Gluten-free mango lassi cream with skyr and cardamom

Gluten-free mango lassi cream made with skyr, natural yoghurt and mango purée with cardamom and lime, topped with toasted almonds. A fruity dessert with 14 g of protein per glass.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 3 min
• Total time: 18 min
• Calories: 182 kcal per serving
• Protein: 14 g
• Fat: 5 g
• Carbs: 20 g

Ingredients

• 1 mango
• 2 tbsp lime juice
• 20g honey
• 400g skyr
• 150g natural yoghurt
• 20g almonds
• ½ tsp ground cardamom

Method

You’ll need: frying pan · stick blender · chopping board · knife

1. Peel the mango, cut the flesh off the stone and dice a quarter of it.
2. Blend the remaining flesh with the lime juice and honey until smooth.
3. Stir the skyr, natural yoghurt and cardamom until smooth and swirl in two thirds of the mango purée.
4. Roughly chop the almonds and toast them in a dry frying pan for 3 minutes.
5. Spoon the cream into four glasses, top with the rest of the mango purée and the diced mango and sprinkle with the almonds.

Good to know

Mango lassi you eat with a spoon: the cream tastes like the Indian yoghurt drink, just thicker. Cardamom and lime keep it fresh, and toasted almonds add crunch.

Swaps

Mango → 300 g frozen mango (thawed). Skyr → Greek yoghurt (creamier; also provides protein). Almonds → pistachios. Honey → maple syrup.

Cooking tips

A mango is ripe when it gives a little under gentle pressure and smells fragrant at the stalk end. Cardamom from freshly crushed pods tastes far more aromatic than ready-ground cardamom from a jar.

Storage

Keeps covered in the fridge for 2 days; only sprinkle over the almonds just before serving.

Allergens

Contains milk and almonds; gluten-free, no egg. Fine for children and in pregnancy; no honey for babies under one year old.

Frequently asked questions

How long does mango lassi cream keep in the fridge?

Keeps covered in the fridge for 2 days; only sprinkle over the almonds just before serving.