As I said before, it is always roti for breakfast at my mom’s place, summer season gives it a lil’ pause now and then and we get a chance to indulge with these sweet, ripe and awesome tasting mangoes in combo with curd rice. As the temperature boil during the summer in Guntur, a cool and refreshing curd rice topped with chilled mango pieces starts the day on a happy note. My mom peels the mangoes and refrigerates them and whenever we like to eat or anyone comes home she simply cut them into cubes and serve.
My way of indulging these nature’s rich goodies is by simply peeling the outer skin using a peeler and then cutting down into cubes.
As white is my favourite color, this curd rice with diced mango is going to participate in FIC:Favourite, where Curry Leaf of Experiments, Emotions, Experiences With Food is calling our favourite color for the event Food In Colors started by Sunshinemom of TongueTicklers. This curd rice is also going to participate in Monthly Mingle #33 – Ravishing Rice Recipes hosted by Nags of Edible Garden. Monthly Mingle is brainchild of Meeta of What’s For Lunch Honey?
NOTE: When you buy mangoes, soak them in water for 2-3 hours and wipe them dry before peeling/refrigerating. By soaking the mangoes in water, the greasy outer layer gets cleaned.