Black Rice and Mango Pudding







A recipe allowed in a / / diet.

This black rice and mango pudding really may not be on the to-do list of die-hard sugar fans, but it really has some shiny aspects. First, it looks in a fabulous way due to the contrast between both puddings. Finish it with yogurt and passion fruit seeds for best results.

Nutritional Chart

Calories: 542 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 10 g
  • 17 g
  • 93 g

Ingredients Needed for Black Rice and Mango Pudding

4 ounces of black rice
1 mango, diced
½ lime
1 teaspoon vegetable oil
3 tablespoons of hazelnuts
1 tablespoon coconut flakes
1 banana
½ cup hazelnut milk
1 teaspoon vanilla extract
1 tablespoon honey
2 tablespoons of passion fruit seeds
2 tablespoons of yogurt

How to Make Black Rice and Mango Pudding

  1. Heat a saucepan over medium heat and fill it halfway with water. Add the black rice and cook it for 20 minutes.
  2. Add the diced mango in a blender and squeeze the juice out of half a lime. Blend until smooth.
  3. Heat the vegetable oil in a skillet over medium heat. Add the hazelnuts and toast them until for 3-4 minutes, along with some coconut flakes.
  4. Add the hazelnuts in a mortar and crush them.
  5. Next, add the banana in a blender and pour the hazelnut milk. Add the vanilla extract, honey, and 1-2 tablespoons of rice.
  6. Start blending while adding the rice 1 tablespoon at a time. Blend until smooth.
  7. Divide the mixture between into 2 bowls. Add the mango mash on top of the rice. Finish with passion fruit and 1 teaspoon of yogurt.

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