Name: Mango, lime and coconut rice pudding
Prep time: 5-10 minutes
Cook time: 2 hours
Yield: 5
Ingredients: 1 cal oil spray; 100g dried pudding rice; 2tbsp sweetener; 650ml unsweetened fortified almond milk; 1tsp vanilla extract; Finely grated rind and juice of 1 lime; 3 cardamom pods, lightly crushed; 2 medium-size, ripe mangoes, peeled and thinly sliced; 20g toasted unsweetened desiccated coconut

This rice pudding has a fruity twist and loads of flavour.

Serves

Prep

5-10 minutes

Cook

2 hours

Each 198g serving contains (excludes serving suggestion)

KCal

184

Carbs

31.2g

Fibre

4.2g

Protein

2.8g

Fat

4.3g

Saturates

2.4g

Sugars

14.8g

Salt

0.17g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 cal oil spray

100g dried pudding rice

2tbsp sweetener

650ml unsweetened fortified almond milk

1tsp vanilla extract

Finely grated rind and juice of 1 lime

3 cardamom pods, lightly crushed

2 medium-size, ripe mangoes, peeled and thinly sliced

20g toasted unsweetened desiccated coconut

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Method

Step 1

Preheat oven to 150°C/gas 2. Lightly spray a medium-sized ovenproof pudding dish with low-calorie cooking spray.

Step 2

Place the pudding rice into a sieve and rinse under cold running water. Drain and tip into the ovenproof dish. Stir in the sweetener, almond milk, vanilla extract, lime juice and cardamom. Bake for 50 mins.

Step 3

Stir well and bake for a further 1 hr. Arrange the mango slices over the top, sprinkle with the desiccated coconut and pop back into the oven for 10 mins. Scatter over the lime zest and serve immediately.

Recipe tips

If you use fortified almond milk, this is high in calcium, which is important for maintaining healthy bones.

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Mango, lime and coconut rice pudding

Ingredients