Hi Everyone,
How are you enjoying the bountiful mango season? I love gazing at the basket of mangoes on my kitchen counter. The mangoes’ fragrance envelopes the entire room. With eyes closed, I like sniffing them too; so sweet.
I’ve been reviewing the list I wrote a little over a month ago telling you what I am planning to make this mango season – rice pudding (sweet rice) with mango sauce, mango-mustard salad dressing, flat breads with mango and aged cheese. All in good time my friends and I promise to share. One of the things on that list was a fresh fruit tart made of mangoes. I had asked for help in determining the filling for the tart shell. Sandra Seenan’s (a long time reader of this column) suggestion of mixed curd cheese with beaten egg
