المكونات
- Saffron threads A pinch
- Milk or water 1 tbsp, warm
- Mango 1, ripe
- Spinneysfood Greek-Style Natural Yoghurt 300g
- Spinneysfood Organic Natural Honey 1–2 tbsp
- Cardamom ¼ tsp, ground
- Nutmeg ¼ tsp, grated
- Açaí powder or 1 frozen açaí sachet 1 tbsp
- Spinneysfood Organic Natural Honey or Spinneysfood Pure Maple Syrup 1 tsp
- Pistachio slivers 2 tbsp
- Cashews 1 tbsp, chopped
- Freeze-dried raspberries 2 tbsp
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Mango shrikhand açaí yoghurt bark
Indian 15 Mins Prep · 180 Mins Cook
- Soak the saffron in the warm milk or water.
- Peel the mango and chop the flesh into small pieces. Place in a food processor and blend until smooth. Transfer to a bowl. Using a whisk, stir 180g yoghurt, 2 tbsp honey, cardamom, nutmeg and saffron threads with their soaking liquid into the mango purée. Whisk until smooth and creamy. Set aside.
- In a small bowl, combine 120g yoghurt, açaí powder or purée and 1 tsp honey/maple syrup. Stir until evenly coloured.
- Line a small baking tray or flat dish with baking paper.
- Using a spatula, spread the mango shrikhand mixture evenly over the base. Dollop spoonfuls of the açaí yoghurt mixture over the mango layer. Using a skewer or knife, swirl to create a marbled effect.
- Sprinkle the pistachios, cashews and dried raspberries on top, pressing lightly so they stick.
- Freeze for 2–3 hours, or until completely firm.
- Break or slice the bark into pieces to serve. Store leftovers in an airtight container in the freezer.