After walking what felt like miles at the market last weekend, I puree’d a bag of these beautiful mangoes with the intent of making Mango Curd. But after a morning in the hot sun, I lose control and dive into the bowl of the golden goodness after dinner Sunday night. These mangoes are like miniature fruit. I’ve never seen a mango this small, but they are absolutely delicious! I was too tired to futz with the curd on Sunday night and the week ended up being one of those epic off-the-hook busy weeks so in the interest of time and less stress, it ended up topping home made rice pudding for a Friday night desert for friends.
I was at the big San Pedro Sula market last Sunday and the first thing I noticed after seeing stalls filled with mangoes were spent mango seeds on the street — blackened with time and the dirt of the city, but it made me think they must be delicious to see so many, as though people just could not wait until they got them home.
I couldn’t wait — I barely put my market bags down in the kitchen before I split one open with my thumbs and dove in; sweet mango juice dripping down my chin.
Next, I cut them and scooped out the flesh with a dinner spoon and let the Ninja blender do the rest.
Rushing to come up with something to make for dinner for my friends who are visiting from the States last night, I thought topping Cardamom Rice Pudding with a spoonful of mango purée would be the quickest and most natural thing I could do with the sweet fruit, especially on a work night.
It needs no added sugar and the consistency is smooth and silky. The pudding could have used a little more time in the fridge, but there was no time for that so it was a little looser than usual, but the combination of jasmine rice, coconut milk and cardamom were the perfect pairing for the sweet mango purée.
It’s incredibly hot here now, I mean really hot — 10oº or more and lighter meals and deserts are on my radar. This did the trick and was a great breakfast this morning. Topped with toasty granola, it makes a wholesome and filling breakfast with a light and bright flavor and texture that says summer.
When did you last eat rice pudding?
Those mangoes look luscious, indeed! I’m sure I haven’t had rice pudding since I was a kid, but I’d use those mangoes in drinks, salads, baking, and eating out of hand. They sound perfect for that hot weather – it’s 34 degrees and snowing here.
Hi Jan! It’s finally the weekend and I’m in need of a mango fix, but nothing is open. The city has been shut down since yesterday. I’ll just have to wait patiently.