Indian Chilled Mango Cardamom Amrakhand Shrikhand

Line a sieve with clean muslin, add 700 g yogurt and place over a bowl. Cover and strain in the refrigerator at 4°C or below for 6–8 hours. **Never strain at room temperature.** The yield varies by yogurt.

Dice 280 g peeled ripe mango on a clean board and blend into a smooth purée. If using saffron, steep 0.1 g in 15 ml warm milk for five minutes.

Whisk thick chilled yogurt one minute until smooth, then mix in mango purée, 40 g powdered sugar and 1 g cardamom. Add saffron milk if used and blend evenly.

Divide among four clean cups and chill for at least one hour at 4°C or below. Sprinkle 25 g chopped pistachios over the four portions just before serving.