Mango cheesecake samosa recipe⬇️ You can use frozen samosa dough or make your own like @chefbhu (see previous reel for the tutorial). You can also use frozen mango cube to make your life easier! Samosa Dough Recipe - All-purpose flour: 250 g (2 cups) - Neutral oil or ghee: 55 g (1/4 cup) - Salt: 25 g (5 tsp) - Water: 160 g / ml ( 2/3 cup) Combine salt and flour. Add oil and rub into the flour. Add water and knead into a smooth dough. Let rest for 2 hours. Roll out and shape into samosas. Cream Cheese Filling - Cream cheese (room temperature): 200 g ( 3/4 cup ) - Cold whipping cream (30%+): 100 g ( 1/2 cup) - Icing sugar: 50 g ( 1/3 cup) - Vanilla extract: (1 tbsp) Whisk room-temperature cream cheese with icing sugar and a splash of vanilla. In another bowl, whip your cream to medium to stiff peaks—don’t overdo it, or the texture will get heavy. Gently fold the whipped cream into the cream cheese mixture, then refrigerate for at least 30 minutes to set. Mango Lime Compote - Mangoes: 250 g ( 1 1/2 cups diced) - Cane sugar: 35 g ( 2 1/2 tbsp) - Lime zest: zest of 1 lime - Lime juice: half a lime Cut your mangoes into small cubes, put them in a saucepan with cane sugar, lime zest and lime juice. Cook at medium heat until the juice released by the mangoes becomes syrupy. Blend until you get a compote. Let the compote chill in the fridge until serving. — @thepastrynerd TikTok