Mango lassi ice cream

Bursting with the sweetness of ripe mangoes and the creaminess of yogurt, this diabetes-friendly mango lassi ice cream will satisfy your dessert cravings while keeping your blood sugar in check. Enjoy the rich, traditional Indian flavours without compromising on your health goals.

Ingredients

• Ripe mango, peeled and diced, (200g)
• Unsweetened Greek yogurt (unsweetened), (150g)
• Stevia or erythritol (or any preferred sugar substitute), 2-3 tbsp (adjust to taste)
• Cardamom powder, ¼ tsp
• A pinch of saffron strands (optional)
• Chopped almonds or pistachios (for garnish), 1 tbsp

Method

1. In a blender, combine the diced mango, Greek yoghurt, cardamom powder and saffron strands (if using). Blend until you achieve a smooth and creamy consistency.
2. Taste the mixture and add the stevia or erythritol in small increments until you reach your desired level of sweetness. Blend again to get an even distribution of sweetness.
3. Pour the mango lassi mixture into popsicle moulds or an airtight container.
4. Sprinkle chopped almonds or pistachios on top for added texture and nutty flavour.
5. Place the moulds or container in the freezer and let the ice cream set for 4-6 hours, or until it's firm.
6. Once the ice cream is completely frozen, remove it from the moulds or container. If using a container, scoop the ice cream into serving bowls.
7. Garnish with a few more chopped nuts if desired, and serve.

Nutritional information

Per serving:

‍Calories - 90kcal

Carbs - 14g

Proteins - 4g

Fibre - 1g