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
Recipe Courtesy of
Asian Food Network

Mango Lassi Cheesecake

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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

  1. 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.
    Make the base


  2. 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.
    Prepare the filling


Plate and Serve!

Garnish with crushed pistachio, mango and edible flowers.

Plate and Serve!
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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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