Mangoes in cardamom-scented coconut cream

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This dessert, Aam Ka Rasayana, is a delight for mango-lovers. It is easy to make and keeps well for a few days, so it is perfect as a make-ahead dessert for a dinner party. Unrefined palm sugar is traditionally used, but you could use soft dark brown sugar instead.

Ingredients

  • 2 large or 4 small mangoes
  • 75 g/3 oz/1 cup desiccated (dry unsweetened shredded) coconut
  • 425 ml/15fl oz/ cups full-fat (whole) milk
  • 5 green cardamom pods, bruised
  • 115 g/4 oz palm sugar (jaggery), grated, or soft dark brown sugar
  • 1.25 ml/¼ tsp freshly grated nutmeg
  • strawberries or other seasonal fruit
  • sprigs of fresh mint, to decorate

Method

  1. Peel the mango and slice off the two large pieces on either side of the stone, then the two thinner sides. Remove the skin, then cut all the slices into bitesize pieces and set aside. Scrape off all the flesh next to the stone and reserve.

  2. Put the coconut into a pan and add 300 ml/ 10fl oz/1 cup of the milk, the cardamom and sugar. Bring to the boil, reduce the heat to low and simmer for 5 minutes.

  3. Remove from the heat and cool slightly, then purée until smooth in a blender, along with the reserved mango scrapings.

  4. Strain the coconut purée, pushing as much of the milk through a sieve (strainer) as possible.

  5. Return the solid coconut to the blender and add the remaining milk. Blend until smooth and push it through a sieve as before. Discard the solid coconut left in the sieve.

  6. Combine both the milk mixtures and add the grated nutmeg.

  7. Put the chopped mango into a bowl and add the sweetened, spiced coconut milk. Mix well and chill for several hours.

  8. Serve in stemmed glasses layered with sliced strawberries.

Per portion Energy 349kcal/1467kJ; Protein 5.3g; Carbohydrate 49.2g, of which sugars 48.8g; Fat 16g, of which saturates 12.7g; Cholesterol 15mg; Calcium 153mg; Fibre 5.2g; Sodium 67mg.