When you go to a party where there’s a really random crowd, you’ll describe it to your friends as, “arroz con mango.” Because rice and mango don’t go together. Rice is eaten with beans. Or beef. Or chicken. Not mixed with mango.
Stupid girl! Just imagine all the years I wasted not eating rice with mango! When one of my little brothers graduated college in LA, I spent a few days hanging out (OMG, Charlie, remember how furry your bathroom was?!) with him and his girlfriend Whitney. It was Whitney who introduced me to the magical combination that is rice + mango at a Thai restaurant (and the bacon-wrapped hot dogs downtown—¡muchas gracias!). It’s been true love ever since. And next time I use the term “arroz con mango” it’ll be to describe a super-fun party.
COCONUT-MANGO RICE PUDDING
Serves 6 to 8
This recipe calls for unsweetened coconut milk, not cream of coconut—don’t mix them up! The rice needs to be completely cooled before folding in the whipped cream. Spreading the warm pudding out in a large baking dish or rimmed baking sheet dramatically speeds up cooling.
6 cups water
2 cups Arborio (short-grain) rice
½ teaspoon salt
1½ cups plus 2 tablespoons sugar
1 (14.5-ounce) can unsweetened coconut milk
1 cup heavy whipping cream, chilled
1 teaspoon vanilla extract
2 very ripe mangos, peeled and cut into ¼-inch cubes
- Bring the water to a boil in a large saucepan. Add the rice and salt and simmer over medium heat, stirring from time to time, until the rice is tender and creamy, 15 to 20 minutes.
- Reduce the heat to low. Stir in 1½ cups of the sugar and the coconut milk. Simmer, stirring from time to time, until the rice is thickened, about 15 minutes.
-Transfer the rice pudding to a large baking dish and allow it to cool completely.
-Once the rice is cooled, whisk the remaining 2 tablespoons sugar, heavy cream, and vanilla until soft peaks form (you can do this by hand or with an electric mixer). Fold the whipped cream and mango cubes into the pudding. Serve chilled.