Ingredients:

• 1200ml Springcool Whipping Cream
• 3 ripe mangoes
• 120g shelled pistachios
• 20 cardamom pods
• 600g mascarpone
• 200g ricotta
• 40ml honey
• edible flowers

Method:

1. Remove the cardamom seeds from the pod and place into Springcool Whipping Cream.
2. Warm the Springcool Whipping Cream in a thick bottom pan then remove from the heat and allow to infuse.
3. Peel and dice the mangoes.
4. Mix the mascarpone and ricotta together and fold in the cardamom infused cream.
5. Stir in the diced mango and pistachios.
6. Place into serving dishes and drizzle over a little honey and finish with some edible flowers