Sweet Mango Cardamom Cream

Its Mango Season in India and I was craving the fruit!! Anyone who has tasted any Indian mango can relate to this craving. Regardless of which part of India the mango may come from, each type has its own unique identity and sublime taste. Though the Alphonso is the most well know, mangos like the Kesar, Dussheri, Langra Banarasi, Chausa, Safeda - to name just a few are well loved for their colour, fragrance, and taste.Of course, none of these can be found here - though in England Kesar and Alphonso was easily available!!

I do like the mangos available in the market here, but I find them more suitable for chutneys, pickles, and salsa - they don't really work as dessert mangos. For this recipe I use canned Alphonso mangos.

Ingredients:
1 cup mango pieces
1/2 cup plain yogurt, fat free
1/4 cup milk, skimmed
2 cardamom pods

Method:

1. Remove the cardamom seeds from the pods. Discard the pods.
2. Place the seeds in a blender with the mango pieces, yogurt, and milk.
3. Blend until the mix is whipped well.
4. Pour into individual dishes or glasses.
5. Place in the freezer for 25-30 minutes just set.
6. Remove from the freezer and store in the refrigerator until ready to serve.

This is a creamy (without the fat), fragrant and refreshing dessert after a heavy Indian meal. Alternatively, it works well as a mid-afternoon snack when you get a sudden craving for something sweet. This chilled sweet goes to Thanda Mela hosted this month by Srivalli to celebrate 3 years of blogging @ Cooking for All Seasons!! Do stop by her blog to congratulate her and join in the celebrations by sharing you Thanda favourites with her!!

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