Mangoes, Moghul Style


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.






From Charmaine Solomon's Encyclopedia of Asian Food, Periplus
Editions,1998, supplied courtesy of New Holland Publishers (Australia) Pty
Ltd.



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