Mango Lassi Bars

Name: Mango Lassi Bars
Prep time: 25 min
Cook time: 4 min
Yield: 36
Cuisine: Indian,
Ingredients: 2 ripe mangoes peeled and cut into 1/2-inch chunks (about 2 cups); 1/2 cup coconut cream; 2 envelopes (1/4 ounce each) unflavored gelatin; 1 1/2 cups plain full-fat Greek yogurt; 1 package (8 oz) cream cheese softened; 2 tsps pure vanilla extract; 1 tsp organic cardamom ground; 3/4 tsp ground turmeric powder; 1/2 tsp ginger ground; 1/2 tsp sea salt from sea salt grinder; 3 tbsps honey; 1 1/2 cups shredded coconut toasted; 1 cup chopped pistachios lightly toasted

Inspired by the traditional Indian lassi yogurt drink, these chilled Greek yogurt snack bites are just the right balance of creamy, cool, sweet and spice. You’ll love the dreamy, cheesecake-like texture, rolled in toasted pistachio and coconut coating for a crunchy fin... Read More Read Less

25m

PREP TIME

4m

COOK TIME

90

CALORIES

13

INGREDIENTS

Servings: 36

Ingredients

2 ripe mangoes, peeled and cut into 1/2-inch chunks (about 2 cups)
1/2 cup Thai Kitchen® Gluten Free Unsweetened Coconut Cream Substitutions available
- coconut milk
2 envelopes (1/4 ounce each) unflavored gelatin
1 1/2 cups plain full-fat Greek yogurt
1 package (8 ounces) cream cheese, softened
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 teaspoon McCormick Gourmet™ Organic Ground Cardamom
3/4 teaspoon McCormick Gourmet™ Organic Ground Turmeric
1/2 teaspoon McCormick® Ground Ginger
1/2 teaspoon sea salt from McCormick® Sea Salt Grinder
3 tablespoons honey
1 1/2 cups shredded coconut, toasted
1 cup chopped pistachios, lightly toasted Substitutions available
- chopped cashews, lightly toasted

KEY PRODUCTS

INSTRUCTIONS

1 Microwave mangoes on HIGH 2 1/2 minutes or until softened. Place in food processor or blender and puree until smooth. Set aside.
2 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.
3 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.
4 Pour mixture into ungreased 13x9-inch baking dish or pan. Cover with plastic wrap. Refrigerate at least 4 hours or until completely set. Cut into rectangular bars, about 2-inches by 1-inch.
5 Mix coconut and pistachios in shallow dish. Dip Mango Lassi Bars in mixture to coat evenly on all sides. Refrigerate until ready to serve.
6 Test Kitchen Tips:
•To toast coconut, spread sweetened shredded coconut in an even layer on small parchment-lined baking pan. Bake in preheated 325°F 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.