With a whole lot of recipes to try it’ll be a waste if they only end up printed and not created at all. That’s why I decided to try at least 1 recipe a month from FIA.
Summer = Mangoes! We went to Sharjah Market last weekend and bought a kilo of Mangoes from India and the guy insisted that “mangoes from India are the best madam” (I beg to disagree our Philippine Mango is the best!) I didn’t argue with the guy since I don’t have any Pinoy Mango with me for us to compare.
I love mangoes be it green or yellow. It does not matter where it came from I just love them! I eat them as nature presented them. Wash. Slice. Eat. Then I saw MyCustardPie’s post and taught I should try eating my loves differently. Blog hopping from one FIA to another suddenly made me crave for cheesecake and viola I remember reading a cheesecakeism recipe of Japanese Cheesecake.
The recipe calls for cream of tartar but I didn’t have any, searching the internet for substitute suggested to use baking powder or just completely omit it and beat the eggs to medium peaks. Next I googled Mango Japanese Cheesecake hoping to find one that does not use cream of tartar at all. I didn’t find any 😦 but found another recipe from The Dainty Baker and decided to adapt both recipes.
Will I ever make this again? The answer is YES!
Things to take note: