Happy Friyay my lovelies! It has been mango season in Nairobi and I always take advantage of these sweet delicious fruit. Mango is used to make ice cream, juices,
fruits bars, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies,
and sweet chili sauce. In Central America, mango is either eaten green mixed
with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. Pieces
of mango can be mashed and used as a topping on ice cream or blended with milk
and ice as milkshakes. Sweet glutinous
rice is flavored with coconut, then served with sliced mango as a dessert. Green
mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with
condensed milk may be used as a topping for shaved ice. Sour, unripe mangoes
are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with
salt, chili, or soy sauce. Ripe mangoes
are also used to make curries. The fruit
is also added to cereal products such as muesli and oat granola or parfait. Mangoes
may be used to make juices, mango nectar, and as a flavoring and major
ingredient in ice cream and sorbets. As you can see, the mango is not just a humble fruit but can be incorporated in many meals, from the savory to sweet. For my parfait today I chose to use cereal and to layer with the blackberry yoghurt. I love that with parfaits you can use fruit, cereals, granola, cake or even oats to layer the dessert.
