Crack the cardamom pods using a mortar and pestle or a heavy knife and transfer to a small saucepan with the honey, saffron (if using), salt and 2 cups of water. Bring to a simmer and simmer for 5 minutes. Allow to cool to room temperature, then transfer to a small tray and freeze until solid. When you're ready to make up the dish, scrape with a fork to form a granita.

Whip the cream to soft peaks and fold through the thick yoghurt. In an attractive glass, add multiple layers of the cream mixture, mango pieces and granita. Garnish with mint sprigs (if using) and serve immediately.

Also try: my chicken in spinach and green pea curry