THE KING OF FRUITS: Making Green Mango Rice. It has been said that India has only two seasons: Monsoon season and Mango season. While the monsoon replenishes Indian soil, mangoes are food for the soul. Did you know that India holds 40% share of the world mango production?
• Having to forgo Indian mangoes was definitely a downside of emigration to the US. I don’t count Mexican mangoes: sorry Bobby Flay, I’m sure your mango salsas are nicely fibrous and vaguely sweet 😉 but these mangoes are unfit for consumption unless cooked. I brightened momentarily when President GW visited India, fell in love with the most regal of mangoes, the Alphonso, and granted special import permit for this variety, only to be foiled by the competitive Indian shopper who snaps up crates of mangoes at the going rate for gold. I recall a friend attempting to
smuggle import a crate of mangoes from Toronto. At being stopped at the border and asked to throw them away, she refused indignantly. Instead, the family pulled over for an impromptu mango feast with the Customs officers joining in with gusto.
My green mango rice was inspired by a photograph shared by Feisal Kamil taken in his mother-in-law’s garden in Terengganu. The rice tastes even better after the flavors have had time to blend: delicately tangy and slightly sweet, sharply astringent with mustard, balanced out by creamy richness of coconut, all topped with crunchy peanuts and little pops of roasted mustard seeds. Enjoy!