1. To strain the yoghurt, set a large sieve over a bowl, then line the sieve with a piece of clean muslin or cheesecloth. Scoop the yoghurt into the lining, draw in the excess material and twist to enclose the yoghurt. Place a small plate on top and weigh it down with a couple of cans or a heavy mortar and pestle. Set aside in a cool place to allow the whey to drain from the yoghurt – this will take about an hour. Discard the drained liquid and transfer the thickened yoghurt into a large bowl. Add the cardamom, lime juice and zest, then mix in with a wooden spoon. Set aside.

2. In a separate bowl, combine the cream, icing sugar and honey, and whisk until soft waves form. Using a rubber spatula, fold the cream mixture into the thickened yoghurt until almost combined, then fold in 100g of the mango puree. Don't worry if it looks a bit streaky, that's part of the charm.

3. If making one large pudding, transfer the mixture into a large shallow serving bowl; otherwise, spoon into individual bowls or glasses. Cover with cling film and chill in the fridge for at least 4 hours (or up to 2 days ahead).

4. When ready to serve, spoon some of the remaining mango puree on top of the pudding, then use a small knife to gently swirl it through. Scatter over the slivered dates, then the chopped nuts. Finally, sprinkle with a little sea salt just before serving.

Tip: It's also delicious for breakfast – just halve the icing sugar or omit it altogether.