Ataúlfo Mango Yogurt Rice Pudding
Growing up, my mother used to make a rich baked Swedish rice pudding for holidays. I always loved that pudding and was inspired to create a modern version of the recipe. Ataúlfo, or champagne mangos are golden yellow and originate from Mexico. The season runs from February through early August. This pudding is great anytime, but especially for breakfast.
Preheat the oven to 275˚
Wash a quart Ball jar in hot, soapy water. Rinse and drain. Place the jar on a rimmed baked tray and bake in the oven for 45 minutes. Keep in oven until ready to use.
Place the chopped mango, coconut milk, cane sugar, agar agar powder and salt in a high speed blender. Process on high until smooth, 1 to 2 minutes. Pour into a medium saucepan over medium heat and cook until the coconut milk starts to simmer, stirring constantly. Turn off heat and let the mixture cool to room temperature.
Add the probiotic powder. Stir to combine and then pour into the sterilized jar. Place in the oven with the light on overnight or up to 24 hours. Cook the rice according to the manufacturers instructions. Let cool.
Combine the mango yogurt and the rice and chill overnight. Serve with a little maple syrup or some additional chopped mango.
- 3 Ataulfo mangos, peeled, pitted and chopped
- 1 13.5 oz can coconut milk
- 2 tbsp organic cane sugar
- 2 tsp agar agar powder
- A pinch of pink Himalayan sea salt
- ½ tsp Bluebonnet probiotic powder
- ⅓ cup jasmine rice, washed and rinsed
- 1 Ataulfo mango, peeled, pitted and chopped
- 2 tbsp maple syrup