Skip to content
Mango lassi syllabub recipe

Mango lassi syllabub recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
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

  • Serves 4
  • 15 mins to prepare and 30 mins to chill
  • 117 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free

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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.