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?
With the advent of the mango season, me and my cute lil’ sis always prefer mangoes for breakfast, lunch, dinner and even at snack time. As the ‘king of fruit’s’ comes only during the months of April-June and the season being the holiday time we love to indulge with these sweet and delightful fruits round the clock. There are many different varieties of mangoes. The common and most widely consumed are Alphonso, Banganapalli, Bangalora, Cherukurasam, Kesar, Rajapuri, Vanraj, etc.. More on this can be read here. If we are paying visit to any friends or relatives house we always take mangoes as gift for them. When anyone pays a visit to our house they will always get mangoes during the season. Such is the importance of this nature’s delight. Being from Guntur, I always get fair share of mangoes to relish during the season. We (me and my hubby) make it a point to pay a visit during summer(s) to Guntur to get these drool worthy mangoes. We buy two-three cartons of different varieties of mangoes to distribute among the friends and neighbors.
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.
Creamy and cool curd rice when eaten with ripe, juicy and luscious diced mangoes……Hmmmm….the combo is refreshing and perfect to beat the heat.
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.