When mangoes are in season and plentiful, treat yourself to this delightful, simple to prepare recipe that hails from Northern India.

Serves 4.

• 2 or 3 large, firm but ultra-ripe sweet mangoes, peeled and sliced
• ½ cup sugar
• ½ cup water
• 4 green cardamom pods
• Generous pinch saffron threads
• 2 tablespoons unsalted pistachios
• Cream to serve (optional)

Infuse the saffron in 2 tablespoons boiling water for 10 minutes.

Blanche the pistachio kernels in a little boiling water, drop into cold water, then drain them, slip off their skins and slice them.

Combine the sugar and water in a saucepan and set over a medium heat. Slightly break the cardamom pods with a mortar and pestle and add to the pan. Add the saffron infusion. Bring to the boil, then simmer for 10 minutes. Put aside to cool a little.

Place the mango slices in a flat serving dish and pour over the warm syrup. Sprinkle with the sliced pistachios. Serve as is, or with pouring cream.