Mangoes, ricotta and toast – a simple pleasure

I was born in the country that gave common mangoes their scientific name – Mangifera indica. Come the Indian summer (April-June), dad would ride off on his LML Vespa to the local mango market and come back with bags and bags of golden, juicy, sweet deliciousness. He would bring us many varieties and always experimenting with new ones. Of them all, my favourite was “Banginapalle” (pronounced: Bung-in-a-pulse-lee) – thin skinned, juicy and sweet as nectar.

My years in New Zealand exposed me to nothing but disappointment in the form of green, peppery tasting (and smelling) Peruvian mangoes. However, when I moved to the more tropically inclined Australia, my longing for real mangoes was finally satisfied. I discovered the local varietal “Kensington Pride” which reminded me of my childhood favourite and boy did I gorge myself on them. Sticky mango fingers with pulp stains on one’s tee-shirt and chin may not be a very attractive look but the happiness on such a person’s face is priceless !

On our Christmas vacation in Australia, we once again got to indulge our mango cravings and I chose to do it in a simple yet highly satisfying way. The pepper on honey trick is one I learnt from a French colleague of mine. I thought it was weird until I tried it.

Finally, this recipe captures the very first images of food that I took with my DSLR. I will be eternally proud of them.

Do give this recipe a go – especially if you have fresh mangoes and fresh ricotta available. It is definitely healthier than an English breakfast!

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Donna Hay’s Ricotta, amaretti and plum cheesecake

They say a picture is worth a thousand words and I’m hoping that with this particular post, I can skimp on my usual blah blah and let the pictures do the talking.

It was a dear friend’s brithday last week and I thought I’d bake a cake for her as a birthday present. My friend absolutely loves cheesecake and I’d been looking for an opportunity to crack out Donna Hay’s issue 68 which has a whole section on cheesecakes. For those who don’t know Donna Hay, she is an amazing Australian food stylist and one can spend hours drooling and making interesting noises (as my husband pointed out) over her magazine. The best part is that her recipes just work – no need to change anything! Check her website out for some awesome recipes at http://donnahay.com.au/

Without further ado, I present to you the incredibly good-looking and delicious  РRicotta and amaretti cheesecake with a topping of plums baked in a syrup infused with vanilla and cinnamon.

Ricotta, amaretti cheesecake with plums

Ricotta, amaretti cheesecake with plums

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