Inspired by the traditional Indian lassi yogurt drink, these chilled Greek yogurt snack bites are just the right balance of creamy, cool, sweet and spice. You’ll love the dreamy, cheesecake-like texture, rolled in toasted pistachio and coconut coating for a crunchy finish.
Microwave mangoes on high for 2½ minutes or until softened. Place in food processor or blender and purée until smooth, then set aside.
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.
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.
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.
Mix coconut and pistachios in shallow dish. Dip Mango Lassi Bars in mixture to coat evenly on all sides. Refrigerate until ready to serve.
Test Kitchen Tips:
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.