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Moghul Fresh Mango in Cardamom-infused Saffron Syrup

By Kurma Dasa on 12 May 2008

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.