Rice Pudding with Mango Sauce
4 servings
30 minutes
Rice pudding with mango sauce is a delicate blend of softness and exotic sweetness. This dessert has roots in British cuisine, where rice pudding is a classic treat known for its creamy texture and warming flavor. Here it is enriched with coconut milk, adding a subtle tropical aroma, while the mango and honey sauce adds a fresh fruity note. The vanilla pod enhances the flavor, and toasted coconut flakes add a pleasant crunch. Served warm or chilled, this dessert is perfect for finishing a meal or as a standalone treat evoking memories of sunny beaches and summer days.
1
Cut the vanilla pod, extract its contents and place everything in a pot. Add rice, coconut milk, and milk as well. Bring everything to a boil and simmer on low heat for about 20 minutes, stirring frequently. Finally, add sugar and salt and mix.
- Vanilla pod: 1 piece
- Short-grain (round) rice: 250 g
- Coconut milk: 700 ml
- Milk: 300 ml
- Sugar: 40 g
- Salt: pinch
2
Cut the mango into cubes. Puree the canned mango with juice and honey, then mix it with fresh mango pieces.
- Mango: 1 piece
- Canned mango: 1 jar
- Honey: 1 teaspoon
3
Season the coconut rice with mango sauce. Toast the coconut flakes in a pan and sprinkle on top.
- Coconut flakes: 100 g
