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.

Cherry Pound Cake with Olive Oil

Story of Pound Cake:

Pound cake is the BEST cake in the whole damn world! If there was a masterpiece among cakes, this would be it. A Pound cake is called so because back in the days it was made with exactly one pound each of butter, flour, sugar and eggs. In French its also known as quatre quarts which means “four fourths” although pound cake is of British origin. Traditionally it only comprised of these four ingredients and had a more rounded, balanced and slightly heavier texture and flavour owing to the eggs and butter. With time liquids were added to the recipe for moisture and later leavening agents to make it lighter.

The version we know today is delicious. Its our go-to cake for almost everything – tea time, dessert craving, packed lunch dessert, school tiffin portion and gifting! There’s absolutely nothing else thats as satisfying as this cake. We have also added fresh cherries because they’re in season so… why not?


The ingredients are as simple as the cake but we’ve tweaked it a bit. Traditionally a pound cake is made only with butter. Now with our current lifestyles, we knew that you may not want to use 150 gms of butter, so we’ve made it a bit healthier by adding half butter and half extra virgin olive oil. Although healthy and cake shouldn’t be used in one sentence but we know that you’re all looking for foolproof ways to make your tasty food healthy too.

If you want to make a traditional one and want to use only butter then you can just use 150 gm butter and skip olive oil.

For this you will need some pitted fresh cherries. The canned ones are usually pitted but you can easily remove the seeds from fresh ones too.

Preheat your oven and grease and line a cake tin with butter and parchment/baking paper.

For this we begin with creaming the butter and sugar. Since we’re using butter and oil, put them in a large bowl and beat with sugar till a bit creamy. You can do this with an electric beater too.

When turns lighter in colour add eggs one at a time, beating after each addition.

Then add 1 tsp vanilla essence and mix. Add the flour and baking powder.

Mix well. You will notice that the cake batter is more glossy than usual and has a texture like mayonnaise. Its alright! This is due to the olive oil which forms an emulsion because of being beaten with eggs. Thats how traditionally mayonnaise is made.

Now transfer the batter into a cake tin and put the pitted cherries on top and push them into the batter. Push some towards the bottom, some midway and let some be on the top. They’ll give the cake a beautiful look once baked. Put the cake in the preheated oven to bake for

Cherry Compote

While the cake is baking, lets make the cherry compote. We’ll only need cherries and sugar.

For this you will need to remove the seeds of the cherries.

Take the pitted cherries and sugar in a pan on medium heat. Cook for 5-10 mins.

Smash them a little in the pan while cooking.

When you slice a pound cake you’ll notice its unique shape, risen in the centre and usually with a crack.

Serving Suggestions:

You can serve it warm on its own too. We used the cherry compote which we made earlier, to go with it like a jam on toast. Its almost a Victoria’s Sandwich if you top it with a dollop of whipped cream.

Another great way to serve this is, put a scoop of vanilla ice-cream and top it up with the cherry compote. It tastes divine and people will love you for serving them this delicious Cherry Pound Cake.

Recipe: Cherry Pound Cake


3 eggs
150 gm castor sugar
150 gm all purpose flour
75 ml extra virgin olive oil
75 gm butter, softened
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
100 gm fresh cherries, pitted/deseeded

For Cherry Compote:

150 gm fresh cherries, pitted/deseeded
20 gm castor sugar

Method for Cake:

  1. Preheat the oven at 175° C. Line a loaf tin with butter and baking/parchment paper.
  2. Take the butter, olive oil and sugar in a large bowl and cream until light and fluffy. You can use an electric beater, whisk or a stand mixer. When its lighter in colour, add the eggs one at a time and beat after every addition.
  3. Add the milk and mix well.
  4. Sift the flour and baking powder. Add this to the batter along with vanilla extract. Beat till all ingredients are well incorporated.
  5. Pour the batter in the lined baking tin. Evenly distribute the cherries on top of the cake batter and push some into the batter. Bake for 45-50 mins or till a skewer inserted comes out clean.
  6. Remove and cool.

Method for Cherry Compote:

  1. Take the cherries and sugar in a sauce pan and cook on low-medium flame for 10 minutes.
  2. Smash the cherries a bit.
  3. Turn off the flame when its slightly thicker but still chunky. Transfer it to a bowl and squeeze a few drops of lemon juice.

To serve, read our serving suggestions above.