Arabic Mango Dessert

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

1 can mango (s), cut into wedges (425 g PE) or pulp from 2 ripe mangoes
600 g yourt (whole milk)
2 tablespoon lemon juice
1 tablespoon honey, more liquid
1 vanilla pod (pulp) or vanilla essence
2 pinches saffron threads
1 mango (s), ripe
20 g pistachios

Instructions

Drain the mango slices (or peel the fresh mangoes and cut them from the stone). Puree with yogurt, lemon juice, honey, vanilla pulp and half of the saffron threads. Refrigerate.
Peel the ripe mango, cut the pulp from the stone, finely dice and fold into the yoghurt.
Chop the pistachios and sprinkle with the remaining saffron threads over the yogurt. Serve ice cold.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.