4 green mangoes
10 ml (2 tsp) oil
2 cardamom pods
2.5 cm (1 in) piece stick cinnamon
450 ml (3/4 pt) water
2.5 g (1/2 tsp) salt
60 g (4 tbsp) sugar
5 g (1 tsp) flour mixed to a paste with 30 ml (2 tbsp) milk
10 ml (2 tsp) oil
2 cardamom pods
2.5 cm (1 in) piece stick cinnamon
450 ml (3/4 pt) water
2.5 g (1/2 tsp) salt
60 g (4 tbsp) sugar
5 g (1 tsp) flour mixed to a paste with 30 ml (2 tbsp) milk
method
1. Wash the mangoes, and pat dry. Cut into 6 pieces, lengthwise.
2. Heat the oil in a saucepan over a medium high heat. Add the cardamom and cinnamon and let them sizzle for a few seconds. Add the mangoes and stir fry for 2 - 3 minutes.
3. Add the water and salt and, when the mixture starts to boil, add the sugar and stir in well. Cover, lower the heat and cook for 15 - 20 minutes until the mangoes are soft.
4. Add the flour and milk mixture, stirring constantly to make sure that no lumps can form.
5. Chill before serving.
2. Heat the oil in a saucepan over a medium high heat. Add the cardamom and cinnamon and let them sizzle for a few seconds. Add the mangoes and stir fry for 2 - 3 minutes.
3. Add the water and salt and, when the mixture starts to boil, add the sugar and stir in well. Cover, lower the heat and cook for 15 - 20 minutes until the mangoes are soft.
4. Add the flour and milk mixture, stirring constantly to make sure that no lumps can form.
5. Chill before serving.
serving amount
makes approx. 600 g (1 1/4 lb)
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