Mangoes (Moghul-Style)

(Photo by Amit Gupta/Flickr)
(Photo by Amit Gupta/Flickr)

Serves 4-6.


2-3 firm ripe mangoes
125 g/4 oz/1/2 cup white sugar
125 g/4 oz/1/2 cup water
3 green cardamom pods, bruised
or few drops cardamom extract
1 tablespoon pistachio kernels


Cut a small slice from stem ends of mangoes and discard. With a sharp knife peel away the skin, then cut either side off the flat sides of the seed to give two thick slices. Two narrower slices are obtained by cutting the flesh away from the edge of the seed as well. Dice the mango.

Make a heavy syrup by boiling the sugar and water with the bruised cardamom pods for 10 minutes. Add diced mango and simmer gently for a further 10 minutes. Turn off heat and leave the mango in the syrup to cool. If using cardamom essence add a drop at a time, taking care not to overwhelm the flavour of mango with the cardamom. There should be just a suggestion. Meanwhile, blanch pistachio kernels in boiling water for 30 seconds, run cold water over them and slip off the skins. Drop the bright green nuts into the syrup. Serve chilled with either Rabri or pouring cream.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)