Mango Rice Casserole with Chocolate
Mango rice casserole with chocolate is a recipe featuring fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 ml Milk
- 1 untreated lemon (juice and zest)
- 1 untreated orange (juice and zest)
- Salt
- 125 g milk rice
- 1 ripe Mango
- 80 g dark chocolate
- 4 eggs
- 80 g coconut flakes
- powdered sugar (for dusting)
Instructions
-
1.
Bring the milk with the lemon and orange zest and a pinch of salt to a boil, sprinkle in the rice, and simmer over medium heat while stirring occasionally for about 30 minutes until it thickens.
-
2.
Peel the mango, cut around the pit, and dice into small cubes.
-
3.
Coarsely chop the chocolate and melt it over a hot, non-boiling water bath; remove from heat and let cool slightly.
-
4.
Separate the eggs. Gradually fold the yolks into the lightly cooled rice mixture. Add the mango cubes and coconut flakes, then beat the egg whites with a pinch of salt until stiff peaks form and fold them in gently.
-
5.
Preheat the oven to 200°C (Oven + fan).
-
6.
Pour one quarter of the rice mixture into a greased baking dish. Mix another quarter with the chocolate and spread it on top. Distribute the remaining rice mixture over that layer and bake in the preheated oven for about 30 minutes. Remove, let cool slightly, dust with powdered sugar, and serve.
