This is a pantry dinner made from the shelf yogurt, which has enough body and tang to set into a silky custard without cream. The mango and cardamom are a classic pairing, and the whole thing comes together in the time it takes to chill.

Serves 2. 240 minutes, 8 at the stove.

Cook mode

1. Split 2 cardamom pods and steep them in 2 tablespoons of water over low heat for 3 minutes to release their oil, then discard the pods.3 min
2. Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water and let it bloom for 1 minute, then stir it into the warm cardamom water until dissolved and cool for 2 minutes.
3. Whisk one 5.3-ounce container of mango yogurt with the gelatin mixture and a pinch of salt until smooth, then divide between two serving glasses or small bowls.
4. Refrigerate both glasses for at least 3 hours or overnight until set and custard-like.
5. Peel and dice one small mango just before serving, then divide it between the two pots and top each with the fruit.

Note Skip the cardamom and use 1 teaspoon honey instead for a simpler version. Leftovers keep for one day covered. Serve with a small spoon and a glass of cold water or sparkling cider.