Mango Dessert

serves 4

2 ripe mangoes, peeled and diced into medium-sized chunks

1 dollop quick clotted cream (recipe below)

2 tablespoons pistachios, crushed

Divide the mango chunks into four glasses, top with one dollop of quick clotted cream; scatter a few crushed pistachios on top, for garnish. Place glasses into the fridge for one hour, to let the flavors meld.

Quick and Easy Clotted Cream

In Pakistan, a version of this thick clotted cream is called malaai. In England it's known as Devonshire cream. Whatever you call it, it's rich and delicious — perfect for scones, atop pancakes, or served with fruit.

4 ounces mascarpone cream

1/2 cup heavy whipping cream 

2 tablespoons sugar

Pinch of salt

In a medium bowl, beat all ingredients with a mixer until evenly incorporated and small peaks form. Chill in the fridge for about an hour before dividing into mango glasses.