Mango Lassi Bars


*This recipe was created for 36 servings. To adjust the serving quantity, enter a new yield (36 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Ripe mangoes, peeled and cut into 1/2-inch (1-cm) chunks (about 2 cups/500ml) 2
Thai Kitchen Coconut Milk 1/2 cup
envelopes unflavored gelatin 2
Plain full-fat Greek yogurt 1 1/2 cups
package cream cheese, softened 1
Club House Vanilla Extract, Pure 2 tsp
Club House Cardamom, Ground Decorticated 1 tsp
Club House Turmeric, Ground 3/4 tsp
Club House Ginger, Ground 1/2 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Honey 3 tbsp
Shredded coconut, toasted 1 1/2 cups
Chopped pistachios or cashews, lightly toasted 1 cup

chef's tip

  • To toast coconut, spread sweetened shredded coconut in an even layer on small parchment-lined baking pan. Bake in preheated 325°F (160°C) oven 3 minutes. Carefully remove from oven; stir. Return to oven and toast 2 to 3 minutes longer or until coconut is lightly browned. Watch closely, as coconut will burn easily.
  • To toast pistachios, place in dry skillet on medium heat. Toast, stirring frequently, about 2 to 3 minutes. Remove pistachios from pan immediately; set aside to cool.

Instructions

Microwave mangoes on HIGH 2 1/2 minutes or until softened. Place in food processor or blender and puree until smooth. Set aside.

Place coconut cream 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 1 1/2 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 about 3 minutes until smooth and creamy. (If using stand mixer, fit with wire whisk attachment.) Stir in mango puree, vanilla, cardamom, turmeric, ginger, salt and honey. Beat 1 minute. Gradually add coconut cream mixture to yogurt mixture, beating until well blended.

Pour mixture into ungreased 13x9-inch (33x23-cm) baking dish or pan. Cover with plastic wrap. Refrigerate at least 4 hours or until completely set. Cut into rectangular bars, about 2x1-inch (5x2 1/2-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.

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