Place the yogurt in a muslin cloth on sieve. Place the sieve on a bowl, to catch the whey from the yogurt as it drains.

Leave this to drain overnight or at least 4-5 hours in the refrigerator.

Soak saffron in Lukewarm milk to release colour and flavor.

Mix the drained yogurt with the mango puree, cardamom powder, saffron and castor sugar.

Transfer to a serving bowl. Garnish with pistachios, almonds and saffron.

Chill for 2 hours and ready to serve.