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Recipes for 9/3/21

Check out these amazing health boosting recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

To sign up for a Weekly or Bi-weekly Organic Basket click here

This Week's Ingredients

Green Kale

Acorn Carnival Squash


Bi-color Corn

Lettuce Green Leaf (In the large and Jumbo baskets)

Portabella Mushroom

Yellow Sweet Onions

Plum Pluots

Bananas Mangoes (In the Jumbo baskets)


ENTRÉE (Main Course)

Carnival Squash Soup

3 Carnival Squash, Halved

(buy a few extra if you’d like to serve the soup in a squash. Roast them after you’ve finished using them so they don’t go to waste) 2 tablespoons olive oil 2 garlic cloves, minced 1 onion, chopped 3-4 cups broth of choice (add more if you like a thin soup, less if you prefer it thicker) 1 tablespoon fresh herbs (sage is nice here) salt and freshly ground pepper 1)Preheat over to 400 degrees F. Drizzle 1 tablespoon of the olive over the squash and season with salt and pepper. Roast in the over for about 45 minutes, or until flesh is tender. 2) Remove squash from over and allow to cool. Heat a large pot over medium heat and add olive oil. Add onion and garlic and cook until onion become translucent, about 5-7 minutes. Season with salt and pepper. 3) Add fresh herbs of choice and stock. 4) When squash is cool enough to handle, scoop out the flesh and add it to the pot. Bring to a boil, then turn heat down to a simmer. Cook for another 10 minutes. 5) Season soup to taste and cool slightly. Blend soup in batches, adding more liquid until you reach the desired consistency. ** Note: Blending hot liquids can be dangerous as they can expand and explode everywhere. Make sure you blend in small batches (the blender shouldn’t be more than halfway full) and make sure the soup isn’t piping hot; you can always reheat it after. If you choose to serve the soup in a squash, cut the top off the squash and scoop out the seeds before filling with soup. "

-- @theleftoverchefs

Side #1

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing


1 small bunch carrots with leafy green tops

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper


1/4 cup buttermilk

1/4 cup plain yogurt

1/4 cup extra-virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon honey

3/4 teaspoon sea salt

3/4 teaspoon freshly ground black pepper

2 tablespoons minced chives

2 tablespoons minced fresh tarragon

2 tablespoons chopped fresh dill

2 tablespoons chopped carrot leaves (from the reserved tops)

1 tablespoon chopped fresh oregano


1 head red leaf lettuce, torn into pieces

3 tablespoons chopped pistachios

3 tablespoons chopped dried cherries

3 ounces crumbled extra sharp Cheddar

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.

In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.

Dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.

Salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

Side #2

Banana Corn Fritters

Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.

EatingWell Test Kitchen

Total:30 mins



¾ cup yellow cornmeal

½ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

1/4-1/2 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper

1 1/4 cups roughly mashed bananas, (about 3 medium)

1 large egg

2 tablespoons milk, or buttermilk

2 tablespoons canola oil, divided


Step 1

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

Step 2

Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.

Step 4

Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.


Make Ahead Tip: Reheat at 350°F for 15 to 20 minutes.


Ingredient Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.


Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

Serving Size: 2 Cakes

Per Serving:

231 calories; protein 5.3g; carbohydrates 38.8g; dietary fiber 4g; sugars 9.4g; fat 7.5g; saturated fat 0.9g; cholesterol 37.7mg; vitamin a iu 150IU; vitamin c 6.3mg; folate 19mcg; calcium 66.3mg; iron 0.8mg; magnesium 20.6mg; potassium 286.3mg; sodium 330.6mg; thiamin 0.1mg.


1 1/2 Starch, 1 Fruit, 1 Fat


Sweet Corn Custard and Pluot Pie

This pie won first prize in CUESA’s Fall Pie Contest at Jack London Square Farmers Market Harvest Festival on October 30, 2016.


Sweet Corn Custard

3 ears corn 2 cups cream ⅓ cup sugar ¾ teaspoon vanilla extract 4 egg yolks 1 egg 1 tablespoon flour


One to three days in advance, cut the kernels off the corn. Combine the cream, sugar, and vanilla in a pot. Add the kernels and the cobs and heat until it reaches a gentle boil. Turn off heat and let it cool. Refrigerate the corn and cream mixture until you are ready to make the pie.

Strain the corn kernels and cobs, squeezing the kernels and cobs to get as much cream as possible. Save the cream and discard the kernels and cobs. Add the egg yolks, egg, and flour to cream and whisk.

