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Mangoes and strawberries with coconut rice

Lynne Mullins

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Mangoes and strawberries with coconut rice and toasted pistachios.
Mangoes and strawberries with coconut rice and toasted pistachios.Steven Siewert

A sweet treat that tastes as good as it looks.

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Ingredients

  • 100g medium grain rice

  • 1 cup water

  • 150ml pouring cream

  • 125ml coconut cream

  • 80g castor sugar

  • 2 ripe mangoes, flesh removed

  • 1 punnet strawberries, hulled and chopped

  • 40g pistachio nuts, toasted and chopped

Method

  1. Combine rice and water in a small saucepan and bring to the boil. Reduce heat, stir and cook, covered, for 12 minutes. Cool.

    Beat creams and sugar in a bowl until soft peaks form.

    Fold rice into cream mixture and stir well. Refrigerate for 30 minutes.

    Puree mango flesh in a food processor or blender until smooth.

    To serve, divide rice mixture among four to six serving glasses, depending on capacity, and top with mango puree, strawberries and pistachio nuts.

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