In a small saucepan, combine the granulated sugar with 1 cup water and the cardamom pods and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stir until the sugar dissolves and then continue to simmer until syrupy and slightly thickened, about 8 minutes. Remove from the heat and let the syrup cool to about room temperature. Strain the syrup into a bowl and add the mango. Marinate in the refrigerator for at least 20 minutes and up to 4 hours.
With an electric mixer, whip the cream and confectioners’ sugar to soft peaks. Put the yogurt in a medium bowl and whip lightly with a hand whisk. Fold a spoonful of the whipped cream into the yogurt to lighten it. Fold in the remaining whipped cream. Whisk in 2 Tbs. of the mango-cardamom syrup (just the syrup, no mango cubes).
Using a slotted spoon, divide about half of the mango cubes among six parfait glasses. Divide half the yogurt mixture among the glasses, layering it on top of the mango. Drizzle about 1 tsp. of the mango-cardamom syrup into each glass. Repeat the layering with the remaining mango and yogurt. Finish with another drizzle of syrup, sprinkle with the pistachios, and serve.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips