Recipes for mango fool usually involve pureeing the fruit, however, this one leaves the cut pieces whole, so there is a nice texture to the dish. My Burmese friend (the recipe is her mother's) also pointed out that cooking mangoes first is a good way to make them last longer, especially if they are perfectly ripe when you buy them. I also like how the pits are included in the recipe so you don’t waste any part of the fruit. When I learned how to make the dish in Barbados, I found myself enjoying this one dish at all times of the day; for breakfast, I would have it heated up a little on the stove with cold yogurt, then put the rest in the freezer to eat for dessert later. I love how incredibly easy this is to prepare but and how perfect it is for summer’s humid days and balmy nights. <br /> <br />Note: you can still make this dish if your mangoes are underripe; simply add 1 1/2 teaspoons of granulated sugar (or to taste) to the mixture before cooking. This recipe also works as a savory dish, by garnishing with balachaung (a spicy Burmese condiment made of dried shrimp and chillies) and fresh cilantro.

Oct. 1, 2021, 11:49 a.m.

Share

0

1

0