Mango & Passion Fruit Shrikand with Caramelized Pistachio
Ingredients
- 500gms Greek yogurt/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
Melt the sugar in a heavy pan over medium heat.
Stir in pistachios & spread out on a baking sheet to cool.
Peel the mango, chop it, and pat with a little kitchen paper if needed.
Heat the saffron with 1 tsp of milk.
Whip up the double cream until it's smooth and airy.
Fold the icing sugar into the Greek yogurt in a bowl.
Fold in the whipped double cream and half of the chopped mango.
Scoop out the passion fruit seeds and add half to the yogurt mixture, saving some for topping.
Spoon the yogurt mixture into serving bowls.
Roughly chop the cooled caramelized pistachios.
Decorate the top of the shrikand with the remaining chopped mango, passion fruit, chopped pistachios, and dried rose petals.