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Mango Coconut Rice Pudding

Mango Coconut Rice Pudding

Mango Coconut Rice Pudding

with Toasted Coconut & Almond Crumb | Serves 4

Up to 180$ + Free Treats / Extras for Life

Not only is this dessert super simple to make, this mango and coconut rice pudding will become the most loved and talked about dessert (in the best way)!

We’ve replaced the shredded coconut in this recipe with mint due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

/ Serving 4 people

1 tin

Coconut Milk

1 packet

white rice

(May be present: Wheat, Gluten, Soy.)

1 packet

mint

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

Mango Slices In Juice

Not included in your delivery

¾ cup

water

1 tbs

brown sugar

Nutritional Values

Energy (kJ)1327 kJ

Calories317 kcal

Fat12.3 g

of which saturates10.4 g

Carbohydrate45.3 g

of which sugars13.4 g

Dietary Fibre11 g

Protein4.9 g

Sodium16 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

1

• In a medium saucepan, add coconut milk, the water, brown sugar and a generous pinch of salt. Bring to the boil, stirring, then add white rice. • Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• Pick and thinly slice mint leaves.

3

• Drain liquid from mango slices in juice into frying pan. Transfer mango slices to a board and roughly chop. • Return pan to high heat and boil liquid until slightly thickened, 2-3 minutes.

4

• Divide coconut rice between small bowls. • Top with mango, some syrup, mint and flaked almonds. Enjoy!

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