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Ingredients
- Serves 6-8 people
250 g almond flour
100 g crushed pistachios
100 g melted unsalted butter
100 g desiccated coconut
1 tbsp sugar
filling ingredient:
3 large fresh mangoes (after deseeding and blending it, you should have 500 g of mango purée)
50 g icing sugar
1 inch grated fresh turmeric
25 g sugar
250 g yogurt (hung yogurt)
100 g cream cheese
15 g gelatin powder
5 tbsp cold water
1 tsp cardamom powder
Mango Lassi Cheesecake
This Mango Lassi Cheesecake recipe takes all the classic flavors of the popular Indian drink and turns it into a deliciously creamy no-bake dessert that’s perfect for any dinner party. While the base has rich nutty flavors from almond flour, crushed pistachios and desiccated coconut, the cheesecake itself is made with a smooth blend of cream cheese, mango purée, hung yogurt and sugar. Fragrant spices such as turmeric and cardamom are also added to enhance the well-loved Indian flavors. Garnish with diced mangoes, pistachios and desiccated coconut for that extra crunch!
- Medium
- 55 min
- 0 min
- 15 min
- 2 steps
- 14 Ingredients
- Medium
- 2 steps
- 14 Ingredients
- 55 min
- 0 min
- 15 min
Instructions
-
Make the base
- In a large mixing bowl, bring together all the ingredients.
- In a detachable cake mold, lightly butter the base.
- Layer the base mix on the bottom of the cake mold and press down to get an even crust.
- Chill the crust.
-
Prepare the filling
- Pour the yogurt into a cheese cloth and seal, drain over a sieve overnight or minimum 1 hour.
- Dissolve the gelatin in cold water, set aside.
- Peel, dressed and purée the flesh of mango, you should have 500 grams of purée.
- In a mixing bowl, add the purée, sugar, cream cheese, icing sugar and hung yogurt.
- Using a hand blender, lightly blend all the ingredients to smooth mix.
- Grate in the gelatin mix, fresh turmeric, add the cardamom powder and lightly mix with a spatula to blend. Pour this mix into the chilled cake mold.
- Chill the cheese cake for minimum 2 hours to overnight.
Plate and Serve!
Garnish with crushed pistachio, mango and edible flowers.
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Ingredients
- Serves 6-8 people
-
250 g almond flour
-
100 g crushed pistachios
-
100 g melted unsalted butter
-
100 g desiccated coconut
-
1 tbsp sugar
-
filling ingredient:
3 large fresh mangoes (after deseeding and blending it, you should have 500 g of mango purée)
-
50 g icing sugar
-
1 inch grated fresh turmeric
-
25 g sugar
-
250 g yogurt (hung yogurt)
-
100 g cream cheese
-
15 g gelatin powder
-
5 tbsp cold water
-
1 tsp cardamom powder
Nutrition
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