Cardamom Pudding With Mango

1. 1

   Crack cardamom pods by gently pressing with a rolling pin. Combine with 4 cups milk in a 3- to 4-quart pan; stir occasionally over medium-high heat until milk is boiling, 9 to 15 minutes.

2. 2

   Meanwhile, in a small bowl, mix 1/4 cup sugar, the cornstarch, and the ground cardamom. Stir in remaining 1/4 cup milk. When milk in pan is boiling, remove from heat and gradually whisk in cornstarch mixture. Return to medium-low heat and stir just until mixture comes to a boil, 3 to 7 minutes. Pour through a fine strainer set over a bowl; discard residue. Ladle pudding into 6 to 8 small bowls or ramekins (3/4- to 1-cup capacity). Let cool about 10 minutes, then cover and chill until cold and set, at least 1 1/2 hours.

3. 3

   Pit and peel mango. Cut flesh into about 1-inch chunks (you need 2 cups). In a food processor or blender, combine 2 cups mango, remaining 1/4 cup sugar, and ginger liqueur if using; whirl just until mango is coarsely pureed (mixture should be slightly chunky). Cover and chill.

4. 4

   Just before serving, spoon all of the mango mixture evenly over puddings. Garnish with mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.