Ingredients
2 cups plain Greek yoghurt/hung curd
2 large Kent Mangoes
1/2 cup chopped mango bits (optional)
1/2 cup canned unsweetened mango pulp
Sugar/honey to taste
A few strands of saffron
A couple of cardamom pods.
A tbsp each of sliced almonds and pistachios
Method:
Peel, slice and purée the fresh mangoes with the Greek yoghurt and the canned mango pulp.
Add sugar as needed. If the mangoes are very sweet you might want to add a squeeze of lemon juice to brighten the flavors.
Pour into chilled container of the ice-cream maker and churn for 15-20 minutes.
After 10 minutes, stop ice-cream maker, scrape sides and restart.
Towards the last 5 minutes, slowly add the mango bits, with the ice-cream maker still running.
Remove into air tight container and chill for 2 hours.
Take the frozen yoghurt out of the freezer, about 15-20 minutes before serving. Scoop out into serving bowls. Drizzle warm saffron sauce and sliced almonds and pistachios…serve immediately!
For the warm saffron sauce…
Heat a tbsp of water with a hefty pinch of saffron, 1/4 tsp ground cardamom and a tsp of sugar. Use as needed!
PS: if mangoes are not in season…you can skip using fresh mango pulp. Just increase quantity of mango pulp slightly, according to your personal taste.