Posts Tagged ‘mango’

Mangoes with Sticky Rice

Are there certain dishes that remind you of someone special? For me, bread pudding reminds me of my Mom. Potato salad reminds me of my Aunt Tiita. Thai Mangoes with Sticky Rice will always remind me of a special woman who changed my life this summer. She was an adventurous spirit, a traveler who lived in Thailand for part of her life. She was intelligent, calm, and brave, all of the characteristics I would like to pass on to my children some day. We ate this Thai dessert while we talked about life. The rice was warm, the mango was cool and sweet, just like the conversation.

So here it is, my tribute to the mighty mango and to the special women that unknowingly touch our lives.

Mangoes with Sticky Rice (adapted from Saveur)

1 cup Thai sticky rice
1 cup coconut cream (or 1 13.5-oz. can coconut milk)
1⁄2 cup sugar
1 tsp. salt
2 mangoes, peeled and sliced

1. Prepare rice as indicated on the bag.

2. Place coconut cream or milk in a medium saucepan. Add sugar and salt. Bring to a boil over medium-high heat and cook, stirring, until sugar dissolves, about 1 minute. Pour over rice, mix well, then set aside until liquid has been absorbed, about 30 minutes. To serve, spoon rice onto 6 plates and garnish with mangoes.

Sara’s Oatmeal

Ripe mango, unsweetened coconut flakes and silky dulce de leche

When it comes to oatmeal, I’m all peace and love. I welcome all kinds of oats into my pantry, I don’t discriminate. Sometimes it’s steel cut oats that grace my breakfast table with their texture and nuttiness, leaving their chewy remnants on my copper pot; other times instant is best (especially on dark mornings when my cool sheets hold me captive and I end up rushing out the door in a frenzy). One thing is for sure, though, when it comes to oatmeal, simple is best (none of that peaches and cream, maple and brown sugar stuff). Using plain oats lets me dress up my bowl in a different “outfit” every day. Because my oatmeal, like me, thrives on variety, one day it’ll be a conservative affair, with cinnamon, dollops of honey and a few scattered raisins; and another it’ll be a wild child, spiked with mango, coconut flakes, granola and drizzled with dulce de leche.

Whether you’re an oatmeal virgin or oatmeal pro, here’s a latin-ized interpretation to put a smile on your face and keep you going straight into Spring.

Sara’s Oatmeal
makes 2 servings

1 cup of oats (preferably quick cook)
2 cups of liquid (milk, water or a mixture of both)
1 banana
1 mango
coconut flakes
dulce de leche

Heat liquid and oats in pot to a boil. Meanwhile, slice half of the banana into very thin slivers (this will give your oats a creamy consistency, I picked up this technique at a favorite blog I follow here), and add to pot once it starts to boil. Now, stir mixture briskly with a wooden spoon, until all of the fruit has dissolved into the oats. If you like your oatmeal thicker, cook a few more minutes or remove from heat now. Add your toppings.

Let's Connect