ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cardamom Pudding with Mango

James Carrier
Yield Makes 6 to 8 servings
Notes: This soft, cardamom-scented pudding refreshes and soothes chile-singed palates. Prepare through step 3 up to 1 day ahead; cover and chill.

Ingredients

  • 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

Nutrition Information

  • calories 176
  • caloriesfromfat 23 %
  • protein 4.5 g
  • fat 4.5 g
  • satfat 2.7 g
  • carbohydrate 31 g
  • fiber 0.5 g
  • sodium 65 mg
  • cholesterol 18 mg

How to Make It

  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.

  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.

  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.

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