Pluot Filling

8 pluots (firm and slightly tart ones are best) ¼ cup brown sugar (can adjust based on sweetness of fruit) ⅔ teaspoon lemon juice (can adjust based on sweetness of fruit) 2 teaspoons tapioca starch 2 teaspoons corn starch 2 tablespoons water ½ teaspoon lemon zest ½ teaspoon vanilla extract


Remove the pits and slice the pluot. Mix the pluot, brown sugar, and lemon juice in a pot. Heat the fruit until it begins to soften.

Mix corn starch and tapioca starch with water in a bowl. Add to the softened fruit. Continue to cook until the filling begins to bubble. Add lemon zest and refrigerate pluot filling until ready to assemble and bake the pie.



7.5 ounces flour ½ tablespoon sugar ½ teaspoon sugar 1½ sticks butter 3½ tablespoons cold water


Cut the cold butter into small pieces. Combine two-thirds of the flour, sugar, salt, and butter. Pulse in a food processor until the mixture forms lumpy clumps.

Pour the mixture into a bowl with plenty of room for mixing. Add the remaining flour and cut the flour into the flour-butter mixture with a knife until the flour coats the clumps. Add the cold water and fold the mixture with a spatula until the dough holds together as a ball.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

Roll out the dough, place in the pie pan. Add any decorative fluting to the edges. Refrigerate the prepared crust while you preheat the oven to 350°F.

To pre-bake the crust, line the crust with aluminum foil and add dried beans or pie weights. Bake for 1 hour or until bottom crust is a light golden color. If the edges of the crust become too brown, fold the foil down to cover the edges.

Crumb Topping


4 tablespoons butter ½ cup flour ¼ cup cornmeal ¼ cup brown sugar ½ teaspoon salt ⅛ teaspoon lemon zest 3 teaspoons cold water 1 teaspoon vanilla


Cut the cold butter into small pieces.

Combine the flour, cornmeal, brown sugar, salt, and lemon zest in a food processor. Add the butter and pulse until the butter is the size of rice grains. Mix in the cold water and vanilla until everything is evenly moistened. Refrigerate until ready to assemble and bake the pie.


Preheat the oven to 275°F.

Pour the corn cream and egg mixture into the pre-baked crust. Bake until the custard is just set, about 30 to 45 minutes. The edge of the crust may need to be covered with aluminum foil to keep it from browning too quickly.

Preheat the oven to 375°F.

Pour the pluot filling on top of custard. Sprinkle the crumb topping on top of the pluots. Bake until the crumb topping is golden brown and the pluot filling is bubbling, 30 to 45 minutes.

Allow pie to cool for at least 4 hours before serving.

Meal #2

Entrée (Main Course)

Polenta with Mushrooms, Kale, and Dijon Roasted Carrots


1 cup dry polenta

3 cups water

1/2 cup broth of your choice

2 tbsp vegan butter

5 tbsp olive oil divided

1 lb portabella mushrooms

1/2 red onion, chopped

2 cloves garlic, minced

2 cups chopped kale

1 tsp chopped fresh thyme

1 lb carrots with stem

1 1/2 tsp salt divided

1/2 tsp ground pepper, divided

1 tsp dijon mustard

1 tsp lemon juice

1/2 cup dry white wine (or broth if whole 30)

optional: chopped Italian parsley


In large soup pot, add polenta along with 3 cups water, 1/2 tsp salt, cover and let soak overnight

The next day, start simmering polenta for 10 minutes stirring continuously. Add broth and continue simmering, while stirring regularly for another 10-15 minutes. Add vegan butter and any additional salt and turn heat to the lowest setting and continue simmering. * If you don’t want to pre-soak the polenta, just follow package instructions.

Meanwhile, preheat oven to 400 degrees.

Trim greens off carrots and slice them in half. Add carrots to parchment paper-lined sheet and add 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp freshly ground pepper and combine. Roast carrots for 25 minutes or until tender but with a slight bite.

In small mixing bowl combine dijon mustard, 3 tbsp olive oil, and 1 tsp lemon juice and whisk well. Set aside.

Meanwhile, preheat cast iron skillet on medium heat, add 1 tbsp olive oil and chopped red onion and a pinch of salt. Cook until translucent, about 10 minutes. Next, add garlic and cook for 30 seconds. Turn up the heat, add wine or broth and deglaze pan for 2 minutes.

Reduce heat back to medium and add sliced, mushrooms, thyme and kale. Cook for 10 minutes until mushrooms are soft and the kale has wilted.

Remove carrots from the oven and immediately brush with 1/3 of the dijon lemon and oil mixture.

Add the remaining mixture to the mushrooms and stir well. To plate, add polenta, roasted carrots, mushroom mixture and if you want, sprinkle with chopped parsley or additional thyme.


