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
Print Recipe
Pin Recipe 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.
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