Kheer, rizogalo, tejberizs….or simply ricemmilk with with mango, enchanted with cardamom and Mastic Tears. Sprinkled with some pistachios. It’s the most beautiful symphony I have ever created. It is the dream of the Silk Road, the meeting of Anatolia and the Orient. All my favourites in one dessert. All my memories from Greece and India.
I made this vegan rice milk with coconut cream but feel free to use coconut milk. If it is the thin coconut milk only use milk and replace the water. If it is the canned use it as it is in the recipe.
I usually buy my cardamom in whole pods. I grind it in the mortar together with the mastic gum which can be challenging if the weather is too warm. The best way is to freeze the gums and add a teaspoon of sugar to the spices which will make it easier to make it into powder. Otherwise it can be sticky.
For mangoes fresh is always the best but that option is not always available. I’m very fussy about my mangoes and prefer the ripe and not so fibrous types. I buy mangos when it is season, never the hard supermarket ones. In fact I only buy in the summer from Indian or Pakistani shops. This dessert I made with canned Kesari mangoes.
Hope it will give you as much of joy as it did for me.