Fruit Pizza

1. Contributor: Padmalatha Reddy
Here is the recipe

Fruit Rainbow - recipe link

Mango Cheese Cake

1. Contributor: Visa Puvvada
Mango cheesecake FB lo vuntadi. Only thing I wud tweek next time is...replace honey with sugar and add lil castor sugar to the middle layer.

Mango flavor ki aa measurement ki vachestadi 30 glasses. https://www.facebook.com/photo.php?fbid=154064741412252&set=a.154064658078927.36104.100004261800740&type=3&theater
2. Contributor: Keerti Addula

Receipe tweaked as per Visa Puvvada :
2 whole Graham Cracker sheets (finely ground)
1 tbsp melted butter/margarine
2 tsp sugar
1/2 slab of cream cheese (4oz)
1 tub of lite whipping cream
Mango pulp (fresh or canned)


For Bottom Layer:
2 whole Graham Cracker sheets (finely ground)
1 tbsp melted butter/margarine
2 tsp sugar
Combine and add to the glass. Press, so that it compresses to form a solid layer. Don't press too hard..

 For Middle Layer :
1/2 slab of cream cheese (4oz)
1 tub of regular whipping cream
Mango pulp (according to taste)
Some Sugar
Whip the cream cheese, till it is soft and fluffy. Combine the whipped cream, sugar and mango pulp and mix well. More mango pulp can be added, depending on how strong you want the mango flavor. Add the mixture to the glass and freeze for 1:30-2 hrs.

3. Top layer:
Mango Pulp.

Add mango pulp and refrigerate. Put it in the freezer 30 mins before serving. I frozed these because i had to carry to a different place and I kept it outside for 3 hrs and they became normal.. Ee pina mesaurements tho oka 30(2 ox) cups cheyochu..



this is one of the easiest recipes.. Asalu chala simple and easy ga aypothundi.. i felt better than a deep fried dessert..

first 2 hrs freeze chesi.. mango pulp vesi 30 mins fridge lo pedithe chalu... as nenu vere vala intiki carry chesthuna kabbati.. nenu 2 hrs freeze chesi.. mango pulp vesi malli freezer lo petesina.. so it was easy to carry..

nenu allumium tray lo petti.. allumium wrap tho motham tray ni wrap chesi freezer lo pettanu and alage carry chesanu and akkadiki vellaka i opened the foil and left in tray.. dinner munde i arranged in that platter.. nenu pina rasina receipe ki 30 cups avthayii..

4. Contributor: Keerthi Cherukuri
Mango Cheesecake
4 servings:
Ingredients:
2 whole Graham Cracker sheets (finely ground)
1 tbsp melted butter/margarine
2 tsp honey
1/2 slab of cream cheese (4oz)
1 tub of lite whipping cream
Mango pulp (fresh or canned)
For Bottom Layer:
2 whole Graham Cracker sheets (finely ground)
1 tbsp melted butter/margarine
2 tsp honey
Combine and add to the glass. Press, so that it compresses to form a solid layer.
For Middle Layer :
1/2 slab of cream cheese (4oz)
1 tub of lite whipping cream
Mango pulp (according to taste)
Whip the cream cheese, till it is soft and fluffy. Combine the whipped cream and mango pulp and mix well. More mango pulp can be added, depending on how strong you want the mango flavor. Add the mixture to the glass and freeze for 1:30-2 hrs.
3. Top layer:
Mango Pulp.
Add mango pulp and refrigerate. Put it in the freezer 30 mins before serving.
The ingredients quantity is fairly flexible..so taste and add accordingly. Off late I started adding pectin to the mango pulp that goes on top..that way it sets firmly and easier for transportation. You can add gelatin too..but its mostly from animal source and its a problem for vegetarians.