Kaiulani Cowell, owner of Kaiulani Spices, offers this recipe for use during the waning days of mango season. It was the winner at Mangoes at the Moana in 2014. Cowell uses her own Kaiulani Spice Exotic Curry (which contains no MSG or fillers), but another type can be used.

“Quick and easy and delicious,” Cowell says.

• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 2-1/2 tablespoons curry spice (Kaiulani’s Exotic Curry preferred, see note)
• 1/3 cup cilantro (stems and leaves separated)
• 1/4 cup cranberries or raisins
• 2 cups cooked jasmine rice (cooked the day before)
• 1/4 cup sliced green onion
• 2 mangoes, ripe, cut in small cubes
• 2 to 3 tablespoons toasted almonds or macadamia nuts (optional)

In pan, heat olive oil on medium. Add garlic, curry spice, cilantro stems and cranberries. When garlic is cooked, add rice. Mix until rice is golden yellow (add more curry if needed until the rice is a beautiful golden color, then stop; that is the key to this dish).

Add green onions and cilantro leaves and mix again. Fold in some mangoes and scatter remaining mangoes on top. Sprinkle with toasted nuts and green onions, if desired.

Note: Kaiulani Spices are sold at Safeway, Don Quijote, Down to Earth, Kokua Market and Whole Foods.