Quick Mango Lassi Cream Tart

Name: Quick Mango Lassi Cream Tart
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1½ cups (150 g) graham cracker crumbs; 5 tablespoons (71 g) unsalted butter, melted; 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1½ g) fine sea salt; 1½ cups (360 g) full-fat Greek yogurt, at room temperature; 1 cup (240 ml) fresh mango puree (about 2 large ripe mangoes), strained through a fine-mesh sieve to remove any fibers; ¼ teaspoon (½ g) ground cardamom; 3 tablespoons (45 ml) honey; ½ teaspoon (2½ ml) vanilla extract; 1 cup (240 ml) heavy whipping cream, cold; 2 tablespoons (25 g) granulated sugar; ½ cup (85 g) fresh mango, diced, cut into small dice (optional); 2 tablespoons (15 g) shelled unsalted pistachios, finely chopped (optional)

From the MyKitchenBank Kitchen

A no-bake Indian-fusion cream tart with a buttery graham cracker crust, layered with silky yogurt-mango filling spiced with cardamom, and topped with whipped cream and fresh mango. Ready in under an hour, this chilled dessert captures the essence of a mango lassi in elegant tart form. Serve cold for the best texture and flavor.

Prep: 20 min
Cook: —
Wait: 40 min
Total: 1 hr
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the crust
1½ cups (150 g) graham cracker crumbs
5 tablespoons (71 g) unsalted butter, melted
2 tablespoons (25 g) granulated sugar
¼ teaspoon (1.5 g) fine sea salt
For the filling
1½ cups (360 g) full-fat Greek yogurt, at room temperature
1 cup (240 ml) fresh mango puree (about 2 large ripe mangoes), strained through a fine-mesh sieve to remove any fibers
¼ teaspoon (0.5 g) ground cardamom
3 tablespoons (45 ml) honey
½ teaspoon (2.5 ml) vanilla extract
For the topping
1 cup (240 ml) heavy whipping cream, cold
2 tablespoons (25 g) granulated sugar
For serving
½ cup (85 g) fresh mango, diced, cut into small dice (optional)
2 tablespoons (15 g) shelled unsalted pistachios, finely chopped (optional)

Equipment (7)

9-inch (23 cm) tart pan with removable bottom
Large metal mixing bowl (chilled)
Electric mixer or whisk
Food processor or blender
Medium saucepan
Measuring cups and spoons
Rubber spatula

Steps

Before you start

Chill a large metal mixing bowl in the freezer for whipping cream
Have all filling ingredients at room temperature for smooth blending
Use ripe, fragrant mangoes for the best flavor
Read through the chilling times—total assembly time is quick, but you need 40 minutes to chill before serving

1
Prepare the graham cracker crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
- Stir until the mixture resembles wet sand and holds together when pressed.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) tart pan with a removable bottom, using the bottom of a measuring cup to compact it.
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Ready when: Crust is firmly packed and evenly distributed
Tip: Press firmly so the crust doesn't crumble when you slice the tart
2
Make the yogurt-mango filling
- In a large bowl, whisk together the Greek yogurt, mango puree, ground cardamom, honey, and vanilla extract until smooth and well blended.
- Taste and adjust sweetness or spice as desired.
- The filling should be creamy and pour-able but still hold its shape.
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Ready when: Filling is smooth, homogeneous, and the color is consistent throughout
Tip: If your mango puree is very thick, thin it slightly with a tablespoon of yogurt or milk for easier mixing
3
Fill the tart shell
- Pour the yogurt-mango filling into the prepared crust, spreading it evenly with a rubber spatula to fill all gaps and create an even surface.
- The filling should reach just below the rim of the tart pan.
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Ready when: Filling is level and fills the crust completely
Tip: Use an offset spatula to smooth the top for a polished appearance
4
Chill the tart
- Place the filled tart in the refrigerator and chill for at least 30 minutes until the filling is set and firm to the touch.
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Ready when: Filling is firm when pressed gently with a finger
Tip: If making ahead, you can chill for up to 12 hours—cover the tart loosely with plastic wrap
5
Whip the cream topping
- Remove the chilled mixing bowl from the freezer and pour in the cold heavy cream.
- Using an electric mixer on medium-high speed (or whisking by hand), whip the cream until soft peaks form, about 1–2 minutes.
- Add the sugar and whip for another 30 seconds until stiff peaks form and the cream holds its shape.
- Do not overbeat or it will turn into butter.
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Ready when: Cream holds stiff peaks when beaters are lifted
Tip: Keep the bowl and beaters cold to whip the cream quickly and smoothly
6
Top and serve
- Remove the tart from the refrigerator.
- Using a warm, dry knife (wipe it clean between cuts), carefully slice the tart into 8 equal wedges.
- Transfer each slice to a serving plate and top with a generous dollop of whipped cream.
- Garnish with diced fresh mango and chopped pistachios if desired.
- Serve immediately while chilled.
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Ready when: Tart is sliced cleanly and plated
Tip: Warm the knife under hot water and dry it thoroughly between each cut for clean, neat slices

Good to know

Tips

For the best mango flavor, use alphonso or ataulfo mangoes if available—they have the sweetest, smoothest puree
If you don't have a food processor, puree mangoes by hand with a fork or blender and push through a fine-mesh sieve to remove any fibers
The yogurt must be at room temperature before mixing with the mango to avoid lumps and ensure a smooth, homogeneous filling
This tart is best served within 2 hours of whipping the cream, as the cream will begin to weep and the tart will become watery if left too long

Make ahead

The tart can be assembled and filled up to 12 hours ahead. Cover loosely with plastic wrap and refrigerate. Add the whipped cream topping just before serving for the best texture.

Storage & reheating

Store leftovers covered in the refrigerator for up to 2 days. The yogurt-based filling is best consumed within this time frame. Do not freeze. Reheat is not needed—serve straight from the fridge.

Substitutions

full-fat Greek yogurt → Full-fat sour cream or thick yogurt. Use the same amount. The filling will be tangier and slightly thinner; whisk well to combine.
fresh mango puree (about 2 large ripe mangoes) → High-quality frozen mango puree or canned mango puree (unsweetened). Thaw frozen puree before using. Reduce honey by 1 tablespoon if using canned puree, as it may be sweeter.
ground cardamom → Freshly ground cardamom from whole pods (about 4–5 pods). Toast the pods lightly in a dry pan before grinding for more aromatic flavor.
graham cracker crumbs → Digestive biscuit crumbs or crushed vanilla wafers. Use the same amount. Both will create a slightly different flavor but work equally well as a crust.