Tag Archives: Mango

Collection of my healthy cake and cookie recipes

It’s Christmas time and the official “bake at home” time too πŸ˜„. I have been seeing so many wonderful bakes on various Facebook food groups that I am part of and it is really amazing that now, everyone bakes so many varieties at home itself. So I thought I too should compile my healthy cakes and cookies in one page for those who want to bake guilt free goodies even for Xmas (if you are like me πŸ˜€).

For me, Christmas brings back two memories of my childhood. One is my dad bringing me Plum cake from our nearby bakery and I used to wait so eagerly for it. The aroma and flavour of the cake is still in my taste buds that it brings so much nostalgia. 😍

Second memory is singing Christmas carol at school (yes, I used to sing too πŸ˜…). We all used to wear white top and black skirt, practice so much for weeks and finally when standing on the stage singing the choir together with friends, it felt so good. ❀️ Though I don’t have a picture of the carol singing, here is a picture of the dress, which was my favourite as a 12 year old. This is from Amma’s album which is a treasure trove of old memories (love looking at them remembering old times 😍).

A part of the album page for the memory of old style albums. Nothing can replace the pleasure of looking through those albums. ❀️

Though after school, I never sang on stage, I still sing bhajans and songs for my kids when putting them to sleep and record them to send Amma who loves to listen to them. 😍 The best part is I still remember the lyrics and tune of the Christmas carols, much to the amazement of my daughter (she loves Christmas πŸŽ„). So we have been singing carols together, making cards for her friends while baking some goodies to enjoy this season.

Hope you all try some of them too. Happy and healthy Baking! Merry Christmas to all of you in advance! ❀️

Click on the name or image for the recipe.

Healthy Cakes:

1. Chocolate Banana Cake ( using wheat flour and jaggery ) – A moist and delicious basic chocolate banana cake with easy frosting.

Recipe here – Chocolate Banana Cake ( using wheat flour and jaggery )

2. Ragi Chocolate Cake ( using ragi flour, wheat flour and jaggery ) – My kids and readers favorite cake. You can never say it has Ragi in it. With the frosting, it tastes heavenly.

Recipe here – Ragi Chocolate Cake ( using ragi flour, wheat flour and jaggery )

3. Dates and Oats Cake – My idea to sneak some oats in the cake as well. Because you can never say it has oats in it. Another of my readers’ favorite cakes. Tried and loved by so many.

Recipe here – Dates and Oats Cake

4. Mango Ghee Cake – A super soft, moist and oh so delicious cake. My mouth waters whenever I think of this cake 😍

Recipe here – Mango Ghee Cake

5. Dates and Carrot Cake – Sugar free cake – My personal favorite as it is free from sugar or even jaggery can be skipped. Beautifully combines the natural sweetness of dates and carrots. Another of my recipe tried a lot by my readers.

Recipe here – Dates and Carrot Cake – Sugar free cake

6. Dates Chocolate Brownie – Guilt free indulgence at its best! ❀️ You can also skip dates for plain chocolate brownies.

Recipe here – Dates Chocolate Brownie

7. Mango Rava cupcakes – Easy one bowl recipe to make delicious mango cupcakes which are enjoyed a lot by my kids.

Recipe here – Mango Rava cupcakes

8. Wheat Jaggery Cake – Basic cake to which you can add dried fruits to make a dry fruit cake. Also can make cupcakes with this. Have been making this cake for years now for my kids.

Recipe here – Wheat Jaggery Cake

Healthy Cookies:

1. Chocolate Chip Cookies ( using wheat flour and jaggery ) – Perfect cafe style cookies at home, only healthier and tastier 😍

Recipe here – Chocolate Chip Cookies

2. Almond Butter Cookies – With basic ingredients and uses no baking soda or powder, these cookies are still very soft and melt in the mouth.

Recipe here – Almond Butter Cookies

3. Ragi Butter Cookies – Another heavenly cookies with Ragi in it, yet tastes so good that you can’t stop devouring them. My favourite! ❀️

4. Wheat Jaggery Cookies: These easy to make cookies are not only loved by my kids but by their friends too. Comes out so tasty.

You can check all my other healthy bakes here. Enjoy Baking!!

Easy, Healthy Sweets (under 15 mins)

This is another easy, healthy sweet recipes collection that I made last time. You can find the recipes here. They are sweets that can be made under 15 mins.

