Gingersnap mango-lassi cheesecake minis Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and 15 minutes and the ingredients detailed below can serve up to 6 people.
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Cooking tools:
- Blender
- Kitchen scale
- Hand mixer
- Muffin tin
- Cupcake liner
- Shot glass
- Oven
- Freezer
- Refrigerator
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- Nonstick cooking spray
- 200g finely crushed gingersnap biscuits
- 30g melted unsalted butter
- 30g finely chopped crystallised ginger
- 230g peeled and chopped ripe mango, divided
- 80ml natural yoghurt
- 1 tbsp orange blossom honey
- 1/4 tsp ground cardamom
- 1 tsp rum extract
- 50g caster sugar
- 230g cream cheese, room temperature
- 2 large eggs
- 1 tbsp butter
- 1/4 tsp ground cinnamon
- 1/8 tsp curry powder
- 2 tbsp orange blossom honey
- 1 tbsp fresh lime juice
- 30g golden sultanas
- Pinch salt
- Fresh mint, optional
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