Serving: 4

Ingredients

• 200 gms ( 2 + 1 )Alfonso mangoes

• 70 gms basmati rice
• 1 lt skin milk
• 2 nos. cardamom
• 2 nos. bay leaf
• 90 gms sugar
• 3 gms gelatin

    Directions

• Wash and soak rice for an hour.
• Add cardamom and bay leaf to the milk and bring to a boil.
• Turn down heat and simmer till the milk reduces to half then add rice.
• Cook till the grains break down and the mixture thickens.  Remove from fire and allow to cool to room temperature.
• Dissolve the gelatin in a little warm water and add to the pudding.
• Peel the mangoes.  Make a puree out of two, cut the other into cubes.
• Stir the mango puree into the rice pudding.
• Transfer into moulds and refrigerate till the mixture sets.
• Serve chilled with diced mango on top.

  Nutritional Information

• Per serving  394 kcal;

• Carbohydrates - 56.6 gms;

• Protein - 10.4 gms;

• Fat - 10.6 gms.

Contributed by Yamuna Ranga Rao - She has been head of the institute  of Hotel Management  & Catering technology and applied Nutrition in Hyderabad