MANGO CHEESECAKE LASSI
Go to any Indian restaurant, pretty much anywhere in the world and mango lassi will be on the menu! Traditionally, mango lassi would not be served in India – only the plain sweet version, but now due to modernization, it can be found there too. I love lassi because it is such a satisfying and cooling drink and substitutes the need for any desserts! The sweetness curbs cravings and the yogurt base is the perfect accompaniment to spicy or savoury meals. Some lassis recipes that we go back to time and time again are our Caramel Lassi and Rose Lassi. When we crave a decadent treat, we love our Piyush Lassi which has wonderful Indian flavours. My brother loves his lassi to be made with kefir rather than yogurt, so he often makes Kefir Mango Lassi. Leftover strawberries go into our Strawberry Lassi This lassi has a delicious combination of cooling yogurt and thick soft cheese. Mango puree or pulp provides the quintessential flavour. I love cheesecakes! I have to admit, my favourite part is probably the crumbly biscuit base so I thought of topping the lassi with crushed biscuits. Why not try our Eggless Mango and Coconut Cheesecake which can be made in the Instant Pot or electric pressure cooker.
Ingredients:
☆ Yogurt – we have used ready-made dairy Mango Yogurt but you can use natural yogurt too, storebought or homemade. For this recipe, you may use full or low-fat protein-packed Greek yogurt or any plant-based yogurt too. Sometimes we love to use Kefir for an extra boost of probiotics. ☆ Mango Pulp – You can use fresh, frozen, or canned pulp in this recipe. If using fresh mangoes to make pulp make sure to choose sweet ripe variety. ☆ Soft Cheese – soft cream cheese is the highlight of this recipe and lends a flavour of cheesecake and gives lassi a thickness and volume, so do not skip it. We have used full fat but you may use light or low fat. ☆ Digestive biscuits or Graham crackers – you can not imagine a perfect cheesecake without biscuit crust. It gives a lovely taste and texture to the recipe. ☆ Fresh mango – to garnish we have used fresh mango pieces. Choose mangoes that are less fibery. See below how to cut perfect mango cubes. ☆ Ice – Lassi has to be served chilled. If the ingredients are not cold or if it’s a super hot day, you will need some ice for this recipe. If no ice on hand just chill the lassi in the refrigerator for 10-15 minutes before adding the biscuit. ☆Sweetener if using natural yogurt – If using natural yogurt and fresh mango pulp that is not sweet enough you may use honey, sugar, agave, maple, or stevia.
How to cut Mango into Cubes?
As mangoes are very juicy, it can be a messy job cutting them so keep a plate nearby! The first thing to remember that if you want to cut a mango is use ripe but firm mango. If it’s too ripe you won’t be able to cut, it will just create a mess and you won’t get perfect cubes. It is better to turn these mangoes into pulp. Make sure you wash the mango properly before cutting it as the skin can be sticky and may have some dirt that will transfer onto the flesh. Note – mangoes have a large stone in the centre, so instead of cutting directly down the centre, cut down the side of the stone.
How to make homemade yogurt in Instant Pot
Tips and Suggestions
How to make Mango Cheesecake Lassi
Storage
