Mango Aamras with Cardamom and Toasted Cashews

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple, vibrant dessert made from ripe mango pulp sweetened with minimal sugar and spiced with cardamom, finished with toasted cashews. This Indian-inspired recipe, ready in about 20 minutes, layers ripe mangoes, sugar, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Indian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place 2 medium peeled and pitted mangoes, 1/4 cup sugar, and 1/4 cup water in a blender. Blend until completely smooth, adding 1-2 tbsp extra water if too thick.
  2. Step 2: Transfer the mixture to a small saucepan and cook over low heat for 5 minutes, stirring constantly, until it thickens slightly (about the consistency of smoothie).
  3. Step 3: Crush 3 cardamom seeds with the back of a spoon and stir into the mango mixture.
  4. Step 4: In a dry skillet, toast 1/4 cup chopped cashews over medium heat for 2 minutes until golden brown, stirring frequently to prevent burning.
  5. Step 5: Remove the mango mixture from heat. Stir in 1 tbsp chopped fresh mint. Let cool for 10 minutes.
  6. Step 6: Serve chilled, garnished with the toasted cashews.

Related recipes