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Ingredients

  • 500g natural yoghurt
  • a pinch saffron
  • 140g caster sugar
  • 1 tsp green or cardamom or pods, seeds ground
  • 1 ripe mango, peeled and diced
  • 2 tbsp pistachio kernels, toasted and chopped

Method

  • STEP 1

    Put the yoghurt in a piece of muslin and sit in a sieve over a bowl. Leave for 6 hours or overnight to drain and thicken. Put the saffron in a bowl with a drop of boiling water and leave for 5 minutes. Add the strained yoghurt, sugar and cardamom and fold together.

  • STEP 2

    Put most of the mango in bottom of 4 jars or glasses, spoon the yoghurt mix on top and finish with more mango and the pistachios.

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