|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|
|Shredded coconut, toasted||1 1/2 cups|
|Chopped pistachios or cashews, lightly toasted||1 cup|
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.