Steps
- Peel, pit, and chop 2 medium mangoes. Blend until smooth.
- Remove the seeds from 4 green cardamom pods and crush them in a mortar. Add the seeds to the mango puree.
- Add 1 cup of plain Greek yogurt, ½ cup of raw sugar, and 8 saffron strands. Blend until smooth and evenly combined.
- Spoon into dessert bowls, cover, and refrigerate for 30-60 minutes, until chilled.