Rich, creamy, and bursting with tropical flavor, this Mango Lassi Cheesecake is a delicious twist on a beloved classic.
Inspired by the refreshing South Asian drink, this dessert combines the sweetness of ripe mangoes, some tang, and a hint of cardamom for warmth. Nestled on a buttery biscuit crust and topped with a luscious whipped cream, each bite is light, luscious, and irresistibly creamy. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to impress!
Mango Lassi Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ teaspoon ground cardamom
- 5 tablespoons unsalted butter, melted
Cheesecake
- 2 pounds four 8-ounce packages full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ cup sour cream, at room temperature
- 2 cups sweetened canned mango pulp (Alphonso or Kesar variety)
- 2 tablespoons fresh lemon juice
- 4 large eggs, at room temperature
Whipped Topping
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 2 tablespoons full-fat powdered milk
Instructions
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Preheat oven to 325°F and set aside a 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
Prepare Crust
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In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and up the sides of the springform pan. Set aside.
Prepare Filling
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In a large bowl, beat cream cheese, sugar, and cornstarch until smooth over medium speed. Reduce speed to low and add sour cream, followed by mango pulp and lemon juice. Mix until completely incorporated, scraping down the sides of the bowl as needed.
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Add eggs one at a time, taking care not to overmix. Pour filling over prepared crust (optional: pour the filling through a strainer; this helps reduce any lumps).
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Place in the oven on the rack above the water bath. Bake until the edges begin to set but the center still looks jiggly, about 50 to 60 minutes. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate for several hours (preferably overnight).
Prepare Whipped Cream
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Combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat until stiff peaks form. Spread or pipe the whipped cream over the top of the cooled cheesecake as desired.
Recipe Notes
Canned mango pulp can readily be found at local South Asian and Middle Eastern grocery stores.
Wow. I made this recipe for Eid along with three other types of cheesecake and this one was by far the crowd favorite. It had the perfect amount of sweetness and mango flavor. People were so impressed with how well this cheesecake captured the flavor of a mango lassi. I followed the recipe exactly as written, the only minor change I made was adding a little bit of cardamom to the whipped cream. I can’t wait to make this recipe again and again!
Thank you! I am so humbled 😭