Mango, Pistachio & Cardamon Pudding

Mango, Pistachio & Cardamon Pudding

Serves: 12 portions


  • 3 Ripe Mangoes
  • 120g Shelled Pistachios
  • 20 Cardamon Pods
  • 600g Mascarpone
  • 200g Ricotta
  • 1200ml Millac Gold Double
  • 40ml Honey
  • Edible Flowers


Remove the cardamom seeds from the pod and place into the cream

Warm the cream in a thick bottom pan then remove from the heat and allow to infuse

Peel and dice the mangoes

Mix the mascarpone and ricotta together and fold in the cardamom infused cream

Stir in the diced mango and pistachios

Place into serving dishes and drizzle over a little honey and finish with some edible flowers

Mango, Pistachio & Cardamon Pudding

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