Mango lassi syllabub recipe
Sweet and juicy, this quick, healthy yet tasty pud offers a mouthwatering and eye-pleasing way to use February’s freshest mangoes.
See method- Serves 4
- 15 mins to prepare and 30 mins to chill
- 117 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 4 small ripe mangoes, 2 roughly chopped, 2 cut into small cubes
- 150g (5oz) low-fat Greek yogurt
- 1 tbsp clear honey
- ¼ tsp ground cardamom
- fresh mint sprigs, to garnish
Each serving contains
- Energy
- 500kJ 117.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 25g
of the Reference intake
Carbohydrate 25.3gProtein 5.0gFibre 5.3g
Method
- In a food processor, whizz the roughly chopped mango flesh, until puréed.
- Combine the yogurt, honey and cardamom in a small bowl, then add the mango purée. Gently swirl the purée through the yogurt, being careful not to blend the two completely.
- Pour the mixture into 4 glasses and top with the cubed mango. Chill for at least 30 minutes before serving, to firm up. Garnish with a sprig of fresh mint.
- See more Seasonal recipes
- Honey is unsuitable for children under 12 months.
