1Large ripe mango - you can use 250g canned mango pulp during off season
⅛teaspoonsaffron threads - use good quality saffron
Step by step instructions
Soak the saffron threads in a tablespoon warm water or warm milk for 30 minutes and leave it in room temperature.
Peel the mango and put the mango pieces, curd, sugar, crushed ice in a mixture grinder and blend for about 2 minutes until it becomes smooth and creamy. Add little water if it is too thick.
Mix soaked saffron and serve chilled in glasses.
Different varieties of mangoes creates different flavors, so do not hesitate trying a new variety every time, and explore a new and better taste every-time.Some mangoes have a lot of threads in them, such types should be strained before serving.Alphonso, Banarasi Langda, Safeda, Dusseri and Kesar varieties are my personal favorites.You can use homemade curd as well as store bought curd. It should be refrigerated and fresh. A sour curd may spoil the taste.