Saffron & Mango Skyr Shrikhand

📝 Ingredients

• 400 g plain 0% skyr
• 200 g plain whole milk yoghurt (3.5%)
• 1 sachet saffron threads (0.1 g)
• 1 tbsp semi-skimmed milk
• 30 g honey (1 ½ tbsp)
• ¼ tsp ground cardamom
• 1 ripe mango (about 250 g flesh)
• 20 g unsalted shelled pistachios

🍴 Utensils

• Colander
• Clean, thin tea towel
• Mixing bowl
• Whisk
• Paring knife
• 2 lidded jars of 400 ml

📖 Steps

1. The evening before, set a sieve over a mixing bowl and line it with a clean, thin tea towel, lightly dampened then wrung out well. Mix the skyr and yoghurt, pour them into the tea towel and fold the edges over the top.
2. Cover with a plate and place in the fridge for 8 to 12 hours. The whey drains into the bowl and the mixture becomes very thick, almost like cream cheese. Don't leave it at room temperature: it would become too sour.
3. That same evening, warm the milk in the microwave for 10 seconds, crumble the saffron threads into it between your fingers and leave to infuse, covered, in the fridge overnight (15 minutes minimum). The milk will turn a deep orange colour.
4. In the morning, discard the whey (about 100 ml), wipe the bowl and scrape the strained mixture into it with a spoon. It should be thick and hold on the spoon: if it's still runny, leave it to drain for 1 more hour.
5. Add the saffron milk with its threads, the honey and the cardamom. Whisk vigorously for 1 to 2 minutes, until you have a smooth, glossy cream of an even pale yellow, with no orange streaks.
6. Cut the mango into two cheeks, one on each side of the flat stone. Score the flesh of each cheek in a criss-cross pattern without cutting through the skin, push the skin inside out so the cubes stand up and cut them off with a knife. Also scrape off the flesh around the stone.
7. Roughly chop the pistachios with a knife. Divide the shrikhand between the 2 jars and top with the diced mango. Sprinkle with the pistachios and enjoy straight away, or keep the jars sealed in the fridge for up to 24 hours, adding the pistachios only at the last minute.