Description
A creamy, no-bake frozen cheesecake inspired by the flavors of a traditional mango lassi, capturing the essence of Mumbai’s summer with a tangy, sweet, and spiced twist.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup plain Greek yogurt
- 1 cup mango puree (from about 2 ripe mangoes)
- 1/2 cup granulated sugar
- 1 teaspoon cardamom powder
- 1/4 teaspoon ground saffron (optional)
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Sliced mango and chopped pistachios for garnish
Instructions
1. Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
- In a large bowl, beat cream cheese until smooth. Add Greek yogurt, mango puree, 1/2 cup sugar, cardamom, saffron (if using), and lemon juice. Mix until fully incorporated.
- In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold into the mango mixture until no streaks remain.
- Pour filling over the crust in the pan. Smooth the top with a spatula. Cover and freeze for at least 6 hours or overnight until firm.
- Before serving, let cheesecake sit at room temperature for 10 minutes. Garnish with sliced mango and chopped pistachios. Slice and serve chilled.
Notes
You can customize the seasonings to taste.