Summary

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

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Instructions

1. 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.
2. Peel the ripe mango, cut the pulp from the stone, finely dice and fold into the yoghurt.
3. Chop the pistachios and sprinkle with the remaining saffron threads over the yogurt. Serve ice cold.