If you wish, you can soak the polenta first overnight but it's not required.

Side #1

Mango Carrot and Corn Salad

Total Time: 20 minutes

Serves: 2

Nutrition facts:

240 calories, 9 grams fat

Difficulty: Easy


1 - raw mango (large and julienned)

2 - carrots (medium sized and julienned)

1 cup - sweet corn kernels

Handful of raw peanuts (crushed)

1 tbsp - sesame seeds

Salt - to taste

White pepper powder

Olive Oil - 1 tbsp

How to Make Mango Carrot and Corn Salad

Take the julienned raw mango pieces, carrot pieces and sweet corns in a bowl and give it a mix.

Now add the crushed peanuts, sesame seeds to the vegetables and give a mix.

Meanwhile take the salt, pepper powder, olive oil in a bowl. Mix it and keep this dressing aside.

While serving the salad, add the already prepared dressing generously to salad, give a mix and serve.

Side #2

Broccoli with Balsamic Mushrooms

Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.

Stacy Fraser

Active: 25 mins

Total: 25 mins



1 pound broccoli, cut into 1-inch florets, stems peeled if desired

3 tablespoons extra-virgin olive oil, divided

8 ounces shiitake mushrooms, stems removed, caps sliced 1/2 inch thick (4 cups)

4 ounces baby bella mushrooms, quartered (2 cups)

¼ teaspoon salt

2 large cloves garlic, minced

2 tablespoons balsamic vinegar

1 tablespoon reduced-sodium tamari

1 tablespoon butter

¼ teaspoon crushed red pepper


Step 1

Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.

Step 2

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.

Step 3

Reduce heat to medium; add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat; stir in butter, then add the broccoli and crushed red pepper and gently toss to combine.

Nutrition Facts

Serving Size: 1 Cup

Per Serving:

132 calories; protein 3.5g; carbohydrates 10.2g; dietary fiber 3.7g; sugars 3.2g; fat 9.5g; saturated fat 2.3g; cholesterol 5.1mg; vitamin a iu 1260.7IU; vitamin c 49.4mg; folate 92mcg; calcium 35.5mg; iron 0.9mg; magnesium 26.6mg; potassium 417.3mg; sodium 251.3mg.


1 1/2 Vegetable, 2 Fat Roasted Broccoli


Sweet Corn Ice Cream

Sweet Corn Ice Cream

Sweet Corn Ice Cream turns everyone’s favorite summer corn into a delicious dessert. Summer is the height of corn season and the height of ice cream season. This recipe captures the flavor of summer. or ice cream. Sweet with just a h


2 large ears of fresh corn

1 Cup (8 oz, 240 ml) whole milk

2 Cups (16 oz, 480 ml) heavy cream

3/4 cup (6 oz, 168g) granulated sugar

5 large egg yolks

1 teaspoon real vanilla extract

1/4 teaspoon table salt


Cut the kernels from the cobs. Puree the corn in a blender or food processor until smooth. Cut the cobs in 1/2.

In a small saucepan combine the milk, cream and pureed corn, corn cobs and 1/2 of the sugar. Heat over medium-high until the milk is scalding, be careful not to let it boil over.

Turn off the heat, cover the pot and allow to steep for 1/2 hour. Remove the cobs from the pot and set aside. Reheat the milk mixture to scalding.

While the milk is heating, whisk together the yolks, the remaining sugar and the salt.

Whisk the scalding milk into the yolk mixture then return the entire mixture to the saucepan. Heat over medium low, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon or spatula.

Strain the custard through a mesh strainer, pressing on the corn solids to remove all the liquid, discard the solids. Stir in the vanilla and add the cobs back to the warm custard. Cool for at least 3-4 hours or overnight.

Remove the cobs from the custard, scrape any cream clinging to the cobs back into the custard. Run in your ice cream machine according to the manufacturer's directions. Scoop the ice cream into a container, lay plastic wrap on the surface then cover the container. Freeze several hours of overnight until firm.

Meal # 3

ENTRÉE (Main Course)

Mushroom Kale Burger for Meatless Monday

1/2 large bunch of kale

1 tsp sea salt

2 Portobello mushrooms

1 large tomato

1 Tbsp almond butter

1 clove garlic peeled

1/2 tsp ground cumin

1/4 tsp smoked paprika

black pepper to taste

1/2 cup almond flour

1/2 cup flax meal

2 Tbsp olive oil

4 lettuce wraps or large pieces of leaf lettuce

Choice of preferred toppings

Extra almond flour to prevent the patties sticking to your hands


Rinse the kale leaves under cold water.

Cut the vein from each leaf and discard.

