Ingredients
7 total- 950 g of thick greek yoghurt
- 200 g of icing sugar, sieved
- 200 g of mango pulp, plus extra 4 tbspto garnish
- 20 g of chopped almonds
- 20 g of shelled pistachios, roughly chopped
- 1 large pinch of saffron, lightly crushed
- 4 cardamom pods, husks removed, seeds crushed
Method
3 stepsStep 1
In a bowl, whisk together the yoghurt, icing sugar and 200g mango pulp until well combined.
Step 2
Dollop over the 4tbsp mango pulp in small blobs, then use a knife or skewer to swirl it in a pretty pattern.
Step 3
Sprinkle over the chopped nuts, saffron and crushed cardamom seeds and serve. Store leftovers in a chilled airtight container for 3-4 days.