Ingredients
- natural yoghurt 500g
- saffron a pinch
- caster sugar 140g
- green or cardamom or pods 1 tsp, seeds ground
- mango 1 ripe, peeled and diced
- pistachio kernels 2 tbsp, toasted and chopped
Method
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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.
Nutritional Information
- Kcals 333
- Carbs 56.2g
- Protein 9.2g
- Fat 8.2g
- Salt 0.4g
- Fibre 2g