Roughly chop the rest of the leaves and transfer to a medium-sized bowl.

Sprinkle the kale with the sea salt and massage it through all of the chopped kale.

Slice the tomato into wedges cutting out the seeds. Place the tomato into a food processor.

Add the Portobello mushrooms, cumin, almond butter, garlic, paprika and black pepper.

Pulse on low-speed until smooth and well combined.

Add the flour and gently mix again.

Transfer the mixture back into the bowl that the kale was resting in.

Add the breadcrumbs and fold through with a spatula.

Divide the mixture into 4, forming each one into a patty. Tip: Use a ½ cup scoop to form a ball then shape with your hands into a patty. Be sure to use some extra almond flour to dust your hands and prevent it getting too sticky.

Place each burger onto a cookie tray which has been dusted lightly with flour if necessary. Or, use parchment paper.

Heat the olive oil in a non stick pan over a medium-low heat. Place the burgers into the hot pan and cook on one side for about 3-4 minutes and the burger has formed a nice dark crust.

Turn over the burgers and repeat on the other side.

Place each burger onto the lettuce and dress with your choice of toppings then top with an additional piece of lettuce.

Side #1

Sweet & Spicy Roasted Squash “Fries”

This Sweet & Spicy Roasted Squash is the perfect side dish to your favorite easy meal. Just a few simple ingredients, ready in about 40 minutes. Vegan and paleo-friendly!

PREP TIME:5 mins

COOK TIME:30 mins

TOTAL TIME:35 mins



2 small acorn, sweet dumpling, or carnival squash

coconut oil (or avocado, olive)

coconut sugar (or brown)

cayenne pepper

ground cinnamon

all spice

optional:cashew or almond butter drizzle


Preheat oven to 375F and grease a medium baking sheet with oil. Set aside.

Cut tops and bottom off of squash and slice into rings. Cut out center of each ring to remove seeds. –If your squash is really hard to cut, allow to soften in preheating oven for about 5-10 minutes.

Place rings on greased baking sheet and drizzle with oil, about 1-2 tablespoons. Lightly sprinkle on cayenne pepper (to taste), ground cinnamon, all spice and coconut sugar (about 1/2 tablespoon or so). Use hands to rub everything in and make sure squash is evenly coated.

Bake for 20 minutes before checking and gently flipping over. Sprinkle with more seasoning and sugar if you wish, bake for another 10-20 minutes until soft.

Allow squash to rest/cool on pan before serving. Drizzle with cashew or almond butter if your heart desires. Enjoy!

Nutrition Information:

Serving Size: 1/4th

Calories: 127

Sugar: 1

Sodium: 182

Fat: 4

Saturated Fat: 3

Unsaturated Fat: 0

Trans Fat: 0

Carbohydrates: 25

Fiber: 4

Protein: 2

Cholesterol: 0

Side #2

Summer Sauteed Corn and Onions


3 ears of fresh corn

1 onion

Kosher salt and pepper


Remove the corn kernels from the cobs.

Thinly slice onion.

Saute the onion in the olive oil for about 5 minutes.

Add the corn and season with salt and pepper. I used a 1/4 tsp pepper and a heavy pinch of kosher salt.

Let this cook another 3 to 5 minutes and remove from heat and enjoy!


The ULTIMATE mango cheesecake

This ULTIMATE no bake mango cheesecake recipe is the only one you will ever need, I promise! This recipe makes the absolute BEST creamy mousse like cheesecake and is loaded with the fragrance and deliciousness of mangoes. It is a true celebration of summer and mango season! ❤

PREP TIME 30 mins


TOTAL TIME 6 hrs 30 mins

For the cheesecake base

6 tablespoons butter (melted, can be salted or unsalted)

Alternate option: For the vanilla sponge base

¼ cup unsalted butter softened at room temperature

2 tablespoons milk

1 teaspoon vanilla extract

1 large egg

3 tablespoons all-purpose flour

1 tablespoon corn starch (also known as corn flour)

½ teaspoon baking powder

¼ teaspoon salt

For the cheesecake filling:

2 cups heavy cream (chilled very well before whipping)

2 cups cream cheese (softened at room temperature)

2 teaspoons vanilla extract

1.5 cups mangoes chopped into ½" cubes (use sweet, non fibrous mangoes)

5 teaspoons gelatine powder (or 2.5 teaspoons agar agar powder)

½ cup water

For the mango gelee topping

2.5 teaspoons gelatine powder (or 1 teaspoon agar agar powder)

½ cup water


Oil a 9 inch springform pan evenly on the base. Line it with parchment paper round on the bottom. Line the sides of the cake pan with either a cake collar or strips of parchment paper.

