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Frozen mango lassi cheesecake

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  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free

Wow your crowd with this frozen mango lassi cheesecake recipe.

  • Serves16
  • Prep time30 minutes, + overnight draining time & 6 1/2 hours freezing time
Frozen mango lassi cheesecake

Ingredients

  • 1kg Greek-style yoghurt
  • 250g pkt orange slice biscuits
  • 1/2 cup (40g) shredded coconut
  • 120g butter, melted
  • 2 mangoes, stoned, peeled, chopped
  • 2 tbs honey
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground turmeric
  • 250g cream cheese, softened
  • 395g can sweetened condensed milk
  • 2 tsp gelatine powder
  • 2 tbs boiling water
  • Thickened cream, whipped, to serve

Nutritional information

Per Serve: Energy: 1405kJ/336 Cals (16%), Protein: 7g (14%), Fat: 22g (31%), Sat Fat: 13g (54%), Carb: 28g (9%), Sugar: 20g (22%), Dietary Fibre: 1g (3%), Sodium: 101mg (5%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Line a sieve with muslin or a clean Chux and place over a large bowl. Spoon yoghurt into the lined sieve. Cover and place in the fridge overnight to drain.

  2. Step 2

    Meanwhile, grease a 20cm round (base measurement) springform pan and line with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the coconut and butter and process until well combined. Spoon into the lined pan and press evenly over the base. Place in the freezer for 30 mins to set.

  3. Step 3

    Place the mango, honey, cinnamon, cardamom and turmeric in a clean food processor and process until smooth. Add drained yoghurt, cream cheese and condensed milk. Process until smooth.

  4. Step 4

    Combine gelatine and boiling water in a small heatproof jug. Stir until the gelatine dissolves. Transfer ½ cup of the mango mixture to a small bowl. Stir in the gelatine mixture. With the motor running, add the gelatine and mango mixture to remaining mango mixture until well combined. Pour over biscuit base and smooth the surface. Place in the freezer for 6 hours or until firm.

  5. Step 5

    Transfer to a serving plate. Top with cream and cut into wedges to serve.

    Serve with... thinly sliced mango, raspberries, pistachios, mint sprigs and honey

Recipe tip

COOK. STORE. SAVE.
Cook it right:
Check out how to easily peel a mango.

Frozen mango lassi cheesecake

Frozen mango lassi cheesecake
  • Serves16
  • Prep time30 minutes, + overnight draining time & 6 1/2 hours freezing time
Ingredients
  • 1kg Greek-style yoghurt
  • 250g pkt orange slice biscuits
  • 1/2 cup (40g) shredded coconut
  • 120g butter, melted
  • 2 mangoes, stoned, peeled, chopped
  • 2 tbs honey
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground turmeric
  • 250g cream cheese, softened
  • 395g can sweetened condensed milk
  • 2 tsp gelatine powder
  • 2 tbs boiling water
  • Thickened cream, whipped, to serve
    Description

    Wow your crowd with this frozen mango lassi cheesecake recipe.

    Method
    1. Step 1

      Line a sieve with muslin or a clean Chux and place over a large bowl. Spoon yoghurt into the lined sieve. Cover and place in the fridge overnight to drain.

    2. Step 2

      Meanwhile, grease a 20cm round (base measurement) springform pan and line with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the coconut and butter and process until well combined. Spoon into the lined pan and press evenly over the base. Place in the freezer for 30 mins to set.

    3. Step 3

      Place the mango, honey, cinnamon, cardamom and turmeric in a clean food processor and process until smooth. Add drained yoghurt, cream cheese and condensed milk. Process until smooth.

    4. Step 4

      Combine gelatine and boiling water in a small heatproof jug. Stir until the gelatine dissolves. Transfer ½ cup of the mango mixture to a small bowl. Stir in the gelatine mixture. With the motor running, add the gelatine and mango mixture to remaining mango mixture until well combined. Pour over biscuit base and smooth the surface. Place in the freezer for 6 hours or until firm.

    5. Step 5

      Transfer to a serving plate. Top with cream and cut into wedges to serve.

      Serve with... thinly sliced mango, raspberries, pistachios, mint sprigs and honey