Combine blueberries, sugar, lemon juice and cardamom in a saucepan. Turn heat to medium-high and bring to a boil and cook until the sugar dissolves completely. Remove from heat and put the blueberry mixture in a blender. Blend to a smooth puree.

Combine the blueberry puree with the Muscatel wine and mango puree. Refrigerate until cold.

Serve in a large bowl with a ladle and let people help themselves. If you’d like a more elaborate dessert, serve with a scoop of Vanilla Yogurt Sorbet.

* Look in the frozen food section of your supermarket for Frozen Mango Pulp