Mango Srikhand

• 1.5 cups plain greek yogurt
• 4 slices ripe mango from a can (OR)
• 3 whole peeled, Champagne or ataulfo mangoes preferred here, just the 'cheeks'
• 4 teaspoons confectioners sugar
• 8-10 strands of saffron, plus more for garnishing
• seeds from 3 cardamom pods (powdered)
• 5-6 pistachio,halves for garnishing
• 1/2 cup Heavy whipping cream
• Juice of 1 meyer lemon or a small regular lemon

1. 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.
2. 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 ramekins, garnish liberally with pistachio and a couple of saffron strands. Chill until set (the texture should be similar to pudding). Serve cold.

greek yogurt, mango, ataulfo, confectioners sugar, saffron, cardamom pods, pistachio, heavy whipping cream, lemon

Taken from food52.com/recipes/12815-mango-srikhand (may not work)