A yummy blend of a variety of fruits in mango sauce; perfect for a refreshing summer dessert
2 cups chopped mango or 2 cups tinned mango pulp
Seeds of 8 cardamoms, crushed
½ cup mango juice
½ cup cream
2 tbsp powdered sugar
2½ cups chopped fruits (apple, grape, pomegranate, banana, pineapple, chickoo)
Few pomegranate kernels
Silver sheet (vark)
Soaked and chopped almonds and pistachios
Place the chopped mangoes, cardamon seeds, juice and sugar in a mixer. Blend to a smooth sauce, add the cream and blend again to get a sauce of a thick pouring consistency.
Place chopped fruits in a flat serving dish. Pour the mango sauce over the fruits. Cover and chill.
Garnish with pomegranate, silver sheet, and nuts. Serve cold.