Moghul Fresh Mango in Cardamom-infused Saffron Syrup
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.





