Mango soup with coconut rice pudding
Rice pudding
1 ½ dl porridge rice
1 dl water
2 prk coconut milk
vanilla sugar
1 dl double cream
Mango soup
2 mangos
3 tsp frozen orange juice concentrate
4 dl water
icing sugar
To garnish with
2 passion fruits, berries
Make the rice porridge as usual but uses coconut milk instead of milk. Remove from stove and let cool down. Add the whipped cream to the porridge. Line coffee cups with food film and fill the cups with porridge.
Peel and cut up the mangos. Blend adding the orange juice, water and sugar.
Empty the cups upside down on plates, pour the mango soup around the pudding and garnish with passion fruit and berries.