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Mango lassi syllabub recipe

Mango lassi syllabub recipe

21 ratings

Sweet and juicy, this quick, healthy yet tasty pud offers a mouthwatering and eye-pleasing way to use February’s freshest mangoes. See method

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
    117kcal     6%

  • Fat

    0g 0%

  • Saturates

    0g 1%

  • Sugars

    25g 28%

  • Salt

    trace 0%

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

Method

  1. In a food processor, whizz the roughly chopped mango flesh, until puréed.
  2. 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.
  3. 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.

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