3 Ingredient Mango Cheesecake (Indian Mango Dessert)

▢1 14 ounce can condensed milk (sweetened)
▢1 cup whole milk greek yogurt full-fat
▢¼ cup mango puree I use canned organic mango pulp but fresh works too, plus more for "glazing"
▢optional additions: cardamom powder saffron, nuts for garnish

▢Oil or butter for greasing
Optional Crust Recipes (use the crust of your choice or go crustless):
Date and Nut Crust:
▢1 cup nuts
▢5 dates roughly chopped
Oatmeal Cookie Crust:
▢½ cup rolled oats I buy gluten free oats from trader joes
▢¼ cup pecans
▢¼ cup brown sugar
▢3 tablespoons melted butter

Instructions

Optional Crust Recipes (use the crust of your choice or go crustless):
To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out.
To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.
To make the cheesecake:
Add the condensed milk, yogurt and mango puree to a bowl and mix well.
Pour the mixture on top of the crust (if using) or straight into a greased 6-inch or 7-inch cheesecake pan (with a removable bottom), then cover the pan with foil.
Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
Secure the lid, close pressure valve, and cook for 30 minutes at high pressure.
Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
Put the cheesecake in the fridge to chill for 4-6 hours.
Pour some mango puree on top of the cake right before serving. It adds a nice pop of color!
Notes
Since this recipe calls for a puree, I suggest using whole milk greek yogurt rather than regular whole milk yogurt because greek is thicker. If you have regular whole milk yogurt then you can use a sieve to separate some of the whey from the yogurt before measuring.
This is best when chilled (in my opinion) but you can also eat this warm or at room temperature as a pudding if you like. It will only taste like cheesecake after it has chilled. If you eat it warm, it will taste like a custard.
You can freeze this cheesecake! It tastes great when thawed but I’ve found they are a bit more crumbly. Still delicious though!
You can also make individual cheesecakes using ramekins - find those directions in this blog post.