Isha’s Coconut Mango Crisp is a little slice of heaven for me. I was 25 years old the first time I tasted a mango.
A Pakistani friend I worked with invited me home to experience his wife’s cooking. I watched transfixed as she pulled dough balls from a warming cupboard and proceeded to roll out fresh naan bread. She stirred boiling pots on the stove and folded samosas for our dining pleasure.
I felt something stir in my soul. It was a longing to know how to do what she was doing.
I brought a massive sourdough chocolate cake to my friend’s home. At the end of the meal, his wife peeled perfectly ripe mangoes and placed them in a bowl in front of me.
I cut the cake and dished ice cream for their family. They told me they enjoyed my cake but I’m sure they were being polite. It was not something they would ever crave. For me, tasting my first mango, it was an instant and indelible love affair.
I remember taking my first bite and catching the first whiff of their sweet nectar. Juices dribbled down my chin. I sat there smiling broadly. My friends were so happy to learn they had introduced me to my first taste of the world’s most consumed and beloved fruit.
Now, like so many of my Indian friends, I wait eagerly for mango season. I enjoy the miracle of a tree that can take earth and turn it into this sweet delight.
This recipe goes great with a side of coconut ice cream. It’s a fun new way to enjoy this favourite fruit and it is very easy to make. Enjoy.
Note: Pauli-Ann and I are grateful to Isha Yoga Center for sharing this recipe Coconut Mango Crisp recipe. If you enjoy this recipe, check out the other Isha recipes including Sāmbhar Sadham, Green Gram Sprout Salad, Coconut Buns and Sukku Coffee.