Mango lassi syllabub

Mango lassi syllabub


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


  • 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


  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.