Mango Sauce With Cardamom And Saffron

1. 1

   Put the cubed mangos in a saucepan with about 1/4 cup of water and cook on medium heat until the mangoes becomes soft and glassy looking (like canned peaches).

2. 2

   Pop the seeds out of the cardamom pods and discard the pods. Using a mortar and pestle, crush the cardamom and saffron. Add to the cooked mangoes. If you don't have a mortar and pestle, just put the cardamom and saffron in a sandwich bag and crush with the back of a spoon.

3. 3

   Cook the mango-cardamom-saffron mixture for another 5 minutes or so. Allow to cool then puree with the water to a smooth consistency using a food processor or hand blender.

* Per serving · 4 servings · Values may vary.

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