 1/2 cup Cool Whip (thawed)
1 package orange jello
2/3 cup boiling water
1/4 cup cold water
1/2 tsp saffron
Dissolve the jello crystals in the boiling water. Once all the crystals are dissolved, add the col water. Keep aside.
Blend together the mango pulp and the softened cream cheese till smooth. Fold in the Cool whip.
Add the prepared jello mixture and the saffron and mix.
Pour the mixture into the pie shell and refrigerate for 5-6 hours till set.
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