Dessert

Saffron Cardamom Baked Yogurt with Mango Saffron Compote Recipe

Byreem everly January 24, 2026January 24, 2026

Introduction

This Saffron Cardamom Baked Yogurt is a luscious and aromatic dessert that combines creamy yogurt with the warm flavors of saffron and cardamom. Topped with a sweet mango saffron compote, it offers a delightful balance of richness and fruitiness perfect for any occasion.

Four clear glass cups hold a creamy white dessert that fills about three-quarters of each cup. On top, a bright orange sauce is spread partially over the surface, with small green pistachio pieces and tiny pink rose petals scattered across. The cups are placed close together on a round metal tray with intricate patterns, and three silver spoons rest on the tray between the cups. The tray sits on a white marbled surface with a beige cloth with white lace detail draped beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 ml Yogurt
150 ml Condensed milk
1–2 tbsp Honey
1 tsp Saffron strands
1 tsp Cardamom powder
½ Mango, diced
¼ tsp Saffron strands (for compote)
½ cup Water (for compote)
Honey to taste (for compote)

Instructions

Step 1: Preheat your oven to 160°C. Prepare a deep baking tray and have four ramekins ready.
Step 2: In a bowl, combine the yogurt, condensed milk, and honey. Stir until the mixture is smooth. Taste and adjust the sweetness as needed.
Step 3: Whisk in the saffron strands and cardamom powder until evenly incorporated.
Step 4: Divide the yogurt mixture equally among the ramekins. Place the ramekins in the baking tray and carefully pour hot water into the tray until it reaches about one-quarter the height of the ramekins. Loosely cover the tray with aluminum foil.
Step 5: Bake in the preheated oven for 15 minutes, or until the tops of the yogurt appear slightly set. Turn off the oven and leave the ramekins inside with the oven door ajar for 10 minutes.
Step 6: Refrigerate the baked yogurt until completely chilled.
Step 7: To make the mango saffron compote, combine the diced mango, saffron strands, and water in a small saucepan. Cook over low heat until the mango is very soft and cooked through.
Step 8: Allow the compote to cool, then puree it until smooth. Stir in honey to taste.
Step 9: Serve the chilled baked yogurt topped with the mango saffron compote, along with pistachio slivers and rose petals if desired.

Tips & Variations

For a creamier texture, use Greek yogurt with higher fat content.
You can substitute mango with peach or apricot for a different fruit compote.
If saffron is unavailable, a pinch of turmeric can add color but will alter the flavor.
To intensify the cardamom flavor, lightly toast the cardamom pods and grind fresh.

Storage

Store the baked yogurt covered in the refrigerator for up to 3 days. Keep the mango compote in a separate airtight container and add just before serving. The dessert is best enjoyed chilled and should be refrigerated until ready to eat. Reheat is not recommended as it can affect the texture.

How to Serve

Four clear glass cups filled with a creamy white dessert sit on a round golden tray with intricate patterns. Each dessert has a smooth white base topped with a swirl of bright yellow sauce, garnished with small green pistachio slices and scattered pink rose petals. Two silver spoons rest on the tray beside the cups. The tray is placed on a soft beige cloth with lace, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt works fine, but the dessert might be less creamy and a bit more watery. Straining regular yogurt to remove excess whey can improve texture.

Can I prepare this dessert ahead of time?

Absolutely. The baked yogurt and mango compote can be made a day in advance and stored separately in the fridge. Assemble just before serving for the best taste and texture.