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Mango Coconut Rice Pudding

Photo: National Mango Board
From: Tao Asian Bistro, Las Vegas. Yield: 12 servings.

2 qt. whole milk
2 cups arborio rice
2 vanilla beans, split
1 cup sugar
2 14-oz. cans unsweetened coconut milk
2 ripe fresh mangos, peeled, seeded and diced
3 cups mango sorbet
1 cup coarsely shredded unsweetened coconut, toasted
optional for serving, coconut shells, cut and drained of water

For rice pudding: In a large saucepan, combine whole milk, rice, vanilla bean and sugar. Bring to a boil. Simmer over moderate heat, stirring frequently, until rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in coconut milk and simmer, stirring occasionally, until rice is very tender and liquid is thickened, about 10 minutes. Let cool slightly. Once cool to the touch, remove vanilla bean and fold in diced mango.

To assemble dessert: In a bowl or coconut shell, place a scoop of mango sorbet and about 2/3 cup pudding. Sprinkle top with toasted coconut.

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