Yields Makes 6 servings
AuthorLaxmi Hiremath,
Notes: The fruit can be cut and the nut topping prepared up to 6 hours ahead and wrapped separately. Keep these foods cool, but chilling isn't necessary.

How to Make It

Step 1
1

Crush cardamom seed in a mortar and pestle (or smash with flat bottom of a heavy glass).

Step 2
2

Add pistachios and coarsely crush (or mince).

Step 3
3

Cut or pull peel from mangoes and discard. Cut mangoes lengthwise, along each side of pit, to remove fleshy cheeks.

Step 4
4

Slice fruit. Also slice remaining fruit from pit and discard pit. Arrange fruit on a platter.

Step 5
5

Drizzle mangoes with honey, then sprinkle with cardamom mixture and nutmeg.

Ingredients

 3 cardamom pods, hulled
 2 tablespoons roasted, salted pistachios
 3 firm-ripe mangoes (about 2 1/2 lb. total)
 1 tablespoon honey
 1/8 teaspoon fresh-grated or ground nutmeg

Directions

Step 1
1

Crush cardamom seed in a mortar and pestle (or smash with flat bottom of a heavy glass).

Step 2
2

Add pistachios and coarsely crush (or mince).

Step 3
3

Cut or pull peel from mangoes and discard. Cut mangoes lengthwise, along each side of pit, to remove fleshy cheeks.

Step 4
4

Slice fruit. Also slice remaining fruit from pit and discard pit. Arrange fruit on a platter.

Step 5
5

Drizzle mangoes with honey, then sprinkle with cardamom mixture and nutmeg.

Mangoes with Pistachios