Mango-ey Memories.

Summers are here… And with summers, comes the season of mangoes!  Yes, mango itself can be considered  a season. It is at the onset on spring that the raw mangoes hit the markets and we are all geared up to make pickles, sherbet, chutneys etc.

You will be amazed to know the variety of mangoes available in the market. I don’t know all but I can definitely  name a few – Alphonso, Banganapalli,  Chausa, Dussehri, Totapuri, Langra (my favourite), Kesar, Himsagar, Kishan Bhog..  It’s a long list.

Mangoes are an integral part of our meals – could be a mango shake to beat the heat or in the form of Aamras, that is eaten with chapati/rice in India. I have very fond memories with this fruit – just after dinner,  my dad used to sit with a platter of mangoes and a knife.  He used to cut the mangoes into chunks and feed us with his hands. And whenever he used to feed my mum,  all she said was “no darling,  I’m full.. I don’t want mangoes” and then after a pause, she used to take the piece and relish it! My sister, my dad and I had a great laugh over it..  This still is a ritual in my house.

Now that I live in Mumbai, I miss home. I miss eating mangoes with my family. So,  I cooked a delicious Mango Rice Pudding..

 

Here’s the recipe. This will make for 2-4 servings.

  • Rice – ½ Cup
  • Milk – 750 Ml
  • Cardamom – 2 Pods
  • Mango Puree – 1 Cup
  • Mango Extract – 1 Tsp
  • Sugar – ½ Cup or as per taste
  • Mango Pieces – 2 Tbsp for garnishing
  • Saffron and Almonds for garnishing
  1. Wash the rice and soak it for 30 mins. I used a particular kind of rice available  in East India – these are small grained. You could even use Basmati or any long grained rice.
  2. Pour milk in a vessel and bring it to a boil.  
  3. Add in the rice along with a pod or two of cardamom and cook till it is 3/4th done.
  4. Add in half cup sugar and stir.. Be careful with the sugar as the mango puree will also lend it’s sweetness. ++ when you cook with love,  the food is always sweet. Cheesy, but true!
  5. Cook till the rice is soft but not mushy.
  6. Turn off the heat and let the pudding cool for a bit..
  7. Add in the mango puree along with few drops of mango extract. Stir well.
  8. Let the pudding come to a room temperature and then, refrigerate it for 3-4 hours.
  9. Serve in little ramekin like bowls and garnish with saffron and almond flakes.

 

Now, I’ve  found another Mango fan in my family – my mum in law.  She just loves mangoes.. So much, that she can live on them all summer and if given the option, all her life. 

I hope you will give the recipe a try and create sweet memories  with your loved ones.