I will eat unripe mangoes for breakfast tomorrow

because the unexpected gale force wind is knocking all of them off of the tree in my garden and onto the tin roof of my house.

It's keeping me awake far more effectively than you guys.

 

I like mangoes.

I miss mangoes, I dont ever bother buying them here...

 

I only like mangoes in chutney or lassi.

 

I love mango chutney.

I love mangos all round really.

 

I don't think I ever had a mango....

 

I love lassi!

I had mangoes in a chicken wrap the other day and that was pretty good actually.

I used to be BADLY allergic to them when I was younger, but it seems the allergy totally went away. I mean.. it was worse than a poison ivy allergy.. I would turn into a lizard-like monster after eating them.

 

I've had mango in sushi and it's so yummy!

Mangoes are probably my favorite fruit.

 

oh that's a good idea. we make our own sushi rolls at home, so we'll definitely have to try that. I love mangoes too.. especially now that I'm not allergic anymore.

 

A lot of people seem to get mango-rashes, as they are called. It is more common when people eat the peel or rub the peel on their skin. Worse than poison ivy though...that sucks! I love mangoes! I couldn't live without em

 

You haven't lived until you sink your teeth into a sweet ripe mango on a hot summers day... sooo good. I highly recommend them. And lychees.

 

You should make yummy veggie sushi for me with some mango on top

Mango and white rice taste super yummy.

 

That's so bad ass you have a Mango tree.

 

a doctor told me that mangoes and poison ivy are in the same plant family. back when I was younger all I had to do was touch it to my lips and I'd get a really bad rash that would spread all over my face and neck and hands.

what's interesting is that when my mom was pregnant with me there was a big shipment of mangoes that came in so her uncle bought her a whole bunch. and she craved mangoes like crazy and ate so many until she wanted to puke just looking at them. funny how I developed a mango allergy.

 

mmm they so do. I'm going to look up this recipe I love and used to make RED. It uses coconut milk and mangoes and rice. You prob already know how to make it living there and all, but just in case let me go find it.

 

it's a date! :cheers2: tell John I'll even share some with him.

 

crazy! my sis ate the peel once and she got the rash all over her mouth and in her throat.

I talked to some vendor at the city market a few years ago and he was saying how it is really common for people to get an allergic reaction.

 

They(3) came with the garden. There's also a longan tree, a tamarind tree and a starfruit tree. It's pretty fuckin cool in about one more month.

 

it tastes better with agave nectar instead of sugar (1 cup of sugar = 1/2 a cup of agave for subsitution)
In Kasma's classes, her Coconut-Flavored Sticky Rice with Mangoes and Black Sticky Rice desserts are among the students' favorite dishes.
Ingredients

• 2 cups long-grain white sticky rice, sweet rice or glutinous rice
• 2 cups creamy coconut milk (or one 14-oz. can)
• 1/2 cup granulated sugar
• About 1 tsp. salt
• Optional flavoring: 2-3 fresh or frozen pandanus leaves (bai dteuy) or 4-5 drops jasmine (mali) essence
• 1-2 ripe mangoes, peeled and sliced

Rinse the rice once or twice, cover with water 2-3 inches above the rice line and allow to soak at least 4 hours, or overnight. The grains will absorb much of the water and grow in size. They will also soften; pressing them between your fingers will easily break them into pieces.
When ready to cook, drain the rice and steam dry (without any water) in a shallow heat-proof dish, placed on a steamer rack over a pot with 2 or more inches of water on the bottom. If you are making a large quantity, use the special sticky rice steaming basket so that the rice grains cook more evenly. When making a large batch, it also helps to turn the rice and sprinkle a little water over the top once or twice during the cooking time.
When the rice is about 20 minutes into its steaming, prepare the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Warm the milk until the mixture is well blended and smooth. If you wish a bai dteuy (pandanus leaf) flavor, add a few fresh or frozen bai dteuy leaves and simmer with the sauce for about 10 minutes. Then, remove the leaves, and after they have cooled enough to handle, use your hand to squeeze out all the fragrant juice until the leaves are dry. Add the pressed juice to the sauce. If fresh or frozen leaves are not available, use about 1/4 tsp. of the green bai dteuy essence. Or, if you wish a more delicate floral scent, use a few drops of mali (jasmine) essence instead. Keep the sauce warm.
When the rice is done and while it is still hot out of the steamer, pour half the coconut sauce over the rice. Stir well with a spoon to make sure all the grains are well coated. The rice should be wet but not swimming in sauce. Add more of the sauce if needed, reserving the remainder for dribbling over the top before serving. Let stand for 15-20 minutes to allow the rice grains to absorb the flavorings.
When ready to serve, dish the rice onto individual serving plates, spoon some of the reserved coconut sauce over each portion and arrange sliced mangoes over the top. Serve warm or at room temperature.
Notes and Pointers

The coconut sauce should have a pronounced saltiness behind the sweetness. The saltiness will help bring forth the rich flavors of coconut milk and the delicate taste of sticky rice. Also, the salty-sweetness of the flavored rice enhances rather than distracts from the fruity sweetness of mangoes.
When mangoes and durians are not in season, coconut-flavored sticky rice is served with a choice of toppings, ranging from a very sweet coconut-egg custard called Sangkaya to a salty-sweet, minced dried shrimp mixture. The kanom (snack/dessert) vendor in the market usually has several choices,something to satisfy every mood and palate.
White sticky rice (kao niow) is usually labelled "glutinous rice" or "sweet rice." The following brands are all good: Golden Phoenix, Butterfly, and Sanpatong. (Kasma's Favorite Thai Brands.)

 

I love all of those! I would be so fat from making sticky rice and fruit all the time...sigh so cool.

 

Well John doesnt really like sushi or mangoes!

He'll be happy enough if it's a sexy feeding session