- 150 ml Water
- 150 gm Sugar
- Juice of 1 Lemon
- Cardamom powder
- 300 gm Mango puree
- Put sugar in a small saucepan with water. Stir until the sugar has dissolved. Simmer briskly 3 to 4 minutes to make a syrup.
- Remove from the heat and chill.
- When it is cold, add it to mango puree, together with the lemon juice and cardamom powder.
- Mix well and then freeze in a metal container. As it is freezing, whisk it with a fork from time to time.
Tip: Place a piece of plastic wrap on the surface of cooked pudding filling immediately after pouring to prevent a skin from forming.