Indian · Dessert
Mango with Sweet Cream
A light Indian-style fresh fruit dessert that pairs ripe diced mango with a honey-sweetened Greek yogurt cream lifted by cardamom, finished with raspberries and crushed pistachio for fibre, colour and crunch without any added fat.
$1
12 minsPrep
0 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
144Calories
5.8gProtein
4.5gFat
22.4gCarbs
19.2gSugar
2.9gFiber
18mgSodium
5mgChol
1.7gSat Fat
284mgPotassium
69mgCalcium
0.5mgIron
0.2mcgVitamin B12
37mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Lassi (Mango)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Dice the mango into small even cubes and divide between 2 serving bowls (180ml each).
2
In a separate bowl, whisk the Greek yogurt with honey and ground cardamom until smooth and lightly thickened.
3
Halve the raspberries and fold half of them gently into the sweetened yogurt to streak it pink.
4
Spoon the cardamom-raspberry yogurt over the diced mango in each bowl.
5
Scatter the remaining raspberry halves and crushed pistachio over the top.
6
Chill for 10 minutes before serving so the flavours settle and the cream firms slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g diced mango
- 3.2 oz90g whisked greek yogurt
- 0.4 oz10g honey
- 0 oz0.5g ground cardamom
- 1.1 oz30g halved raspberry
- 0.3 oz8g crushed pistachio
