Mango Fool with Cardamom and Saffron

July 8, 2011 · 21 comments

in Dessert, Saffron


Mango is so very rightly called the King of Fruits, no other fruit can rival it. Every time I see mango in the stores here, I am reminded of Indian summers. The variety of mangoes available in the markets, the fragrance of those mangoes, you just cannot see it anywhere else. What I miss most about the mangoes here is their sweet fragrance. How mangoes are bought in India is by seeing how sweetly they smelt and the mangoes here in the US just do not seem to have that and buying mangoes here is always a gamble. You might luck out with a sweet bunch and sometimes not so sweet ones. We happen to luck out with some sweet Champagne (Adaulfo) mangoes from Costco and I have plans to make use of it the most.

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This was one such recipe that has been on my list for a while now. Since amma is here, I want her to make some mambazha pulisseri for me. If possible I want to make some mango peach granitas, as I got some lovely peaches from the CSA this week. And of course, some mangoes to be eaten just as is :)

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I remember reading about mango fool somewhere and deciding to look up for it once mangoes are in season, but then for the life of me, I could not remember where I saw it. So I looked around for some Mango Fool recipes in Bing and came across quite a lot of different recipes. But basically it was mangoes, cream and sugar, either all mixed together or layered like parfaits. So maybe you can just call in Mangoes and cream, like peaches and cream! And once you know how it is made, it was just very easy to adapt it to the way you want it to be. So, I made it the parfait way and added some cardamom and saffron to it for a very Indian touch.


Mango Fool with Cardamom and Saffron – The Recipe


  • Champagne mangoes – 3
  • Bakers sugar – 6 tbsps or as needed, divided
  • Heavy whipping cream, chilled – 1 1/2 cups
  • Cardamom, powdered – 1/4 tsp
  • Saffron – a pinch
  • Milk – 1 tbsp
  • Lime zest – 1/2 tsp



Peel the mangoes, cut them and puree in a blender. Add some of the sugar if the mangoes are not very sweet or if you need them to be more sweet.

Beat the cream till it is thick and creamy and add about 3 tbsp of sugar to it, the cardamom and the saffron with milk (warm the milk a little and add the saffron to it and let it soak/dissolve a little). Add the lime zest also to this. Whip the cream a little more and keep aside.

Now, layer your serving cups/bowls alternating the mango and the cream mix, starting and ending with the mango layer. Top with a little cream and sprinkle some saffron on top. If you saved up some mango pieces before pureeing, garnish with some of those too.

Serve immediately or if you are serving later, refrigerate till ready to serve.

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{ 18 comments… read them below or add one }

1 Tadka Pasta July 8, 2011 at 9:54 pm

What a colour! Looks sinfully rich and decadent. I’m sure you weren’t missing Indian mangoes after this. We buy the Marathon brand from the Indian stores, and those are great mangoes, forget any comparisons.


2 Manju July 11, 2011 at 9:52 am

Marathon brand…i should look out for that the next time I go to the Indian store..thanks!


3 Sharmilee July 10, 2011 at 8:11 pm

Delicious looking mango dessert…looks very appealing


4 kankana July 10, 2011 at 9:09 pm

Love the gorgeous color .. and that saffron stand on top .. classic! We are thinking and missing the same thing .. i cribbed about missing mango in my latest post :)


5 Manju July 11, 2011 at 9:53 am

:) I saw your post..i echo your sentiments, girl! :)


6 aipi July 11, 2011 at 9:33 am

That is one luscious dessert ~ mango n saffron is such a classic combo !
US Masala


7 a spoonful of yumm July 11, 2011 at 10:12 am

hey manju…i love that you’ve added saffron in this recipe. i don’t think anyone can resist mangoes in any form :D i can’t ! will eat indian mangoes on your behalf ;-)


8 Manju July 12, 2011 at 8:34 pm

please do (even though I am jealous of you) ;)


9 rebecca July 11, 2011 at 10:47 am

looks amazing also the pictures are first class


10 Srivalli July 11, 2011 at 5:07 pm

Manju, the colours are so bright and inviting!..beautiful pictures


11 Vaishali July 11, 2011 at 8:52 pm

I agree that the only mangoes here that come remotely close to those in India are the champagne mangoes– thank heavens for them! Your mango fool looks amazing. Can’t imagine a better dessert in these hot, humid summer days.


12 Miriam July 11, 2011 at 9:31 pm

I totally agree with your views on Mangoes during Indian Summers. I used to miss it a lot too while we were abroad. But this year, now that we are back in India, we have just been eating mangoes by the dozen. The snaps looks so divine. So creamy n it looks like you won’t be able to stop with a few spoonful of this. I had recently tried making Mango Fool using semi ripe mangoes n’ it looks so so different from your version. :)


13 Manju July 12, 2011 at 8:35 pm

aahh..lucky you!


14 prathibha July 11, 2011 at 11:10 pm

I think its been ages I visited this space..
mango fool looks super delicious n yummy


15 purabi naha July 12, 2011 at 2:04 am

I am in Hong Kong and it is the same story with me…I don’t get the juicy and sweet Dussheris and Alphonsos here. There are other varieties available, but Indian mangoes are far better in quality. The mango fool looks really droolworthy!


16 Joyti July 12, 2011 at 11:08 am

You know, I don’t eat very much mango (I think American mangoes are probably not even close to Indian ones in flavor)…but this dish looks really delicious. Nice presentation too.


17 Marian July 13, 2011 at 3:54 am

Mmmm, this looks really delicious! Beautiful pictures also with the coloured mango and the saffron!
I found your blog via foodgawker but I have added it to my favourites now, I really like it!

Greetings from Belgium,


18 pinkpolkadot August 7, 2011 at 10:35 am

I just loooove mangoes!!


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