- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: medium
- 200 ml milk
- 200 ml coconut milk
- 120 ml single cream
- 1 tsp vanilla essence
- 40 g butter
- 75 g palm sugar or brown sugar
- 60 g arborio risotto rice
- 2 egg yolks
- 4 tbsp granulated sugar
For the sauce
- 4 ripe mango
- 55 g caster sugar
- 0 1/2 juice of limes
- 4 tbsp water, or orange juice
1. Heat the milk, coconut milk and cream with the vanilla essence to boiling point in a small pan.
2. Heat the butter and palm or brown sugar in a separate pan until the mixture bubbles. Add the rice, stir over low heat for 2 minutes, then start adding the hot liquid, a ladle or two at a time. Cook over low heat for about 20 minutes, stirring frequently, until the rice is cooked. Heat the oven to 120C.
3. Take the rice off the heat and let it cool a little before stirring in the egg yolks (you dont want them to scramble).
4. Pour the pudding into a baking dish and put it into the oven for about 5 minutes to form a crust on which to rest the sugar for the brulée.
5. For the sauce: peel the mangoes and cut the 'cheeks' from each side of the stone. Slice and set aside.
6. Cut the remaining flesh from the mango stones and put into the blender or food processor with the caster sugar, lime juice and water or orange juice. Blend, push through a fine sieve and correct the taste with extra lime or orange juice or more sugar.
7. To finish, sprinkle the granulated sugar on top of the pudding and cook under a hot grill until the sugar melts and caramelizes. Arrange the mango slices on plates, put a scoop of rice pudding in the centre and drizzle the mango sauce around.
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