While I'm still on my mango season kick, I figured I should share a mango curd recipe with you. This is the classic egg based custard version which is great to spoon over fruit or yogurt but this is NOT one you should use between cakes, you can use it on top but I would avoid using it between the layers of a cake as the weight would squeeze it out. For that I will another recipe in a few weeks at my column at the San Francisco Chronicle.Read More
Last year, I made a pumpkin flan for my column at the San Francisco Chronicle and this year I wrote about how canned Indian mangoes brought absolute joy to my life in summer for Taste, so it is quite imaginable that at some point I would try to combine both these things and make a mango flan. Summer always involved mangoes from the months of April to late May. My parents would have boxes in their kitchen, where the large ripe fruit, sat on a bed of hay next to each other, carefully protected so they wouldn't bump and bruise. Mangoes were and still are meant to be a delight. My mom's sole duty in summer and part of many our conversations on Facetime revolve around her eating fresh mangoes in India and me struggling to find the whole fruit. Till that heavenly day arrives to my shores in California, I will make do with the canned stuff. The canned stuff is amazing when it comes to using the pulp (which is more like a purée) in dishes where the flavor is important but the texture of the mango flesh is irrelevant. I pick my cans up at the Indian grocery store near my home and they have them year round.Read More
Since, I love celebrating summer, I made this fresh mango pickle that's hot and spicy, the recipe is up on Food52 this week, check it out! All you need are a couple of raw mangoes and a few ingredients to make this tasty gem. It's a great accompaniment to a meal or even on a sandwich.
- I made M try his first Indian mango in Berkley a few weekends ago, they ran out of the Alphonso but they had the Kesar variety which also boasts a soft flesh with a sweet nectar taste to be devoured (with no damn stringy stuff inside the fruit, I really hate that). Granted, each mango was over $4 but it was definitely worth it. My maternal grandfather owned several Alphonso mango trees in Goa which was a treat for us every summer. It brought back fun memories of sitting around several crates of fresh sweet and juicy mangoes and not having to think of how many to share or buy. This old article from NPR on Indian mangoes kind of summed up how I feel now about missing one of my favorite fruits.
- These choco tacos by Name is Yeh are probably one of the most innovative and tastiest party ideas for summer!
- This aperol spritz float by one of my fellow Bay Area food blogs, Honestly Yum!
- I had the pleasure of meeting the very sweet Alanna of The Bojon Gourmet last weekend, check out her cashew and sun dried tomato dip.