| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 180 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFSoak 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.
