½cupMangoPuree (made from fresh mangoes or canned mango puree)
½cupMilkEvaporated (I used 2%)
½cupGreek Yogurt(I used 2%)**
PistachiosAs needed , thinly sliced
Preheat oven to 350°F. Keep 4 6~8oz. ramekins ready. Also keep a baking pan filled with about 1″ water ready.
In a mixing bowl, combine mango puree, condensed milk, evaporated milk and Greek yogurt. Whisk until well combined.
Taste and add more mango puree or condensed milk as needed.
Divide the mixture evenly among the ramekins. Sprinkle few saffron strands on each. Place them in the baking pan with water and carefully place it in the oven.
Bake for 30~35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Then transfer to the refrigerator and chill for at least 4 hours or overnight. Serve cold garnished with pistachios.
** If using regular yogurt, strain it with cheese cloth for a few hours in the fridge to remove excess liquid.