Yogurt Mango Cheesecake

Name: Yogurt Mango Cheesecake
Yield: 4 servings
Cuisine: Indian
Ingredients: 10-12 plain whole wheat cookies; 2 tbsp melted butter; 1 cup hung curd; 1/2 cup mango pulp; 2 sheets gelatin or agar- agar combined with 4 tbsp warm water; 1/2 tsp cardamom pwd; Few pieces of mango taken from melon scooper

Rita Arora @cook_7852856

#SUMMER Mango Yogurt Cheese Cake which is light, refreshing, healthy! With the goodness of summer this Cheese Cake go light using Yogurt and mango instead of traditionally using cream and cheese.

Rita Arora @cook_7852856

#SUMMER Mango Yogurt Cheese Cake which is light, refreshing, healthy! With the goodness of summer this Cheese Cake go light using Yogurt and mango instead of traditionally using cream and cheese.

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Ingredients

4 servings

10-12plain whole wheat cookies
2 tbspmelted butter
1 cuphung curd
1/2 cupmango pulp
2 sheetsgelatin or agar- agar combined with 4 tbsp warm water
1/2 tspcardamom pwd
Few pieces of mango taken from melon scooper

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Steps

1

Transfer the cookies in a ziplock bag and seal it. Gently crush them to a coarse mixture using a rolling pin.
2

Transfer it to a mixing bowl and mix in the melted butter or clarified butter. In a greased 7" removable base tart tin, layer the crumb and press them. Make sure to have even thickness.
3

Let it rest in the refrigerator for 10- 12 mins. Meanwhile combine yogurt, mango pulp with gelatin or agar -agar and cardamom in a mixing bowl.
4

Pour the mixture over the set crumbs and layer it with fresh mangoes and pomegranate seeds. Set in a refrigerator for 2 hours, preferably overnight until set.
5

My Tip:You can add condenced milk in yogurt mango mixture, if you want more sweetness.