We took everything you love about the classic Indian drink and created a beautiful creamy no-bake dessert. Layers of pistachio crust, cheesecake, mango jelly, and saffron whipped cream make every bite better than the first. Can’t get your hands on fresh mango? You can substitute it with frozen or thawed mango.

Quick Info

⏱️ 440 min • 🍽️ 12 servings • ⭐ 85%

Nutrition

383 cal • 8g protein • 46g carbs • 21g fat

Tags

[Vegetarian] • [Desserts] • [Snacks] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• Nonstick cooking spray, for greasing
• ½ cup raw pistachios
• 9 graham crackers
• 6 tablespoon (¾ stick) unsalted butter, melted
• 1 tablespoon granulated sugar
• ¼ teaspoon ground cardamom
• 3 cups packed cubed mango (about 4–5 mangos), preferably Alphonso
• ½ cup cold water
• 2 ¼-ounce packets of gelatin powder
• 12 ounces cream cheese, softened
• ¾ cup plus 1 tablespoon granulated sugar
• 1 teaspoon lemon juice
• 1½ cups plain full-fat Greek yogurt
• ½ cup cold water
• 2 ¼-ounce packets of gelatin powder
• ½ cup hot water
• ½ cup granulated sugar
• 1 cup mango purée
• 1½ cups heavy cream, divided
• 8 saffron threads
• 3 tablespoons powdered sugar
• ½ cup cubed mango
• ¼ cup raw pistachios, coarsely chopped

Instructions Preview

1. Make the crust: Grease the bottom and side…
2. Add the pistachios to a food processor. Pu…
3. Transfer the crust mixture to the prepared…

…and 14 more steps

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Recipe by: Tikeyah Whittle, Marissa Buie • From: Tasty