Mango Pie

Story of Mango Pie:

Think of a superrrr-duper easy dessert, with very few ingredients,does not use fattening stuff, HEALTHY, refreshing and absolutely delectable. Could you come up with something? Well… we have! Here’s an astonishingly quick, healthy, fruity and delicious dessert – THE “Mango Yoghurt Pie”. The only pie you’ll want to make over and over again.

We, at Culinaria, usually call it the Mango Shrikhand pie. Shrikhand is a refreshing Indian dessert, low fat and healthy because it’s made with yoghurt. Usually it is eaten by itself but here is a pie version of it using mangoes, making it the most delectable dessert for summer. Think of it as Mangoes and cream but in its healthiest form!


The ingredients for this are the simplest of all. Some digestive biscuits, powdered sugar and butter for base & mango and yoghurt for filling and decorating.

Hung Curd Process:

To hang the curd, put a muslin cloth on a large sieve and put the sieve on a pot.

Tie a knot with two diagonal corners of the muslin cloth to form a bag.

Put a wooden spoon on a deep pot and tie the cloth bag onto the wooden spoon with the remaining two corner.

Let it stand for 1-2 hours. make sure the cloth is not touching the water in the vessel below. We want to take the liquid out of the curd to get a thick cream cheese-y textured curd. if you’re in a hurry, after about 30-40 minutes, you can also squeeze it by hand. But longer is better! In summers to prevent the curd from getting sour you can put this whole apparatus in the refrigerator

Pie Crust:

In the meantime, take the biscuits and powdered sugar in a grinder/processor. Pulse it or grind it, as per choice. You can even use a rolling pin to do this. We just want a crumble.

Add melted butter to it and mix well.

You will need a loose bottom pie dish for this. That helps in un-moulding the pie. If you don’t have one its alright. You can even set it in a shallow wide bowl and scoop it out like a pudding while serving. Transfer the biscuit mixture and spread evenly.

Mango Yoghurt Filling:

Roughly chop 1 mango and purée it.

Add powdered sugar and mix well. You can adjust it according to the sweetness of the mangoes.

Squeeze the curd gently to remove remaining water, if any, and unfold the cheesecloth.

Add it directly to the mango purée.

Mix it with a whisk until smooth. Check for sugar/sweetness at this point. Keep in mind that the remaining mangoes will go on top so don’t make it very sweet now.

Transfer the mango curd filling into the pie dish.

Spread it evenly and gently.

Garnishing & Serving:

Cut the remaining 2 mangoes into slices lengthwise and start arranging from outside to in. Overlap the next slice slightly on the previous one and keep going like a spiral till you reach the centre. For the last one take a thin slice, roll it and put in the centre like a rose.

Garnish with unsalted pistachios or mint leaves and chill in the refrigerator for 3-4 hours or best overnight.

To Unmold:

Put an inverted glass on the kitchen counter. Put the pie dish on it and gently but firmly try to pull the outside ring downwards. It may be difficult because of the biscuit base but eventually it will come off easily. The base of the pie dish and the pie is what will be left on top of the glass. Put the pie along withe the base on a plate and serve immediately, before it starts becoming runny.

Recipe: Mango Yoghurt Pie


150 gm digestive biscuit
10 tbsp icing sugar
80 gm butter
800 gm yoghurt
3 mangoes, peeled
1 tbsp unsalted pistachio nuts


  1. Hang the yoghurt overnight in a muslin cloth.
  2. Using a rolling pin crush the biscuits to a coarse powder.
  3. Put the biscuits and powdered sugar in a food processor and crush them. Or transfer to a zip lock and crush using a rolling pin.
  4. Melt the butter and add to this mixture.
  5. Transfer the biscuit mixture into an 8-inch round loose bottom pie dish. Spread it evenly up to the edges and press it all over firmly. Refrigerate for 1 hour or till set.
  6. Cut 2 mangoes into thin long slices. Take the remaining 1 mango in a food processor and puree it.
  7. Take the hung curd in a bowl. Mix in the mango puree and 7 tbsp of powdered sugar. Spread this mixture evenly over the set biscuit crust. Arrange the mango sliced evenly over the shrikhand as shown above in Garnishing & Serving. Chill it in the fridge for at least 3-4 hours or best overnight.
  8. Slice and serve.


