Mango Shahi Tukda
A decadent dessert of fried white bread drowned in a creamy mango-cashew-cardamom pudding sauce.
Servings: 6 pieces
- 3 slices white bread (trim out the crust and cut each slice into quarters)
- 1 tablespoon coconut oil
For the mango cashew cream sauce
- ½ cup raw cashews (soaked for 4 hours or more in 1 cup of water)
- ½ cup sugar
- 1 cup mango puree
- ½ teaspoon ground cardamom use green cardamom pods
- Chopped cashews for garnish (optional)
Heat the coconut oil in a skillet and then fry the slices of bread on each side until golden. Set aside.
Make the sauce by blending the raw cashews with the water into a very smooth paste.
Add the sugar and bring the mixture to a boil in a heavy saucepan. Let it cook, stirring frequently, for about five minutes or until the mixture thickens.
Turn off the heat and add the mango puree and cardamom. Stir to mix thoroughly.
Arrange the slices of fried bread on a plate and pour the sauce over. The sauce should be hot so it soaks nicely into the bread,
Sprinkle with some cashews (fry them in a little oil for extra flavor)
Let the bread stand for a few minutes before serving, so it absorbs the sauce.
Serving: 1piece | Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 62mg | Potassium: 159mg | Fiber: 1g | Sugar: 24g | Vitamin A: 460IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 1mg