Mango lassi syllabub recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to chill
  • 117 calories / serving
  • Healthy
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Sweet and juicy, this quick, healthy yet tasty pud offers a mouthwatering and eye-pleasing way to use February’s freshest mangoes.

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.

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Honey is unsuitable for children under 12 months.

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  • Ingredients

  • 4 small ripe mangoes, 2 roughly chopped, 2 cut into small cubes
  • 150g (5oz) low-fat Greek yogurt
  • 1 tbsp clear honey
  • 1/4 tsp ground cardamom
  • fresh mint sprigs, to garnish
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  • Energy 500kj 117kcal 6%
  • Fat 0.3g 0%
  • Saturates 0.2g 1%
  • Sugars 24.8g 28%
  • Salt trace 0%

of the reference intake
Carbohydrate 25.3g Protein 5g Fibre 5.3g

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