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Jul 3, 2008 8:38 am US/Pacific

Reporting
Tina Macuha

Mango and Yogurt Cream

Mango pulp – 1 can or 2 ripe mangoes

Lime Juice – 2 tbsp

Sugar – 2 tbsp

Heavy Cream – 2/3 cup

Yogurt (strained) – 2/3 cup

Saffron – A couple of strands (crushed in between your fingers)

Cardamom pods – 3 (take the seeds out and crush them finely)

Pistachios – 2 to 3 roughly chopped

Peel and cut the mango and blend with sugar and lime juice to smooth puree
Whip the heavy cream in a bowl until stiff and then fold in the yogurt and cardamom seeds and saffron.
Reserve a few tablespoons of the puree for garnish.
Mix the remaining puree in yogurt and cream sauce.
Spoon the mixture in an ice cream cup. Drizzle the sauce, and garnish with chopped pistachios in the center.
Serve cold.