1 small mango (1 kg)
1 medium orange mango (1.2 kg)
1 piece of watermelon (1.5 kg)
2 2/3 cups of sugar
6 1/4 cups of water
1 1/2 teaspoon of ground cardamom
1/4 cup of chopped hortelã leaves (15 g)
To garnish: Watermelon rinds and hortelã sprigs
1 small mango (1 kg)
1 medium orange mango (1.2 kg)
1 piece of watermelon (1.5 kg)
2 2/3 cups of sugar
6 1/4 cups of water
1 1/2 teaspoon of ground cardamom
1/4 cup of chopped hortelã leaves (15 g)
To garnish: Watermelon rinds and hortelã sprigs
Cut the 2 mangoes in half
With a vegetable peeler, remove the pulp from the skin and place it in a bowl
Cut the watermelon into small triangles and reserve with the mango
In a medium saucepan, mix the sugar with the water and ground cardamom
Cook over medium heat, stirring until the sugar dissolves
Allow to simmer until a thin syrup forms
Add the chopped hortelã leaves, cover the saucepan, and remove from heat to let cool
Transfer to a large bowl and add the reserved mango and watermelon
Cover with plastic wrap and refrigerate for about 2 hours
Garnish with watermelon rinds and hortelã sprigs
Serve in small bowls.
