Mango Condensed Milk Souffle

With the holiday season around the corner, this soufflé is the perfect dessert for parties since it’s easy, delicious, and you can prepare it ahead of time.

In addition to Indian and Mexican grocery stores, you can find canned mango pulp in regular supermarkets as well.



Mango Condensed Milk Souffle

14-ounce can mango pulp

3/4  can condensed milk

1  cup whipping cream, whipped to stiff peaks.

1 package unflavored gelatin, soaked in 2 tablespoon cold water for 5 minutes

1/2 cup half and half, or whole milk

1/2 cup toasted almonds or walnuts, chopped  (optional)


1 cup graham cracker crumbs

1 tablespoon sugar

1 tablespoon butter, melted


Preheat the oven to 350 degrees.

Combine the graham cracker crumbs, sugar and butter.

Press into a 8″ x 8″ baking dish. Bake for 8- 10 minutes. Cool.


Heat the gelatin mixture in the microwave oven for 5-10 seconds till the gelatin has dissolved and the liquid is clear. Cool.

Mix together the mango pulp, condensed milk, milk and the dissolved gelatin. Stir the mixture till it is well blended.

Fold in the whipped cream.


Pour into crust and refrigerate to set.

Garnish with chopped nuts just before serving.

Serves 10.

 No crust option: Pour the soufflé mixture directly into the dish and refrigerate.



Ricotta Rasmalai

I started cooking much more and looking for quick and easy recipes soon after I moved to the US, 40 something years ago! One of the easiest dessert recipes I came across back then was Rasmali made with ricotta cheese.  I’ve found that it is easy to pair with Indian or Western food.

It’s a simple summer dessert as it is light and also delicious with strawberries, blueberries or peaches. Depending on your preference you can vary the amount of sugar that you use.  It is also a great recipe to make in advance as it is best eaten chilled.



16 ounces whole milk ricotta cheese

3/4 – 1  cup sugar

1-2 cups half and half

chopped almonds for garnish

Fruit (optional)



Heat the oven to 350 degrees.

Mix the ricotta cheese with the sugar. Spread in a 8″ x 8″ pyrex dish or cake pan.


Bake for 45 minutes till it is light brown.


Cool. Cut into squares and add the half and half. Refrigerate.

Serve with chopped almonds and fruit if desired.


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