1.5 cups plain greek yogurt
6 fresh mango slices (3 whole peeled, Champagne or ataulfo mangoes preferred here, just the ‘cheeks’)
4 teaspoons confectioners sugar
8-10 strands of saffron plus few more for garnish
seeds from 4 cardamom pods (powdered)
1/2 cup heavy whipping cream
Juice of one Meyer Lemon
Pistachio halves for garnish
In a small food processor, blend the mangoes, cardamom powder, saffron, confectioners sugar & whipped cream until the mixture has the thick texture of pancake batter.
Keeping the processor on, add the Greek yogurt (and extra sugar, if desired). Once the yogurt has been incorporated, Add the Lemon juice. Allow the processor to run for 30 seconds more until the citrus completely mixes. Transfer the yogurt into a serving bowl (or individual cups), Chill until set (the texture should be similar to pudding). Garnish with Saffron & Pistachio halves. Serve chilled.