Mango Cream from Cooking and Cooking
Yield: Serves 4-6, depends on the serving dish

Peel the medium mango and cube, save it for topping.

Peel 2 large mangoes, cube and puree in a food processor until smooth.

Beat the whipping cream, cardamom and sugar until stiff peaks form, about 6-7 minutes. Save some of the beaten cream for topping.

Gently fold the mango puree in the cream.

In a serving glass, spoon some of the mango cream. Place some of the mango cubes on top. Sprinkle with pistachios. Then top with beaten cream.