Mango Sauce with Cardamom and Saffron

By • January 31, 2011 0 Comments

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Author Notes: This is a recipe for a puree I fed my daughter when she was about 7 months old. It calls for cooking cubes of peeled mango with crushed cardamom seeds and strands of saffron. The smell of cooked mango is the sweet scent of condensed milk. Cardamom and saffron just make it even more heavenly.

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.
nithyadas (hungrydesi)


Makes about 2 cups

  • 3 ripe mangos, peeled and cubed
  • 3 green cardamom pods
  • Pinch saffron
  1. Put the cubed mangos 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).
  2. Pop the seeds out of the cardamom pods and discard the pods. Using a mortar and pestle, crush the cardamom and saffron. Add to the cooked 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.
  3. Cook the mango-cardamom-saffron mixture for another 5 minutes or so. Allow to cool then puree with the water to a smooth consistency using a food processor or hand blender.

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