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Preheat oven to 350 degrees F. Line a standard size 12 cup muffin tin with foil cup liners; spray with cooking spray.
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In a medium bowl, mix crushed cookies and 2 tablespoons of the melted butter until all crumbs are moist.
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Evenly divide into muffins tins.
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Press crumbs until firm.
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5
A shot glass
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works well.
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Bake for 5 minutes or until just set.
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Remove and evenly divide crystallized ginger on top of baked crust.
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Set aside to cool.
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Leave oven on.
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Meanwhile, in a blender, put 1/3 cup mango, yogurt, 1 tablespoon honey, cardamom, and rum extract then process until smooth.
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In a medium bowl, beat the sugar and cream cheese at medium speed until creamy.
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Stir in mango-yogurt smoothie mixture (lassi), then add the eggs and beat until smooth.
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Pour cheesecake batter into the baking cups, filling them 3/4 full.
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Refrigerate any leftover batter.
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Bake the cheesecakes for 15 minutes, or until they jiggle slightly in the center.
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Remove from the oven and transfer to the freezer for 15 minutes.
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Meanwhile, chop remaining 1 cup of mango to the size of raisins.
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In a medium saucepan, over medium heat, add 1 tablespoon of butter.
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Stir in cinnamon and curry powder and cook for 1 minute, stirring constantly.
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Add chopped mango, 2 tablespoons of honey, lime juice, raisins and a pinch of salt.
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Bring to a boil for 1 minute then reduce heat to low.
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Cook for 10 minutes.
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Remove from heat and cool until cheesecakes are ready.
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Once cheesecakes are cooled, remove the metal liners carefully.
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Serve 2 cheesecakes per plate.
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Garnish each cake with warm mango-raisin chutney and fresh mint on the side.
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28
A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