If you are making the vanilla sponge base, line the sides with a cake collar only after the cake has baked and cooled.

For the cheesecake base

Transfer the cookies/graham crackers into a Ziploc bag and bash them with a rolling pin till you get fine crumbs. Transfer the crumbs into a bowl and mix well with the melted butter until it resembles wet sand. Then pour this mixture into the springform pan and spread the crumbs evenly on the bottom. Press the crumbs down first with your spatula and then use a flat based glass/cup to pack the crumbs down tightly. Chill the biscuit base in the refrigerator for 1 hour or until firm.

Alternate option: For the vanilla sponge base

Preheat your oven to 350F/175C.

Cream butter and sugar together in a bowl with a spatula until light and fluffy. Whisk in egg, vanilla extract and milk.

Whisk in the dry ingredients (flour, corn starch, baking powder and salt) in a separate bowl and add them to the wet mixture.

Mix briefly until well combined and pour the batter into the springform pan. Level the surface and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool at room temperature for an hour before chilling in the fridge for another hour.

For the cheesecake filling:

Using either a stand mixer, handheld mixer or regular whisk and a large bowl, whisk the heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until it thickens and stiff peaks form. Make sure the cream is chilled thoroughly before beating. Be careful not to over mix otherwise you will turn the cream into butter! Reserve ¼th of the whipped cream mixture for decoration (in a piping bag, if desired). Transfer the remaining whipped cream into a separate bowl for later.

Sprinkle the gelatin/agar agar powder over the room temperature water and let sit for 10-15 mins. After the agar agar/gelatin has absorbed all the water and become thick, either heat it in a saucepan on the stove-top or in the microwave until it is completely melted. Set this mixture aside while you proceed with the next steps. If using agar agar, make sure this mixture comes to a boil before you take it off the heat.

In a separate bowl, beat the cream cheese for 2-3 minutes until it turns smooth and creamy. Add 1 teaspoon of vanilla extract and ¾th cup of powdered sugar and beat until everything is well combined. Now add mango pulp and mix until the mango pulp is well incorporated.

Add in the agar agar/gelatin mixture and beat until everything is well mixed. If using agar agar, you need to move quickly while it is still hot and also make sure your mixture is completely liquid before mixing into the cheesecake filling. If it has thickened up, reheat it till it becomes a smooth liquid and then add it in. Add it in with the mixer still running to avoid clumps.

Fold in the reserved whipped cream mixture into the mango filling in 3-4 additions, mixing gently and making sure to keep as much air as possible.

Finally mix in the cubed mango pieces gently and pour the cheesecake filling evenly over the biscuit base. Tap on the countertop a few times to level the surface and chill it in the refrigerator for 3-4 hours.

For the mango gelee topping

Sprinkle the gelatin/agar agar powder over room temperature water and let sit for 10-15 mins. After the agar agar/gelatin has absorbed all the water and become thick, either heat it in a saucepan on the stove-top or in the microwave until it is completely melted. If using agar agar, make sure this mixture comes to a boil and then take it off the heat.

Mix this with the mango pulp and pour this mixture over the cooled cheesecake layer. Pop any air bubbles with a skewer if needed and refrigerate the cake for 2-3 hours or until the gelee has set completely.

Unmolding & decorating

When ready to serve, take the cake out of the refrigerator and release the spring form. Transfer the cake onto a serving platter/cake stand and peel off the cake collar.

Decorate the cake with more cut fruits of your choice and the reserved whipped cream. Cut into slices and serve!


If you are having trouble with the agar agar mixture being too thick when heated, mix in the mango pulp with the water + agar agar powder while heating. This will help the agar agar dissolve more evenly. Also, make sure you add it into the cheesecake filling while it is still hot and with the mixer still running to avoid clumps.

This recipe makes one 9" cake and two 4" cakes. If you want to make a smaller 6 or 7 inch cake, you can halve the recipe. If you want to only make a 9" cake, you could make the entire batch and set the remaining cheesecake filling in smaller cups/glasses for a beautiful presentation.

If you can't find cream cheese, you can try making this cake with Greek yogurt as a replacement. Make sure your yogurt is completely drained of all its moisture before you begin and only whisk it until it turns smooth, about 20 seconds.

I used canned Alphonso mango pulp which is already sweetened. If you are using fresh Alphonso mango pulp, you might need to add more sugar. Mix in the mango pulp and taste the mixture before adding 2 tablespoons powdered sugar at a time.

Alphonso mangoes give this cake the absolute best flavor. However, if you can't find both fresh/canned Alphonso mango, you can try using any other types of mangoes.

You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.


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