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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

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)

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