Serves = 6
1 cup rice
400ml milk
1/4 cup sugar
3 mangoes
1 lime, zest and cut into 6 wedges
3 tablespoons chipped (shredded coconut will do if you don't have chipped)
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Mango and lime rice pudding
This refreshing tropical dessert also makes a great snack or decadent summer brunch
55
mins
5
ingredients
$2
/ person
Gear
Ingredients
It’s this easy
- Put rice and milk into a saucepan and bring to the boil. Reduce the heat to low and cook uncovered for 40 minutes. Cool.
- Place the coconut in a frying pan and toast over a medium heat. Stir and toss the pan so that the coconut toasts evenly and cook until golden in colour. It will smell nice and toasty.
- Cut the both cheeks off the mangoes, use a spoon to scoop the flesh out of the skin in once piece. Cut the remaining mango flesh from the stone. Cut the mango into slices.
- To serve place a dollop of rice pudding in a bowl or cup, top with mango slices, toasted coconut, lemon zest and a lime wedge.
Tweaks
Sprinkle some crushed pistachios on top for an extra crunch!
