Yogurt Mango Cheese Cake | How to make Yogurt Mango Cheese Cake

By Rita Arora  |  12th Apr 2017  |  
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  • Yogurt Mango Cheese Cake, How to make Yogurt Mango Cheese Cake
Yogurt Mango Cheese Cakeby Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    0

    mins
  • Serves

    4

    People

18

0





About Yogurt Mango Cheese Cake Recipe

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.

Yogurt Mango Cheese Cake is a delicious dish which is enjoyed by the people of every age group. The recipe by Rita Arora teaches how to make Yogurt Mango Cheese Cake step by step in detail. This makes it easy to cook Yogurt Mango Cheese Cake in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Yogurt Mango Cheese Cake at home. This amazing and mouthwatering Yogurt Mango Cheese Cake takes 15 minutes for the preparation and few minutes for cooking. The aroma of this Yogurt Mango Cheese Cake is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Yogurt Mango Cheese Cake is a good option for you. The flavour of Yogurt Mango Cheese Cake is palatable and you will enjoy each and every bite of this. Try this Yogurt Mango Cheese Cake and impress your family and friends.

Yogurt Mango Cheese Cake

Ingredients to make Yogurt Mango Cheese Cake

  • 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.

How to make Yogurt Mango Cheese Cake

  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 it. 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.

My Tip:

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

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