1 large ripe mango (1 kg), cut into slices
1 cup uncooked white 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 (to sprinkle)
1 large ripe mango (1 kg), cut into slices
1 cup uncooked white 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 (to sprinkle)
Arrange the mango slices on a baking dish and refrigerate
Melt 1 cup of uncooked white rice in a medium-sized pot, covered, over high heat until the water has been absorbed and the rice is cooked (about 20 minutes)
Add coconut milk and sugar, stir well, and let it simmer for about 5 minutes
Distribute the mango among four dessert plates
Divide the cooked rice into four portions and place them on top of the mango slices with a spoon
Sprinkle with cinnamon and serve immediately while the rice is still warm and the mango is chilled
Each serving contains approximately 393 calories
