This recipe appears in:Beyond Curry: Indian Mango Cooler (Panha)
Note: To select mangoes for this recipe, go for the ones that are more green than yellow—they should be just entering their ripening phase and not yet totally soft to the touch.
About the author: Denise Dsilva Sankhe is a writer and creative director by profession, but that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.
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- 2 large mangoes (about 1 pound total)
- 4 cups boiling water
- 1 cup sugar
- 1 teaspoon saffron threads
- 1 teaspoon green cardamom powder
Combine mangoes and water in a medium pot. Simmer until a spoon pressed into the mango's surface makes a dent, about 30 minutes. Remove from pot. Cool. Remove skin and seed and mash the flesh in a heavy based saucepan.
Heat pulp over medium heat while stirring, about 5 minutes. Add sugar, saffron and cardamom and stir until sugar has dissolved, another five minutes. Taste mixture and add more sugar if necessary. Remove from heat and cool in. Transfer to a sealed container and refrigerate until ready to use.
To serve, put 2 tablespoons of mixture to a glass and top with ice cold water (you can also add a pinch of toasted ground cumin, salt, or finely shredded mint leaves as a final garnish). Stir well.