A fusion dessert that is quick and easy to make and you will need just 4 ingredients to make it. It takes only 10 minutes to cook.  Setting and chilling time of 3-4 hrs
Mango Kalakand served with biscuit tarts made with Britania Marie gold biscuit.

Instant Mango Kalakand served in tarts with any cookies or digestive biscuits with a secret ingredient to perk up the taste.. You can call it No-Bake Indian Cheesecake (though it needs some cooking) as this yummy kalakand is made with Indian Cottage Cheese, Mango Puree & White Chocolate.

For Tart base
12 Britania Marie gold biscuit
4-5 tbsp Butter
1/4 tsp Salt when using unsalted butter
For Mango Kalakand
1/2 cup Condensed Milk
1/2 Cup Fresh Homemade Paneer
1/2 cup Mango Puree
2 tbsp White Chocolate
1 tsp Thandai Powder (optional)
Finely chopped Pistachios or Almonds
1 tsp Ghee or Butter


 To make Tarts base

  1. In a food processor, grind biscuits coarsely.
  2. Melt butter, add to biscuits and pulse again till the mixture resembles bread crumbs.
  3. Press the mixture in tart shells. Keep in the refrigerator to chill, till the base is set.
  4. wp-15949149318975825052734994150830.jpg
  5. To make Mango Kalakand
  6. In a non-stick pan, add a tsp of ghee, condensed milk, paneer and thandai powder.
  7. Mix well and start cooking the mixture on low flame. Keep stirring the mixture.
  8. When the mixture starts to thicken. switch off the flame.
  9. Add white chocolate chips, mix well, till it melts.wp-15949149316962775143046255054975.jpg
  10. Keep aside the mixture to cool.
  11. Then add mango puree and mix well.
  12. Transfer to the tart shells and chill 4-5 hrs or till serving,
  13. Garnish with finely chopped pistachios or almonds.



  • If using store-bought Paneer/Indian Cottage Cheese, soften it a bit in lukewarm water if it is hard and crumble it finely.
  • When using fresh mango puree, add sugar accordingly(1-2 tbsp or as required).
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