Cardamom Pudding with Mango

 

 

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

Preparation

• 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.