Alphonso Mango Shrikhand

This one of my favourite things to make in the summer when the King of the Mangoes, The Alphonso is at its finest. 

The Greek yoghurt lets the mango take centre stage and gives the dessert amazing creaminess, while the saffron gives it a lovely fragrance. AND with no added sugar, it’s somewhat healthy as far as desserts go.

ingredients

serves 4-6

• A pinch of saffron threads soaked in 2 tbsp warm milk

• 500g thick Greek yoghurt

• 4 ripe mangoes

• 4 cardamom pods, ground

• 2 tbsp pistachios, chopped, to serve

• 3 tbsp icing sugar, optional

instructions

Place the Greek yoghurt and soaked saffron in a bowl and whip until smooth.

Prepare your mangoes by removing the flesh and whizzing in a blender or food processor until you have a fine puree.Whisk the mango and ground cardamom into the yoghurt. Mix until completely smooth.

Transfer to small bowls or glasses and chill for 2 hours, or keep in the bowl until you’re ready to serve. Sprinkle with chopped pistachios and a few saffron threads just before eating. Will last 5 days in the fridge.