This refreshing treat, from Mridula Baljekar, author of Indian Cooking Without Fat (Metro Books), is a cool finish to spicy dishes.
Ingredients
2 1/2 cups diced fresh mango
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Confectioners' sugar
1 small watermelon (preferably seedless)
Mint sprigs, for garnish
Directions
In a food processor, purée mango, adding 1 tbsp water, if necessary, to achieve a puddinglike consistency. Add spices; blend thoroughly. Add sugar to taste. Cover and chill 3 to 4 hours. When ready to serve, cut watermelon in half. Using a melon baller, scoop out about 2 cups of balls. Pour purée into 4 shallow bowls and arrange melon balls on top. Garnish with mint sprigs.
