Ingredients

The following ingredients have 4 Servings
  • 2 mangoes (ripe)
  • 1 cup rice (Arborio or anything similar)
  • 2 cups water
  • 2 cups coconut milk
  • 2 tablespoons coconut palm sugar (substitute with sucanat or honey (adjust the amount according to the sweetness of the mangoes))
  • 1/4 cup dark chocolate (shaved, for garnishing)

Instruction

  • Slice the mangoes and scoop out all the pulp. Separate 1/3 of the pulp, dice then set aside. This will serve later for garnishing.
  • Put the rest of the mangoes in a blender and blend coarsely. Set aside.
  • Over high heat, in a saucepan with medium-high sides, cook the water and the rice together. Bring it to a boil
  • When it boils, put the heat to the lowest, partially cover, and cook until almost all the water has been absorbed but still creamy.
  • Pour the coconut milk and sugar in the saucepan and stir to mix well. Cover and cook for about 5 minutes.
  • Add the mangoes and stir to mix well. Cover.
  • Cook until most of the liquid has been absorbed, about 8 - 10 minutes. In case the rice pudding is starting to dry up and the rice is still hard, add more coconut milk or hot water.
  • After it is cooked, let it rest for about 15 minutes. This is best enjoyed slightly warm, not hot.
  • Meantime, prepare the chocolate flakes by using a peeler to scrape the flakes from a block of chocolate.
  • Serve in individual bowls. Garnish with the diced mangoes and chocolate shavings.