2 large ripe mangoes, peeled
¼ cup (60mL) Demerara sugar
2 tablespoons (30 mL) water
5 fresh mint leaves
Juice of ½ lime
Pinch of dried red chilli flakes (optional)
3 green cardamom pods, lightly crushed
Slice the mango into wafer thin slices and lay on a large plate. In a pan heat the sugar with the water on low flame until all the sugar has dissolved and the liquid has become syrup. This should take about 5 minutes. Bring the syrup to the boil and add the mint leaves, lime juice, chilli flakes (if using) and green cardamom pods.
Allow the flavors to release in the syrup for a few minutes before removing from the heat. Leave the syrup to cool slightly before drizzling over the mango.