A couple of months ago, I visited home after a solid 7 months- the longest I've ever been away. One of the things I missed he most was the mangoes from the tree in my backyard (now 13 years strong!). My mum had left out a bucket of those bad boys to ripen up, and before I knew I was inspired to manipulate it into shapes and flavours that reminded me of my childhood.
Rice pudding has been replicated in various forms all over the world, but mostly known as kheer in the northern part of India. The south uses special rice paste flakes to make theirs, so I decided to pair that with mango ice cream instead of kheer. Known as ada payasam, the rice is a bit more chewy and jelly like and swells up a lot more than rice, so essentially comes out to be a chunkier rice pud.
I added some mango carpaccio for the sake of having more mango in there. Not sure why starch on starch works so well, but I have been infamous in the past for absolutely loading dishes with starch. Also explains my mild obsession for potatoes.
Rice pudding has been replicated in various forms all over the world, but mostly known as kheer in the northern part of India. The south uses special rice paste flakes to make theirs, so I decided to pair that with mango ice cream instead of kheer. Known as ada payasam, the rice is a bit more chewy and jelly like and swells up a lot more than rice, so essentially comes out to be a chunkier rice pud.
I added some mango carpaccio for the sake of having more mango in there. Not sure why starch on starch works so well, but I have been infamous in the past for absolutely loading dishes with starch. Also explains my mild obsession for potatoes.
 |
| mango, ada payasam and mango ice cream |
