Ingredients
Serves 4110g sugar
125ml water
1 tsp lemon juice
½ tsp rosewater
16 achacha
300g Honey Gold mango flesh
300g Greek natural yoghurt
100g shelled pistachio, chopped
Method
Combine sugar and water in a saucepan and stir over medium heat until sugar dissolves, bring to the boil and simmer for five minutes. Cool to room temperature, stir in lemon juice and rosewater. ‘Pinch and pop’ the achacha and scoop out the flesh. Remove flesh from seed, combine with mango and toss. Divide mixture among four glasses, drizzle with syrup, top with yoghurt and sprinkle with pistachios.