Mangoes in cardamom-scented coconut cream

Name: Mangoes in cardamom-scented coconut cream
Cuisine: India
Ingredients: sprigs of fresh mint, to decorate; strawberries or other seasonal fruit; strawberries or other seasonal fruit; 115 g/4 oz palm sugar (jaggery), grated, or soft dark brown sugar; 115 g/4 oz palm sugar (jaggery), grated, or soft dark brown sugar; 1.25 ml/¼ tsp freshly grated nutmeg; 115 g/4 oz palm sugar (jaggery), grated, or soft dark brown sugar; 75 g/3 oz/1 cup desiccated (dry unsweetened shredded) coconut; 2 large or 4 small mangoes; 5 green cardamom pods, bruised; 425 ml/15fl oz/1½ cups full-fat (whole) milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

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/

Asia
India
Dessert
Vegetarian
Gluten-free

Method

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.