A delightful dessert inspired by the flavors of Asia! Rice, mango, and coconut guarantee an unforgettable experience. You have to try it!
Ingredients
Coconut Rice:
- Sugar – 1 tablespoon
- Vanilla sugar – 1 packet
- Coconut milk – 200 g
- 3.2% milk – 300 ml
- Long-grain rice – 100 g
- Salt – 1 pinch
- Desiccated coconut – 20 g
Mango Sauce:
- Mango – 2 pieces
- White wine – 100 ml
- Sugar – 2 tablespoons
Coconut Sauce:
- Sugar – 1 tablespoon
- Potato starch – 1 teaspoon
- Coconut milk – 200 g
- Lime juice – 10 ml
- Water – 0.1 l
Preparation
Coconut Rice:
- Boil milk with coconut milk and a pinch of salt. Add rice and desiccated coconut to the milk. Cook over low heat, covered, stirring occasionally. Cook until the rice is sticky. At the end, add sugar and vanilla sugar to the rice.
Mango Sauce:
- Use a baller to scoop out 8 balls from the mango flesh. Dice the remaining mango. Caramelize sugar in a pan, then add diced mango to the caramelized sugar. Cook until mango is soft, then add white wine. Blend all the ingredients. Transfer the blended mixture back to the pan and simmer until it reaches a sauce consistency.
Coconut Sauce:
- Bring coconut milk with lime juice and sugar to a boil. Dissolve potato starch in water. Pour the diluted potato starch into the boiling coconut milk and mix vigorously (similar to making custard). Once the sauce reaches the desired consistency, remove it from the heat.
- Place the cooked rice in a mold or a round cutter with a diameter of about 5-6 cm and shape into balls. Arrange the rice on a plate (it can be served warm or cold). Decorate the plates with mango sauce, pour coconut sauce over the rice, and place the mango balls cut from mangoes on top. Cut additional mango balls into slices and arrange them on the plate.
