Mango Pistachio & Cardamon Pudding
- 3 ripe mangoes
- 120g shelled pistachios
- 20 cardamon pods
- 600g Mascarpone
- 200g ricotta
- 1200ml Lakeland Real Dairy Whipping Cream
- 40ml honey
- Edible flowers
Remove the cardamon seeds from the pod and place into Lakeland Real Dairy Whipping Cream.
Warm the Lakeland Real Dairy Whipping 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 cardamon 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.