Mango and Passion Fruit Shrikand with Caramelized Pistachio

Ingredients

  • 500gms Greek yogurt or strained yogurt
  • 4-6 tablespoons icing sugar
  • 100mls double cream
  • 1 large ripe mango
  • 1-2 passion fruit
  • 25gms pistachios
  • 2 tablespoons caster sugar
  • 1/2 tsp cardamom powder
  • Few strands saffron
  • 1 tsp milk
  • Rose petals to garnish

Preparation

  1. To make the caramelized pistachios - melt the sugar in a heavy pan on a medium heat. Stir in pistachios & spread out on a baking sheet to cool

  2. Peel the mango, chop & pat with a little kitchen paper if needed

  3. Heat the saffron with 1 tsp of milk

  4. Whisk up the double cream

  5. Fold the icing sugar into the greek yogurt in a bowl

  6. Fold in the double cream & half of the chopped mango

  7. Scoop out the passion fruit seeds & add half to the mix, save some for topping

  8. Spoon the mix into your serving bowl

  9. Roughly chop the cooled caramelised pistachios

  10. Decorate the top of the shrikand with the rest of the chopped mango, passion fruit, chopped pistachios & dried rose petals

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