mangoes

Do you wake up hungry? I don't usually. It hits me a little later. I suppose I need to wake up a bit first, make a cup of tea, coffee, something, and rub my eyes into focus before I think about nourishment. Consequently I often eat at my desk on weekday mornings. Not ideal, but certainly not the worst spot either. Lately I've been grabbing a homemade muffin or filling a jam jar with a quick yogurt-y parfait (I don't like that word - parfait, it sounds too dessert-like for a breakfast, not sure what a better term might be, though).

The other day I was reading this article about mangoes and dreaming about the two I had sitting on the dining room table at home. I love a mango lassi and this recipe reminded me of that. When I got home later that day it struck me that one could easily use that gorgeous combination of mango and rose water in, well, a bunch of ways (wouldn't a jam be amazing?). Since I often make these jam-jar breakfasts with whatever fruit I have on hand, I tinkered a little with the mango and made myself breakfast for the next morning.

Mango and Rose Water Parfait

Peel and cut 1/2 a ripe mango. Combine the mango pieces, about 1 teaspoon of sugar (or to taste) and 1/8 teaspoon rose water in a food processor or blender. Puree until well-blended and mostly smooth. Layer in a half-pint jam jar with plain yogurt and homemade granola (I like Molly's - minus the chocolate). This made enough fruit puree for me to make two 1/2 pint jars.