Creamy Mango Rice Pudding

1In a saucepan, combine coconut milk (400 ml), leftovers (300 g), sugar (100 ml), water or milk (250 ml), and a pinch of salt. Stir well to mix all ingredients together.

2Bring the mixture to a gentle boil over medium heat.

3Reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally, until the rice absorbs the liquid and becomes soft and creamy.

4While the pudding is cooking, peel and dice the fresh mango into small pieces.

5Once the rice pudding reaches a creamy consistency, remove it from the heat and let it cool slightly.

6Gently fold the diced mango into the rice pudding, ensuring it is evenly distributed.

7Transfer the mango rice pudding to serving bowls.

8Serve the creamy mango rice pudding warm or chilled, garnished with additional diced mango on top if desired.

9Enjoy this luscious and exotic dessert with the perfect balance of sweetness and creaminess!