Alphonso Mango Fool by Indian cook Mallika Basu

The most powerful antidote to a spicy meal, according to me, this stirred crème fraîche and mango dessert bursts into life with ripe Alphonso mango pulp.

Called the king of mangoes for good reason, the Alphonso season is short and sweet. It is also synonymous with the roasting heat of pre-monsoon Indian summer and a glut of crates of the fruit. As the weather warms up I can think of no better dessert to share with you.

If you are lucky enough to find an alphonso, eat the fruit quickly and cold. If you have a box, turn them into the holy of Indian mango treats – lassi, kulfi, ice cream. Or this Mango Fool. Add golden caster sugar to your taste only after mixing the lot as For a more decadent change, use double cream instead of the crème fraîche.

And if Alphonso is not in season, look out for a large tin of ready mango pulp instead or use any other quality Indian mango variety, such as Kesar or Badami.

Ingredients (feeds 2)

• 2 large ripe Alphonso mangoes

• 4 heaped tbsp crème fraîche

• 4 green cardamoms

• Golden caster sugar to taste

Method

Slice and peel the mangoes. My preferred way is to slice the top off, then cut lengthwise along the sides of the pip and then slice into quarters and peel. Don’t forget the edges of the pip, which often contain a fair amount of juicy pulp too.

Smash the cardamom pods with the flat edge of a knife and whizz the seeds with the mango pieces in a blender. Spoon equal amounts into two dessert bowls and stir through the crème fraîche. Now taste and add sugar to your taste.

Chill in the fridge before serving.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.