How about skipping the cheese in the Mongo Yogurt Cheesecake? Mango and Greek yogurt weaved the magic together with some sleight of hand from gelatin.
Mango yogurt cheesecake is light, refreshing, and delicious. I tried to add variety by making layers of individual ingredients and the mixture as well. My idea was to create a dessert with few ingredients.
You get to taste the individual ingredients, adding on to the texture. The crushed lotus biscuits are a bit of indulgence, and it adds to the crunch. I also love to see the colors as I hold my jar of dessert.
Another important thing is I used ripe Alphonso mangoes, which are sweet, and the rest of the required sweetness was compensated with honey.
You may top the jar or serving bowls with more mangoes or nuts. I used crushed pistachios, rose petals, saffron, etc.
Preparation time: 25 minutes + (4-5 hours chilling time)
Cooking time: 15 minutes
Serves : 4-5
- Mangoes 2 (ripe Alphonso mangoes)
- Yogurt 300 gms
- Honey 30 ml
- Lotus biscuits 10
- Butter 1 ½ tbsp
- Gelatin 1 ½ tbsp
- Pistachios (crushed) 1-2 tbsp
- Dried rose petals (a few)
- Drain the water from the yogurt with the help of cheesecloth. It takes about 15-20 minutes.
- In the meantime, cook the mangoes with a pinch of turmeric and puree them.
- Dissolve the gelatin in 2tbsp of hot and 1tbsp of cold water.
- Add this along with the honey to the mango puree. Keep aside 3 tbsp of the puree and yogurt, separately. Combine the rest and fold with a spatula.
- Melt the butter and add it to the crushed lotus biscuits. Spoon it out to make the first layer. Use the back of a spoon or muddler to make the layer loosely compact.
- Place the mango yogurt mixture followed by yogurt (lightly sweeten it, if required) and then the mango puree.
- Let it rest in the refrigerator for 5 hours, at least.
- Serve with crushed pistachios, dried rose petals, etc.