Two weeks ago, I had another one of my lucky breaks at the Asian store and scored some green mangoes. I meticulously picked 3 of the greenest, most unripe mangoes without any hint of yellow whatsoever. And because my idea of perfect green mangoes (which are white when sliced and never never yellow!) are hard to chance upon, I always celebrate by making bagoong rice. This time, I stored them in the fridge right away to prevent them from ripening!
This was how the mango strips in my previous bagoong rice looked like…
Such big difference between the mangoes! You’d think I used ripe mangoes for the bagoong rice in the second photo when they were actually unripe. Hee hee. The mangoes I recently purchased were definitely winners.
I previously posted the bagoong rice recipe here.