After a slight hiatus on the pudding front, here is a recipe for a straightforward but richly aromatic fruit fool. It comes from Sophie Grigson’s Food for Friends (see Aubergine Parmigiana and Chickpea & tomato soup) and makes a great end to an Indian-themed meal, thanks to the cardamom and the orange-flower water, which transport the flavour profile in an eastward direction. The zested lime is my own addition, to provide a contrasting pop of colour.
6 cardamom pods
2 ripe mangoes
1 lime, zested
1 tbsp orange-flower water
300 ml double or whipping cream
Bash each cardamom pod and extract the seeds. Grind these with the sugar until the consistency of icing sugar. Peel the mangoes and remove the flesh from the stones. Cut them up roughly, then place in a food processor with the cardamom sugar, orange-flower water and half the lime zest. Pulse briefly to create a rough or chunky puree. Whip the cream and fold into the mango puree. Pile into individual ramekins or glasses and top with the remaining lime zest. Chill for at least an hour before serving.