1 large ripe mango (1 kg), cut into slices
1 cup uncooked rice (200 g)
3 cups water (720 ml)
1/2 cup coconut milk (120 ml)
1/3 cup sugar (60 g)
1/2 teaspoon ground cinnamon (for sprinkling)
1 large ripe mango (1 kg), cut into slices
1 cup uncooked rice (200 g)
3 cups water (720 ml)
1/2 cup coconut milk (120 ml)
1/3 cup sugar (60 g)
1/2 teaspoon ground cinnamon (for sprinkling)
Spread the mango slices on a baking sheet and refrigerate
In a medium saucepan, covered, cook the rice in water over high heat until the water has evaporated and the rice is tender (about 20 minutes)
Add the coconut milk and sugar, stir well, and let it warm up slightly (about 5 minutes)
Distribute the mango among four dessert plates
Divide the cooked rice into four portions and place them with a spoon over the mango slices
Sprinkle with cinnamon and serve immediately while the rice is still hot and the mango is cold
393 calories per serving
