1 ripe mango
2 tsp caster sugar
2 tbsp lime juice
1 tbsp fresh lime zest to serve
1 litre carton unsweetened almond milk
¾ cup medium-grain rice
½ cup caster sugar
1 cup natural coconut milk yoghurt
- To make coconut rice, combine milk, rice and sugar in a large pan. Bring to boil. Gently simmer, uncovered, stirring frequently, for about 35 to 40 minutes, or until rice is tender.
- Transfer rice mixture to a large bowl. Cover. Refrigerate until cold. Stir in yoghurt. Cover again. Refrigerate until serving.
- Using a sharp knife, cut away mango cheeks from either side of stone. Peel cheeks. Place cut side down onto a chopping board. Cut into thick slices. Dissolve sugar in juice in a medium bowl. Add mango. Toss gently to coat.
- Just before serving, divide coconut rice among six serving glasses (1½-cup capacity). Top with mango slices and juice mixture. Decorate with lime rind.