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 …to continue reading this article, please subscribe. Already a subscriber ? Sign In