Being a tropical country, the Philippines has an abundance of island fruits throughout the year. That means, we don’t have to wait around until next summer to get our mango fix. To be clear, we are supporters of the movement that encourages using what’s in season; but come on, we’re talking about mangoes here—who doesn’t love ’em? (Plus, while developing this recipe, the country was experiencing a two million kilo surplus of the fruit, so we really wanted to make something with mangoes to help out the farmers.)
Thailand’s mango sticky rice is a delicacy that sits well with local palates, probably because of the familiarity of the ingredients used. But we’re taking it’s Filipino-ness up a notch by adding in another flavor we all love: ube. This recipe has an earthy aftertaste, which you can balance out by mixing in more cream. The sweetness of the flavoring is just right; and it works especially well if you’re pairing it with mangoes that are still slightly sour. It’s great for merienda, as a dessert, or even as a midnight snack. Okay, maybe not that last one.