Recipe and photo courtesy of National Mango Board (mango.org)
Makes 12 servings
2 qts. whole milk
2 c. arborio rice
2 vanilla beans, split 1 cup sugar
2 14-oz. cans unsweetened coconut milk
2 ripe fresh mangos, peeled, seeded and diced*
3 c. mango sorbet
1 c. coarsely shredded unsweetened coconut, toasted
Coconut shells, cut and drained of water, optional
In a large saucepan, combine whole milk, rice, vanilla bean and sugar; bring to a boil. Simmer over moderate heat, stirring frequently, until rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in coconut milk and simmer, stirring occasionally, until rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly. Once cool to the touch, remove vanilla bean and fold in diced mango.
To assemble: In a bowl or coconut shell, place a scoop of mango sorbet and about 2/3 cup pudding; sprinkle top with toasted coconut.