Mango Kesar Peda | Easy Peda recipe

As our most prominent festival Navaratri is approaching, I decided to share some sweet recipes which I make regularly during festive occasions. One among them is this Mango Kesar peda which is our favourite (especially mine as I love mangoes and sweets. So this is a heaven made match for me ❀️❀️)

Navaratri during childhood meant pooja days in Kerala as books were kept in front of Goddess Saraswati for blessings and we would take it on the 10th day ie on Vijaya Dashami day. {I would actually be more happier that pooja days meant no school and no studies too. πŸ˜€πŸ˜€}

After marriage, in my husband’s home, they follow satvik meals all through the 9 days of Navaratri and don’t eat onion or garlic. On Vijaya Dashami day, there is a family get together and we enjoy a “navve javan” or new meal meaning we are celebrating a new beginning. We prepare huge number of dishes and eat them together while chattering our hearts off. {Yes, they all are as talkative as me and I am their leader “Ammi” as they call me! πŸ˜€}

We usually take vacations to India during this time to be with the family during “navve javan”. This will be the first year we will be missing it due to Covid situation.

Anyhow, I hope to celebrate the Navaratri days and Vijaya Dashami by making sweets, enjoying simple satvik meals and most importantly remembering Goddess Durga in all her forms. Essentially, celebrate to remember that good always triumphs. So, never let your goodness diminish even in difficult times and keep praying.

So here is the recipe for the peda. Hope you all try and love it too. Happy cooking! Shubh Navaratri and Vijaya Dashami to all of you! πŸ™

RECIPE:

Ingredients: {Makes about 12 pedas}

1 1/2 Cups Milk Powder

1 Cup thick Mango Pulp (fresh or canned) * I use Mother’s recipe brand of Alphonso mango pulp

2 Tbsp Jaggery powder

1 Tbsp Ghee

1/4 tsp Cardamom powder (optional)

Saffron strands to garnish on top of the peda

{ I have doubled the measurements in the below pictures and hence the quantity seems so much. It yielded me 24 pedas.}

Step by step recipe:

1. Take milk powder, mango pulp and jaggery powder in a bowl.

2. Mix well using a spatula so that the mixture is free from lumps.

3. Heat ghee in a non stick pan and add this mixture. Keep the flame on medium.

4. Keep stirring on medium flame till the mixture starts to thicken and leaves the sides of the pan. Add cardamom powder and mix well. Takes about 8 to 10 mins.

5. Remove from the flame and allow it to cool completely. Take a small ball of the mixture and press between your palms to bring to the shape of the peda. If you find it difficult to shape them, grease your palms with ghee and they will come out well.

6. Repeat the same with the rest of the mixture. I also made some small pedas for my kids as it looks cute to them. Garnish with saffron strands.

Notes:

* This ratio of ingredients lead to very soft pedas. If you like slightly harder pedas, then reduce mango pulp to 3/4 Cup instead of 1 Cup.

* The mixture will be very soft when hot. It will turn hard as it cools down. The pedas will harden as they are kept in room temperature.

* I refrigerate them in an airtight container so that they last well. They last well till 4 days if handled well. Mine got finished off by then.

* I have used both sweetened mango pulp and unsweetened ones to make this. Sweetened mango pulp does not need the addition of jaggery while unsweetened ones requires the little amount of jaggery powder.

* Be careful to stir the mixture on medium flame as high flame can burn the mixture.

* You can also add saffron strands into the mixture but I prefer to garnish as they look pretty.

Update: I am getting many messages about what other option is available for those who don’t have mango pulp. If mango pulp is not available, there is another peda which I make with milk powder and condensed milk. For 1 tin condensed milk ie 397 grams, mix 1 and 1/2 Cups milk powder. Heat ghee and add Kesar. Pour this mixture and cook till it leaves the sides of the pan. Then make pedas. Though it’s not as healthy, tastes very delicious. I have made this peda many times and it comes out perfect each time.

No bake Mango cheesecake bowls | Eggless , No Gelatin, No agar agar

Here is the easiest cheesecake ever and definitely the tastiest too since it has mango in it. How can anything with mango not taste delicious?

Btw did you notice those hands holding the cheesecake? It is my husband’s and it is his photography too. I am very bad at pictures such as this and he helps me by clicking such unique captures.

I make Chocolate cheesecake well and he wanted me to make a mango version of it to see how it will come out. Even though I was hesitant as I was unsure whether it will set or not but it set so beautifully and tasted so yummy that we had a great time enjoying it for our weekend dessert (though we could not move out of our couch after that πŸ˜‚).

But I guess some days are meant to be like that. To enjoy such sinful desserts just for a wonderful change from being health conscious always. Hope you all try and love it too. Happy cooking!

