Mangoes and strawberries with coconut rice

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

A sweet treat that tastes as good as it looks.

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

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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