Mango Shrikhand with Greek Yogurt

Instructions:

1. Place fresh mango chunks in a blender and process until completely smooth. Pass the puree through a fine-mesh strainer using the back of a spoon to remove fibers.
2. In a large bowl, whisk the Greek yogurt and powdered sugar until the mixture reaches stiff peaks and a glossy sheen. Fold in the cardamom powder.
3. Gently fold the strained mango pulp and the saffron-infused warm milk into the yogurt base using a folding motion to maintain aeration until the color is uniform.
4. Transfer the mixture to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld and the texture to firm up.
5. Garnish with sliced pistachios, sliced almonds, and a sprig of fresh mint before serving.