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Mango Sauce with Cardamom and Saffron

Submitted by Mango Sauce with Cardamom and Saffron
Submitted by Mango Sauce with Cardamom and Saffron
Cooked mango has a heavenly scent. As in, should be bottled and sold heavenly scent. Even with nothing else added, it smells creamy, sweet and rich. And that’s how it tastes too. Mango sauce is great for a baby, and you can enjoy it too. Mix some of this puree into a glass of whipped heavy yogurt (like Greek yogurt) diluted with enough water to make it a drinkable consistency for a Mango Lassi for you. And serve to baby as is or mixed with a little yogurt or oatmeal.


3 mangos 3 green cardamom pods Pinch of saffron

Nutritional information

No nutrition information available


Peel the mangos and chop into large chunks. Discard the seed. Put in a saucepan with about ¼ 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.