Coconut and mango rice pudding

Name: Coconut and mango rice pudding
Cook time: 40 min
Cuisine: Latin Recipe
Ingredients: 1 cup rice; 1 package of Mango Fruit Pulp; 1.5 cups of Coconut milk can; 1.5 cups water; 0.65 cups condensed milk; 0.33 cups of Coconut cream; 1 grated peel grated peel of 2 oranges; 1 tbsp. mint leaves and desiccated coconut for garnish

Latin Recipe

Rices

Dessert

Easy

40'

This rice pudding evokes the sweetness of home. It is a dessert that, with a slight fruity flavor provided by the coconut and mango, is still the grandmother's dessert that we all remember. A moist rice, perfectly cooked, with the creaminess and sweetness of the coconut and condensed milk, the acidity of the mango is counterbalanced by the sweet flavor of its other ingredients, leaving only its fruity aroma to the senses.

Ingredients Preparation Share

Ingredients

1 cup rice
1 package of Mango Fruit Pulp
1.5 cups of Coconut milk can
1.5 cups water
0.65 cups condensed milk
0.33 cups of Coconut cream
1 grated peel grated peel of 2 oranges
1 tbsp. mint leaves and desiccated coconut for garnish

Preparation

Cook the rice: In a large pot, combine the 1 cup of rice with the 1.5 cups of water and bring to a boil. Once boiling, reduce the heat to medium-low, cover the pot and cook until the rice absorbs all the water (approximately 10-12 minutes).
Add the coconut milk and seasonings: Stir in the cups of coconut milk, condensed milk and coconut cream into the cooked rice. Stir well and cook over low heat for 15 minutes, stirring occasionally to prevent sticking. The mixture will thicken.
Flavor with orange zest: Add the zest from the peels of two oranges. This will give it a fresh, citrusy touch. Cook for 5 more minutes to blend the flavors.
Prepare the mango pulp: While the rice finishes cooking, thaw the package of GOYA Mango Pulp. You can blend it slightly if you want a smoother texture. If you prefer, set aside some of the pulp for garnish at the end.
Mix the mango with the rice: Remove the pot from the heat and, when the rice is lukewarm, add the thawed mango pulp. Stir gently until everything is well integrated.
Serve and garnish: Serve the rice with coconut milk and mango in individual glasses or plates. Garnish with desiccated coconut, mint leaves and some of the reserved mango pulp, if desired.
Refrigerate or enjoy warm: Serve warm or refrigerate for 1-2 hours to enjoy chilled.