I bought a box of 18 mangoes because the price was…well, so compelling. I could just hear those mangoes calling out to me. When I arrived home, my husband groaned at the sight…yes, I’ve done this before, but this time the price was even better! This earned me a rolling of the eyes, which I completely disregarded as we’ve been married for 45 years, and a few mangoes can’t threaten that marital bond, can they?
Okay, so what to do with all this ripening fruit? My solution was to make several iterations of Coconut-Mango Squares and to turn to my versatile quinoa pudding recipe. Since I also had one small, overripe banana, I decided to throw that in with some mangoes (although I’m sure you could just use mangoes). The result: a pudding so sweet that it required no additional sweetener. And, as with the Summertime Banana Quinoa Pudding, I served this cold—a delicious, refreshing, and filling treat for my late-afternoon snack.
When varying this recipe: The trick, I find, is to make sure that you have a total of 3½ cups of liquid between the milk and the puréed fruit. When I combined the banana with 2 small, yellow ataulfo mangoes, I ended up with 1½ cups and, therefore, reduced the original 2½ cups of almond milk down to 2 cups. Two other differences from the banana pudding: I altered the spices to adapt to the mango flavour and had to cook the pudding longer. I’m not sure why: perhaps because there is more fruit and less milk?