Mango Sauce with Cardamom and SaffronUser Submitted Recipe
3 green cardamom pods
Pinch of saffron
Peel the mangos and chop into large chunks. Discard the seed. Put in a saucepan with about 1/4 cup of water and cook on medium heat until the mangoes becomes soft and glassy looking (like canned peaches). Pop the seeds out of the cardamom pod and discard the pods. Using a mortar and pestle, crush the cardamom and saffron then add to the mangoes. If you don’t have a mortar and pestle, just put the cardamom and saffron in a sandwich bag and crush with the back of a spoon. Cook for another 5 minutes or so. Allow to cool then puree in your Cuisinart.
Servingsno serving information available
no nutrition information available
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