  • If you want to set the shrikhand perfectly then dissolve 1 ½ tsp gelatine in 3 tbsp hot water and add to the shrikhand before spreading.
  • You can also add a layer of whipped cream before putting the mango slices.

Vegan Basil pesto Pasta and Chickpea Salad

A plant-based lifestyle seems like the trend and we’re sure its here to stay. While, it may be difficult for a lot of people to shift suddenly and completely, but its a good idea to incorporate it in your daily meals whenever you can.

So, here is recipe for a vegan pesto, and we chose to make this because you can actually use it in many ways and multiple times in your meals, without having to repeat the exact same dish very often. You can spread it on toast and top it with veggies, use it as a pasta sauce or a base for ravioli stuffing, marinate chicken, cottage cheese or tofu before grilling, use as a pizza sauce, dressing for salads and many many ways. We’ll share more recipes using this soon. Here, we’re making a pasta and chickpea salad with the vegan pesto. This is a healthy and refreshing meal for the summer season. For the recipe of a regular basil pesto click here.

We’ve made this recipe especially during these testing times where we’re in a global fight against Covid-19. So, we thought of making this a healthy recipe with some immunity-boosting ingredients to help you stay safe during this time, and later. Along with basil, we’re adding a bit of holy basil, which is known to have vitamin-C and antioxidants among other nutrients and helps build a stronger immune system. Basil too has antioxidants, therapeutic and anti-inflammatory properties.

You can also add any other seeds that you want to add to your diet, we’re adding pumpkin seeds because they’re packed with nutrients.They are very high in antioxidants, magnesium, fibre among others and are known to reduce inflammation, regulate blood sugar levels, good for heart health, quality sleep and immunity booster. The list goes on!

Garlic has a whole list of health benefits too. It is a heart healthy ingredients which also boosts immunity and contains antioxidants. Its also known to reduce inflammation and protects against common cold and flu.

Pine nuts too, are very healthy. Rich source of vitamins, minerals, antioxidants and helps build resistance against infections.

Olive Oil, again packed with antioxidants and anti-inflammatory properties and reduces the risk of many diseases. We’re using extra virgin olive oil here.

In short, this vegan recipe is high on health benefits, rich in plant nutrients, packed with immunity boosting antioxidants, easy to make and a must try for all of you out there!

To begin, put all the ingredients for pesto in a blender and puree to a coarse consistency.

Put the boiled pasta, boiled chickpeas and olives in a bowl.

Add pesto to the bowl and mix well.

You can serve it warm or cold, as per your liking. Serve it on a pasta plate and enjoy!

Recipe: Vegan Basil Pesto & Chickpea Salad


25 gm Genovese Basil Leaves
10-12 Tulsi/Holy Basil Leaves
2 tbsp Pine nuts
2 tbsp Pumpkin seeds
5-6 cloves Garlic, peeled
3-4 tbsp Extra Virgin Olive Oil
200 gm Pasta, dried
75 gm chickpeas dried
10-12 black olives, sliced
Freshly Crushed Pepper


  1. Soak chickpeas overnight and cook till soft. Drain and keep aside. If using canned chickpeas just drain and use 200 grams of drained chickpeas.
  2. Bring a lot of water in a pasta pot to boil with 1-2 tsp salt. Add the pasta and cook till al dente. Drain and keep aside saving a little pasta water.
  3. Take Basil, Tulsi, Garlic, Pine nuts and Pumpkin Seeds in a grinder and grind. Add olive oil and grind to a paste.
  4. In a big mixing bowl toss together pasta, chickpeas and olives. Take half the basil pesto and dilute with 3-4 tbsp of pasta water to make a dressing. Add to the bowl and mix well.
  5. Season with salt and pepper. Enjoy your vegan salad warm or chilled.
  6. Freeze the remaining basil pesto and use later.