Spring Ripens into Summer Mango Tartes

There is a consistent line seen outside my current window and surrounding the mango tree. A squirrel scurries up, then two rabbits, and a blue jay swoops in nosily. Each waits patiently for the other to finish. The squirrels make use of their ability to hold the orange flesh and flee to another side of the garden to nibble on their exotic treats — much more interesting than their usual unearthed acorn.

These green mangoes have dangled temptingly for months, growing slowly, their center softening into amber syrup for sundaes, the crowning touch of fruit salads, and the prized ingredient in a pistachio mango tarte.

I ground pistachios and added them to pastry cream, then piped the mixture onto a crisp sugary tarte shell. I whisked up mango purée, turbinado sugar, cream, and eggs, adding gelatin to the heated combo to make it firm and shiny. Then, I topped the tarte with raspberries and gold dust.

This time in the world is filled with waiting for better news, for cures, for open borders, for hope to come with each new month and season.

Waiting can sometimes lead to impatience. But nature reminds me that sweet surprises are around every corner. Imagination joins the rabbits, squirrels, and blue jays, and ripened mangoes make a pistachio mango tarte.