Ingredients

Preparation

Peel and pit 1 ripe mango and cut into pieces. In a food processor purée mango with 1 1/2 tablespoons sugar and 1 teaspoon fresh lemon juice until smooth. Purée keeps, covered and chilled, 3 days. Drizzle purée decoratively onto plates.

Known as okayu, this Japanese comfort food will warm you from the inside out.

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Canned purée delivers rich body and deep flavor, without the nonna-level cook time.

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Crisp, buttery shell. Soft, flaky center. Cry!