Add the mango pulp, yogurt, milk, sugar, and ground green cardamom to a blender. Blend until smooth, about 3 minutes.
Pour into a glass. Garnish with a few strands of saffron. Serve chilled.
Video
Notes
Use chilled ingredients, including putting the mango puree in the fridge to chill. This way, you don't need to add ice cubes which will dilute the flavor. If you forget, add 5 medium-sized ice cubes.
If the mango puree is canned, it most likely already has added sugar so I would omit the 2 teaspoons of sugar if it does.
Use 1 cup of diced ripe mangoes or frozen mangoes instead of canned mango pulp.
Canned alphonso mango pulp is better than using fresh mangoes for an authentic restaurant flavor.