Recipes
Mango and cardamom lassi cheesecake
Inspired by lassi, the traditional Indian yogurt drink, this fruity pud with hints of cardamom makes a fabulous finale to your feast
Inspired by lassi, the traditional Indian yogurt drink, this fruity pud with hints of cardamom makes a fabulous finale to your feast
(22 votes)
Cook: 30 Mins
Serves: 12
Price: 41p per serving
Nutritional Information
Each 106g serving contains
Energy
741kj
177kcal
741kj
177kcal
9%
Fat
8.5g
8.5g
Med
12%
12%
Saturates
4.6g
4.6g
Med
23%
23%
Sugars
10.6g
10.6g
Med
12%
12%
Salt
0.38g
0.38g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
699kj/167kcal
Typical energy values per 100g:
699kj/167kcal
Ingredients
50g unsalted butter, melted
175g digestive biscuits, crushed into crumbs
4 leaves gelatine
2 mangoes, peeled and thinly sliced
4 cardamom pods, crushed, seeds removed and pods discarded
2tbsp clear honey
200g light soft cheese
500g Asda Fat Free Greek Style Yogurt
Method
1
Grease and line a 20cm loose-based cake tin. Stir the butter into the biscuit crumbs and press firmly into the tin with the back of a large spoon. Chill in the fridge for 20 mins.
2
Soak the gelatine leaves in cold water for 5 mins. Squeeze out any excess water and heat gently in a small pan over a low setting until dissolved. Turn off the heat.
3
Blitz half of the mango with a handheld blender until you have a smooth purée. Add to the gelatine in the pan along with the cardamom seeds and honey. Stir well then set aside and allow to cool to room temperature.
4
Stir the soft cheese and mix into the yogurt. Whisk in the cooled mango mixture until smoothly combined.
5
Pour the mixture onto the biscuit base and smooth gently to level. Carefully arrange the rest of the sliced mango on top, working from the outside in to create a flower shape. Chill for at least 2 hrs.
6
Remove from the fridge 10 mins before serving.