Moghul Mango

moghul mango:

Yasmin from Northern Territory, Australia, writes:

Hello Kurma! Do you have any exotic desserts with mango? We’re swimming in them right now.

My reply:

Hello Yasmin! Yes, here’s a recipe, as yet unpublished, that I tested out at a cookery class in Townsville last year. Exotic, it is!

Moghul-style 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
cup sugar
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.
Posted by Kurma on 11/3/08; 3:44:07 AM

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