Mango-cardamom-lassi-cheesecake-2

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

By , 02 October 2018

(11 votes)

Mango and cardamom lassi cheesecake
  • 30 Mins

  • Serves: 12

  • Price: 41p per serving

Nutritional Info
Each 106g serving contains
  • Energy

    741KJ

    177KCAL

    9%
  • Fat

    8.5g

    med

    12%
  • Saturates

    4.6g

    med

    23%
  • Sugars

    10.6g

    med

    12%
  • Salt

    0.38g

    med

    6%
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • Stir the soft cheese and mix into the yogurt. Whisk in the cooled mango mixture until smoothly combined.

  • 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.

  • Remove from the fridge 10 mins before serving.