Rice pudding - an easy dessert for the time-poor - is made extra special with mango. Once the rice is cooked, spoon into dishes, lay mango on top, sprinkle with sugar and caramelise with a flame torch.
200g Arborio rice
340ml coconut cream
4 strips of lemon peel, white pith removed
4 strips of orange peel, white pith removed
1 vanilla bean, split and scraped
Pinch of salt
150g castor sugar
1 leaf of gold strength gelatine
200g natural yoghurt
6 ripe mangoes
6 tbsp castor sugar
Place the rice, milk, coconut cream, citrus peels, vanilla, salt and sugar into a heavy base saucepan.
Bring to the boil then simmer for 12-15 mins or until the rice is soft and most of the liquid is absorbed.
Soak the gelatine leaf in cold water until soft then remove and squeeze the excess water from it.
Add the gelatine to the rice and stir until dissolved. Cover with cling film and chill. Place the cooled rice into a bowl, remove citrus peel and fold in the yoghurt, then pour into 6 deep heat-safe bowls.
Peel the mangoes, cut the cheeks into 4 mm slices. Cover each rice pudding with slices of mango to cover all of the rice. Sprinkle a tablespoon of sugar over the mango.
Use a flame torch to caramelise the sugar. Serve immediately.