Recipe: Mango Risotto

OK, I know this sounds really weird, but this side dish was the perfect accompaniment to dinner recently.  As you can see by the photo, I was making tilapia (not using the recipe for Ali’s Rock Star Tilapia… just wanted to saute’ the fillets with some paprika) and I decided to make a side dish that would utilize the mangos that I picked up at Sam’s Club recently.


My younger son is a huge fan of the mango fruit, so I decided to attempt a spicy/sweet risotto that would include this yummy ingredient.  I peeled and chopped two mangos and popped them into a saucepan with 1 cup of white wine (I used Potomac Point Viognier this time… could just as easily have used James River Cellars’ Chardonel or Vidal Blanc) and 1 cup of water.  I brought the liquid to a low simmer and cooked the fruit until I could mash it easily with a potato masher.

I added 3/4 cup arborio rice and seasoned with a little chicken consomme powdersalt & pepper  before allowing the rice to cook and soak up all the yummy flavors.  Simmering the rice took about a half hour, but I was watching to see if I needed to add any more liquid.  Note:  the liquid absorbed faster than I expected, so I added a touch of James River Cellars’ Hanover White Wine, to stay with the sweet/spicy theme.

Once the liquid was absorbed and the rice was tender, I added a handful of parmesan cheese and a heavy dash of paprika to taste.  This side dish ended up having a tasty blend of mango and spice that paired really well with the sautee’d fish.

Nothing like having something go over well when you’re totally winging it, right?  I was definitely a fan and will work this dish into the “meal rotation” going forward…  YUM!