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Mango Lassi Bars
Ingredients
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2 ripe mangos, peeled and cut into 1cm chunks
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125 millilitres (4 fluid ounce) coconut milk
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2 envelopes (7g each) unflavoured gelatin
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325 grams (11 ounces) Greek yogurt
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225 grams (8 ounces) cream cheese, softened
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2 teaspoons vanilla extract
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1/2 teaspoon Cardamom Pods , , seeds removed from husks and ground
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3/4 teaspoon Turmeric Powder
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1/2 teaspoon Ground Ginger
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1/2 teaspoon sea salt
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3 tablespoons honey
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125 grams (5 ounces) shredded coconut, toasted
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100 grams (4 ounces) chopped pistachios OR cashews, lightly toasted
Key Products
- To toast coconut, spread sweetened shredded coconut in an even layer on small parchment-lined baking pan. Bake in pre-heated oven at 170°C, 325°F, Gas Mark 3 for 3 minutes. Carefully remove from oven, stir. Return to oven and toast 2-3 minutes longer or until coconut is lightly browned. Watch closely, as coconut will burn easily.
- To toast pistachios, place in dry pan on a medium heat. Toast, stirring frequently, about 2-3 minutes. Remove pistachios from pan immediately and set aside to cool.
Instructions
- 1 Microwave mangoes on high for 2½ minutes or until softened. Place in food processor or blender and purée until smooth, then set aside.
- 2 Place coconut milk in medium microwavable bowl. Sprinkle gelatin evenly over surface of cream. Beat with wire whisk until well blended and gelatin is completely dissolved. Let mixture stand 5 minutes to allow gelatin to bloom. Microwave on high for 1½ minutes, stirring every 30 seconds. Remove from microwave and allow mixture to cool.
- 3 Meanwhile, beat yogurt and cream cheese with an electric mixer on medium-high speed for about 3 minutes, or until smooth and creamy. (If using stand mixer, fit with wire whisk attachment.) Stir in mango purée, vanilla, Cardamom, Turmeric, Ginger, Salt and honey. Beat for 1 minute, gradually add the coconut milk mixture to the yogurt mixture, beating until well blended.
- 4 Pour mixture into ungreased 32cm x 23cm baking dish or pan. Cover with plastic wrap and refrigerate at least 4 hours, or until completely set. Cut into rectangular bars, about 5cm x 2.5 cm.
- 5 Mix coconut and pistachios in shallow dish. Dip Mango Lassi Bars in mixture to coat evenly on all sides. Refrigerate until ready to serve.
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