MMMMMMMMMMMMMMMMMMMMMM!!!!! This was so delicious, loved it so much. Had this with spicy cauliflower and rice. It was a battle betweeen the spicy cauliflower, the simple white rice and the sweet mango yogurt! Needless to say, the mango yogurt emerged the victorious winner! I was so lucky to have a mango around this afternoon and the minute my eyes fell upon it, I knew I HAD TO make this! I used maple syrup as a sweetener(half a tsp). Did not have pistachios at home to garnish, but all the same, I LOVED IT ABSOLUTELY! THANKS from the bottom of my heart for sharing such a simple but wonderful recipe.
This was an o.k. recipe. We used maple syrup to sweeten. It would be great for brunch, but we had it for dessert. The cardamom is very strong and a little bit overpowering. Perhaps pureeing the mango would give it a more uniform taste and texture. I think this is something that has to be your particular taste to really enjoy.
I used nonfat Greek yogurt, and about a quarter-cup less (I like the mix thick). It was fabulous!
Although I have had cardamom in restaurant prepared dishes, this was my first venture in the kitchen. I loved the results as it turned basic ingredients (fruit and non-fat yogurt) into a subtly sophisticated dessert. I skiped the maple flavoring, opting for a package of Equal. Like Christina, my dessert followed a spicy entree and served as a cooling completer to my chipotle stew.