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3 cups plain or Greek style yoghurt (you can use low fat, if you wish)
4 - 5 tbsp honey
1 tbsp rosewater
3 pods cardamom, seeds only
1 generous pinch saffron
1 ripe mango, peeled and chopped into chunks
2 - 3 tbsp sugar
Handful unsalted pistachios


Blend the mango chunks with the sugar into a smooth puree. Alternatively, you could cube the mangoes, and use those instead.

Hand the three cups of yoghurt in a cheesecloth, so all the water drips out of it, and you are left with roughly two cups of very thick, creamy yoghurt. This will take around 2 - 4 hours. This step will really enhance the taste and texture of the finished dish, but if you don't have time and/or you're using thick Greek yoghurt, you can skip this step.

Crush the cardamom seeds into a fine powder using a mortar and pestle.

Dissolve the saffron strands into the rosewater. Obviously the strands won't dissolve completely, but this step is just to extract the colour of the saffron.

Put the hung yoghurt into a bowl, and whisk in the honey, cardamom and the saffron/ rosewater. Taste, and add a little more honey if you would like it sweeter. Put the yoghurt in the fridge until ready to serve.

Toast the pistachios, by tossing them in a hot, heavy pan for roughly 1 minute. Chop them up coarsely.

To serve, pour a little mango puree or place the cubes into bowls or glasses. Gently spoon in the yoghurt, and sprinkle the toasted chopped nuts on top.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise