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Mango rice pudding

ingredients

serves 2
1/2 mango, sliced
1 vanilla pod, seeds scraped out and reserved
1-2 tbsp honey
55 g (2 oz) brown sugar
85 g (3 oz) cooked rice
1/2 can coconut milk
1/4 mango, sliced, to serve

method

1. Heat the half-mango slices, vanilla seeds, honey and sugar until caramelised.

2. Add the cooked rice and stir to absorb.

3. Stir through the coconut milk and heat for a further 2 - 3 minutes.

4. Transfer to a serving plate and garnish with the quarter-mango slices to serve.

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