RECIPE:

Ingredients:

For the biscuit base:

100 grams Digestive biscuits (I used 8 McVities biscuits)

2 Tbsp Butter

For the cheesecake layer:

225 grams Cream cheese (can be substituted with hung curd)*check notes

1 tin sweetened condensed milk (397 grams)

1/3 Cup Lemon juice

2/3 Cup Mango pulp (fresh or canned)

For the mango topping:

About 1/2 Cup Mango pulp, fresh mango pieces and mint leaves

Step by step recipe:

1. Powder the biscuits to a fine powder using a mixer or just add to a ziplock pouch and use a rolling pin to powder the biscuits. (My 5 year old daughter did this for me πŸ˜‰)

2. Melt butter in a bowl and add this biscuit powder to it. Mix well.

3. Put it in bowls to set as shown. Just a thin layer will do. Keep for refrigeration for 10 to 15 mins.

4. Meanwhile let us get the cheesecake layer ready. Whisk cream cheese till creamy just to remove lumps. No need to whisk a lot.

Note: You can also use hung curd instead of cream cheese. Whisk till smooth.

5. Add condensed milk. Whisk to mix well. Add lemon juice. Whisk again.

6. Now add mango pulp. Whisk again just to mix well.

7. Now remove the set biscuit mixture from the fridge. Add a layer of this cheesecake mixture evenly. Level using spatula.

8. Refrigerate for atleast 12 hours or overnight. (*Check notes) I usually set for one day or about 20 hours. See how well it sets then.

9. Now layer with mango pulp and serve chilled.

Notes:

* If you have time, refrigerate after adding the last mango pulp layer too. Else it’s okay as the last layer does not set anyhow.

* You can skip the last mango layer too if you don’t like cheesecakes very sweet.

* I usually make this a day ahead and refrigerate for 24 hours so that the cheesecake layer sets well. Then add mango pulp and refrigerate for another hour before serving.

* Lemon juice is an important ingredient for the cheesecake to set. So please don’t skip it.

* The benefit of serving in individual bowls is that you can save yourself the hassle of cutting into slices and enjoy your own cheesecake portion from a bowl.

* If you want to make a large cheesecake, double the measurements that I mentioned above, set it in a cheesecake pan and refrigerate for atleast 24 hours for the cheesecake to set. Remember that the mango pulp layer does not set. It’s just for flavour.

* My readers have successfully replaced cream cheese with hung curd in the Chocolate cheesecake recipe. So it definitely works if cream cheese is not available and you are setting in individual bowls or glasses.

* For making hung curd, just keep a clean handkerchief or muslin cloth over a large sieve and add curd over it. Tie the cloth tightly and remove excess water. Now keep a heavy weight over it and keep it to rest in the fridge overnight till the curd becomes thick and all water drips in the bowl beneath it. The water can be used in gravies or chapati dough and hung curd can be used to make this cheesecake.

* I have used Mother’s recipe sweetened mango pulp. You can use fresh mango pulp too. Just make sure you blend well and the strands of mango are not in the pulp.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.

Mango Ghee Cake | Using wheat flour and eggless

I really wish I could share this cake with all of you. It tastes so delicious and it is so soft that it literally melts in the mouth. A cake that made me so happy that I am glad I tried it.

After Mango Rava Cupcakes, my husband was behind me to try mango cake with wheat flour. So we tried couple of recipes but it did not work and I did not like the texture even though we enjoyed it. Then few days back, when I had taken a short break from social media (being the moody girl that I am πŸ˜„), he asked me to try this mango cake again.

Though I did not want to, I reluctantly agreed just for my kids who love cakes. And how glad I am that I baked such a beautiful and mouth watering cake. The kids kept asking for more and I was one happy mom. Sometimes I wonder what my life would have been without them. Even though their naughtiness keeps me on my toes the whole day, it also keeps me engaged which is very important too during these home bound times.

Hope you all try this mango cake. You can use both fresh mango pulp if available or canned like I used. Happy baking!

RECIPE:

Ingredients: ( 1 Cup = 240 ml)

Dry Ingredients:

1.5 Cups Wheat flour/ Atta (I use Pillsbury atta)

1 tsp Baking powder

1/2 tsp Baking soda

A pinch of salt

Wet ingredients:

1 Cup Mango pulp (fresh or canned) {I usually use Mother’s recipe Alphonso mango pulp.}

1/2 Cup Sugar

1/2 Cup Ghee

1 tsp Vanilla essence

Step by step recipe:

1. Preheat the oven at 180 C for 10 minutes in the centre rack if using an OTG.

2. Sift the dry ingredients together using a sieve into a bowl so that the ingredients are well mixed. Keep aside.

2. Now in another large bowl, add mango pulp, ghee, sugar and vanilla essence.

3. Mix well using a spatula.

4. Now add the dry ingredients mix to the wet ingredients mix and just combine using the spatula. Do NOT overmix. Just mix till you don’t see any flour specks.

