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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
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Mango and lime rice pudding

Gear

Ingredients

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)

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!

Allergies

Contains: Dairy, Nuts, FODMAPs.
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Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

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  2. fruit
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  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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