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Rice with mango-milk
It's mango season! In Bangladesh this means a glut of mangoes everywhere. Their sheer number has people scrambling to find ways to use them up. On top of cooking, pickling and drying, making mango-milk is another common way we at the fruit growing up. We mixed the pulped flesh of a sweet, ripe mango into hot milk, creating a warm alternative to the mango lassi. Sometimes, we would pour this onto rice - the result of a family habit of pouring any kind of milk onto rice. In fact, whenever we didn't like the food on offer for a particular meal, rice with milk was the go-to substitute dish for the kids in my generation.
Of course, unconventional meal replacements aside, this dish makes a great breakfast. I also have it for seheri (the pre-fasting meal during Ramadan), as it makes a nice change from cereal. Folks who've had Thai mango with sticky rice will be familiar with the flavour and textures. To make this, you want mangoes that almost melt when crushed, rather than those with firm, springy flesh. In the UK, safe bets are South Asian mangoes sold as Alphonso or Kesar. When fresh mangoes aren't in season, tinned mangoes are another option. The recipe below makes a full "meal" for one, or serves two to three as a snack.
- 1.00 small South Asian mango (around 175.00g whole, unpeeled)
- 150.00 g cooked rice
- 100.00 ml whole milk
- Sugar, to taste
- Heat the milk in the microwave for a minute
- While the milk is heating, peel and slice the mango
- Crush the flesh to form a pulp, and remove any overly large pieces of fibre
- Mix the mango into the milk, and taste for sweetness. Add sugar if desired
- Place the cooked rice in a bowl. Pour in the mango-milk and mix
- Serve while warm
If you want something a bit richer, heat and thicken the milk on the hob before adding the mango. For a different flavour, swap the mango for banana, something we would also do quite commonly in our family.