5. Now grease the baking pan well with ghee and pour this mixture into the pan. Level it using the spatula.

6. Now bake at 180 C for 30 mins or till done in the center rack if using an OTG.

Note: Don’t forget to preheat the oven at 180 C for 10 mins which was the first step.

7. Allow it cool. Invert, slice and serve.

Notes:

* Insert a toothpick or knife in the center to check if the cake is done. If it comes out clear, it’s done. Else bake for 5 mins more or till done.

* If the top has already browned but inside is not done yet, cover with a aluminium foil and bake for the last 5 mins so that the top does not turn hard.

* I have used both fresh and canned Alphonso mango pulp depending on the availability and both work well for this recipe.

* You can replace sugar with cane sugar or fine jaggery powder. I also use it when I have and you won’t know the difference.

* This cake is very moist and soft due to ghee and mango pulp. So you don’t need any frosting or syrup for this cake.

* The proportions for sugar is such that it comes out very sweet. If you are not a sweet loving person, reduce the sugar. We love it this sweet though.

* Lasts well at room temperature for a day. After that if leftover, refrigerate in an airtight container and microwave when serving.

Microwave Mango Coconut ladoos

I am not very good at making sweets but there are few easy recipes that can be tried successfully by amateurs like me and it will definitely come out well. One is the Coconut burfis that I already posted and the second is these Mango Coconut burfis.

My kids love coconut based sweets. So I always make these instead of buying them from outside. I love the colour mango brings in this sweet.

You can make on stove top instead of microwave. Hope you all like it too. Happy cooking!

RECIPE:

Ingredients: { Makes about 20 ladoos}

2.5 Cups Desiccated coconut

1 Cup Sweetened condensed milk (about 300 grams)

1/4 Cup Mango pulp ( fresh/ tinned)

1 tbsp Ghee

1/2 tsp Cardamom powder

Step by step recipe:

1. Take all the ingredients in a microwave safe bowl.

2. Mix well using a spatula so that it turns into a even mixture.

3. Microwave on HIGH (max power) for 6 to 8 mins (check at every 2 min intervals) till the mixture cooks and resembles the below mixture. It will come together and not sticky.

Check if you can make small balls which are smooth and non sticky. If you can, the mixture is perfect. Else cook for couple of mins more.

4. Allow it to cool slightly and then make ladoos.

Notes:

* Store in an airtight container. Lasts well at room temperature for a day. Then refrigerate as it might spoil during summers.

* As every microwave is different, check at every two mins so that the mixture does not burn.

* You can also do it in a pan on stove top instead of microwave. That is how I make Coconut Burfis.

* I always make these ladoos as they are very easy. Here is a picture of the ladoos when I made them sometime back. The colour of the ladoos depend on the colour of the mangoes.

Mango Tangy

We don’t buy carbonated drinks since many years now. During summer months, we prefer our age old drink Paanak or Jaggery Lemonade and other fruit juices. My husband loves mix matching fruits while making juices and I love his combinations.

This juice and the name too is my husband’s idea. Instead of making mango milkshake always, he suggested I add orange juice to mangoes. I was like what are you thinking?? He then compelled me to try it once and hence Mango Tangy was invented.

The citrusy flavour of oranges takes the sweetness of mangoes to another level altogether. I love how this juice needs no refined sugar at all.

Hope you all love it too. Happy and healthy cooking!

RECIPE:

Ingredients:

1 Cup Mango pieces

1/2 Cup freshly squeezed Orange juice

Step by step recipe:

1. Take Mango pieces in a jar or blender.

2. Add orange juice in the jar or blender.

3. Blend till smooth without adding water. I used my hand blender. You can use the regular mixer or juicer.

4. Chill and drink or drink as it is. We enjoy it freshly blended.

Notes:

* The ratio of mango to orange is as per taste. I usually do it 1 : 0.5 cups of mango : orange. It tastes delicious with the tangy flavours of Orange enhancing the sweetness of mango.

* This recipe is specially useful when the mango is not as sweet as you would like it and the easiest way to use it up would be to make this juice.

* I don’t add water at all while making this juice. Orange juice thins it down very well.

* I don’t add sugar too. Since the orange juice enhances the sweetness of mango, the juice is sweet enough for us.

Easy Mango Mousse

After easy Mango cupcakes, here is another easy mango mousse. I have made it for many parties and everyone have loved it a lot. The easiest dessert ever. Since this is mango season, I thought of sharing this as well. I have adapted this recipe from here.

