Preparation Time – 5 to 10 minutes
Cooking Time – 0 minute
Yogurt – 2 cup
Honey – 4 to 5 Tablespoons
Alphonso Mango pulp – 1 cup
Pomegranate pearls – 1 cup
Alphonso mango, chopped – 1 cup
Whisk yogurt and honey well. Keep into refrigerator for 2 hours.
Take serving glass. Pour sufficient yogurt. Put some pomegranate over yogurt. Pour mango pulp over pomegranate layer. Again pomegranate layer, put some chopped mangoes. Pour yogurt and topped with some pomegranate pearl and chopped mangoes.