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
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
Peel the mango, chop & pat with a little kitchen paper if needed
Heat the saffron with 1 tsp of milk
Whisk up the double cream
Fold the icing sugar into the greek yogurt in a bowl
Fold in the double cream & half of the chopped mango
Scoop out the passion fruit seeds & add half to the mix, save some for topping
Spoon the mix into your serving bowl
Roughly chop the cooled caramelised pistachios
Decorate the top of the shrikand with the rest of the chopped mango, passion fruit, chopped pistachios & dried rose petals