Indian Mango Lassi Sundae with Spiced Cardamom Whipped Cream

Allergens

Milk, Tree nuts (optional)

Ingredients

• 2 cups diced ripe mangoes (preferably Alphonso or Hapus)
• 1 cup heavy whipping cream
• 1/4 teaspoon ground cardamom
• 1/4 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• A pinch of salt
• A few strands of saffron (optional, for garnish)
• Crushed pistachios and almonds, for garnish
• Additional mango cubes, for garnish

Instructions

1. In a mixing bowl, combine the heavy whipping cream, cardamom, condensed milk, vanilla extract, and a pinch of salt. Whip until stiff peaks form. Set aside.
2. In a blender or food processor, puree the mangoes until smooth. Strain through a fine mesh sieve to remove any lumps or seeds. Reserve the mango pulp and set aside.
3. To assemble the sundae, layer the strained mango puree at the bottom of two glasses or parfait dishes. Top with a generous scoop of spiced cardamom whipped cream. Repeat the layers until both glasses are full, finishing with a dollop of whipped cream on top.
4. If using saffron, gently crush it between your fingers to release its aroma and color. Sprinkle over the sundaes for an additional touch of luxury.
5. Garnish with crushed pistachios and almonds, and add a few mango cubes on top. Serve immediately with a spoon or straw, and enjoy the symphony of flavors that transports you to the land of endless summer.

Chef’s Insight

The key to this dessert is using ripe, sweet mangoes for the puree. If the mangoes are not in season, you can use frozen mango chunks that have been thawed and drained of excess juice.

Notes

For a vegan option, substitute the whipped cream with a dairy-free alternative and use coconut cream instead of heavy whipping cream.