Place a thin cloth over a sieve. Add the yogurt, gather the cloth, and tie a knot. Put a plate on top and let it sit for approximately 4 hours to allow all the water to drain.
Soak the saffron strands in warm milk.
Remove the seeds from 4-5 green cardamoms from the pod and grind them into a powder using a mortar and pestle.
Peel the mango and cut it into large pieces. Crush them and strain the pulp through the sieve to remove the fiber. Reserve it for later.
After draining the yogurt well, whisk it thoroughly with a metal whisk until a creamy texture is achieved.
Add the powdered sugar, the saffron-infused milk, and the cardamom powder. Mix again.
Now, gradually add the mango pulp and mix. Be careful not to exceed the amount of mango to avoid compromising the creaminess of the mixture. So, this step should be done with care.
Present the mixture in small clay bowls or small glasses. Refrigerate and serve chilled as a dessert.
Prinkle finely chopped pistachios and almonds on top before serving (Optional).