My kids call it mango ice cream and love it very much.

RECIPE:

Ingredients: {serves 4}

1.25 Cups Mango pulp (fresh or canned)

1 Cup Yogurt/ thick curd

1/2 a tin sweetened condensed milk (around 200 grams)

Saffron strands/ Cardamom powder for flavour (optional)

Step by step recipe:

1. Add mango pulp in a blender jar.

2. Add Yogurt and sweetened condensed milk.

3. Add in saffron strands.

4. Blend for a minute until everything is combined well.

5. Pour into individual OVEN PROOF molds.

Please keep it to set in small bowls. These bowls are very small and largest one is only about the size of my palm.

6. Preheat the oven at 180 C for 10 mins. Then SWITCH IT OFF. We need only the warmth of the oven. No need to bake the mousse. So don’t forget to switch off the oven after preheating it.

7. Place the mousse inside the oven covered overnight or for 8 hours.

Cover with a foil when you keep. I have not shown in this picture.
Please note that the oven is OFF before placing the bowls. OFF all night.

8. After keeping overnight, see how well it sets.

Perfect mousse

9. Now keep it in the fridge for couple of hours for it to cool.

Enjoy chilled mousse topped with little chopped dry fruits if needed!

Notes:

* If you don’t have oven, just keep them covered in the warmest place of your house and it will set overnight. Just that it may not turn set completely but still turns delicious.

* Make sure the mango pulp is thick and not watery. Alphonso mangoes or its canned pulp gives best taste to this mousse.

* The curd/ yogurt should be thick and not watery to be used in this recipe. If it is watery, sieve and use.

* Do NOT add water at all while blending.

* Both fresh mangoes or canned mango pulp can be used in this recipe.

* Do NOT bake this in the oven. Preheat the oven and SWITCH IT OFF. Then place it inside. Make sure the dishes are oven proof. Else may break in the heat.

* You can easily double or triple the measurements for making in bulk.

* I have also made in bulk for a party in disposable aluminium ware. You could use that too. Here is a picture:

Easy to serve individual portions. Note that I have filled less than half of the bowl. If you put large quantity, it won’t set.

* If kept for setting in a large casserole or bowl instead of small bowls, it does not set as much but still tastes the same. But please keep it to set in small size bowls if you can.

Creamy and delicious!

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.

Mango Rava Cupcakes | Easy one bowl recipe

I am so happy to be able to share this amazing recipe finally. A soft mango cake with heavenly cardamom flavour and the aroma of ghee. A delicious package altogether. And it’s so easy to make. Just mix few ingredients in a bowl and bake. The easiest cake ever!

I also love this recipe for the fact that it uses very less and easily available ingredients. Also, it gets ready in about 30 mins in total. What else do we need? Easy, quick, no fuss recipe. Do try and you are sure to love it. Happy Baking!

RECIPE:

Ingredients:

1 Cup Wheat Rava/ Sooji/ Semolina (use the finest variety available)

1 Cup Mango pulp( fresh/ canned)

1/2 Cup Sugar

1/4 Cup Ghee

1 tsp Baking powder

1/4 tsp Cardamom powder

1/8 tsp Salt

Step by step recipe:

1. Preheat the oven at 180 C for 10 mins.

2. Take 1 Cup semolina/ rava in a large mixing bowl.

3. Add 1 Cup mango pulp, 1/4 Cup ghee, 1/2 Cup sugar, 1/8 tsp salt, 1 tsp baking powder and 1/4 tsp cardamom powder. Mix well with a spatula.

4. Grease the muffin pan with ghee or line them with cupcake liners. Add a spoon of the batter into each mould. It won’t rise much. So you can add 3/4th of the muffin mould.

5. Bake at 180 C by keeping the pan at the center rack of the oven for 20 to 30 mins or till a toothpick inserted in the center comes out clear. In my OTG, it took exactly 30 mins.

6. Allow it to cool slightly. Remove and enjoy!

Notes:

* I have also used Mother’s recipe sweetened Alphonso mango pulp for this recipe when it was not mango season and it was perfect too.

* Please make sure the mango pulp is thick and not watery. If watery, then rest the batter for about 15 mins till the rava absorbs the mango pulp.

* Ghee gives a wonderful flavour to this cake so don’t substitute it with oil. I have tried this cupcake with both oil and ghee and ghee ones are really heavenly.

* I have used regular upma rava for this cake.

* Don’t skip cardamom powder if you can. It is the soul of this cake.

* This cake does not brown much at top. So don’t wait for it. Check at 5 min intervals after 20 mins into baking time. DO NOT open oven door before 20 mins.