Desserts · CRESPO KITCHEN

Coconut rice pudding with mango sorbet

Creamy arborio rice with coconut milk, fresh fruit and a scoop of sorbet.

12 servingsFresh mango

Dish photograph: Coconut rice pudding with mango sorbet. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 quarts whole milk
2 cups arborio rice
2 split vanilla beans
1 cup sugar
2(14-ounce) cans unsweetened coconut milk
2 ripe mangos, peeled and diced
3 cups mango sorbet
1 cup coarsely shredded unsweetened coconut, toasted
Clean coconut shell halves, optional for serving

Method

Bring whole milk, rice, vanilla beans and sugar to a boil. Reduce to moderate heat and stir frequently for about 30 minutes, until the rice is tender in a creamy sauce.
Stir in coconut milk and cook about 10 minutes longer, stirring to prevent sticking.
Cool until lukewarm, remove the vanilla beans and fold in the diced mango.
Divide among 12 bowls or clean coconut shells and finish with mango sorbet and toasted coconut.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board