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Cardamom Pudding with Mango

Notes: This soft, cardamom-scented pudding refreshes and soothes chile-singed palates. Prepare through step 3 up to 1 day ahead; cover and chill.

GF desserts: Cardamom Pudding with Mango (0115)

James Carrier
 6 cardamom pods
 4 1/4 cups whole milk
 1/2 cup sugar
 1/3 cup cornstarch
 1/2 teaspoon ground cardamom
  About 2 pounds ripe mango
 2 tablespoons ginger-flavored liqueur (optional)
  Fresh mint leaves
Step 1

Crack cardamom pods by gently pressing with a rolling pin. Combine with 4 cups milk in a 3- to 4-quart pan; stir occasionally over medium-high heat until milk is boiling, 9 to 15 minutes.

Step 2

Meanwhile, in a small bowl, mix 1/4 cup sugar, the cornstarch, and the ground cardamom. Stir in remaining 1/4 cup milk. When milk in pan is boiling, remove from heat and gradually whisk in cornstarch mixture. Return to medium-low heat and stir just until mixture comes to a boil, 3 to 7 minutes. Pour through a fine strainer set over a bowl; discard residue. Ladle pudding into 6 to 8 small bowls or ramekins (3/4- to 1-cup capacity). Let cool about 10 minutes, then cover and chill until cold and set, at least 1 1/2 hours.

Step 3

Pit and peel mango. Cut flesh into about 1-inch chunks (you need 2 cups). In a food processor or blender, combine 2 cups mango, remaining 1/4 cup sugar, and ginger liqueur if using; whirl just until mango is coarsely puréed (mixture should be slightly chunky). Cover and chill.

Step 4

Just before serving, spoon all of the mango mixture evenly over puddings. Garnish with mint leaves.

Nutrition Facts

Amount Per Serving
Calories 176Calories from Fat 23
% Daily Value *
Total Fat 4.5g7%

Saturated Fat 2.7g14%
Cholesterol 18mg6%
Sodium 65mg3%
Total Carbohydrate 31g11%

Dietary Fiber 0.5g2%
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.